Butter Chicken – an Indian food classic, butter chicken recipe. Easy to make, uses ingredients you can find in the regular grocery store, and so good!
About 10 years ago we discovered Indian food. I am not sure how it happened, but we fell in love. It has turned into a staple at our house. Slow Cooker Tikka Masala is a great way to enjoy it on busy nights.
At first I would add a little bit of sour cream to my sons (who was 5 at the time), so it wasn’t too spicy for him. We never have made Indian food that is spicy hot, but it does have a lot of spices in there. Fast forward to present day, and he loves it just as much as we do with all the spice. These Indian Spiced Nuts are one of his most requested snacks.
A couple years ago when we were in New Zealand, we tried quite a few different Indian restaurants. Who knew there was such a large Indian influence in New Zealand? We were surprised. But we loved trying them all. And we had a pretty standard order. I ordered Chicken Korma, my husband ordered Tikka Masala, and my son ordered Butter Chicken.
Then we would taste them and see which one was the best. Most of the time we were divided for our favorites, but we did enjoy them all. At home Butter Chicken is one I make frequently. It is just so easy, and I always have what I need on hand. I have yet to perfect chicken korma, but am working on it. A basic Chicken Curry is definitely on repeat!
My dad, who is pretty conservative with heat, and “strange” foods even likes this butter chicken. I have made it for him a couple times over the years. And last time they were visiting he even requested it! I have tried a ton of different recipes over the years, and this one has become my go to. So many lack the depth of flavor you get from an Indian restaurant.
This chicken marinates in yogurt and spices for a few hours, so it gets super tender and flavorful. And the sauce is just full of so much flavor. We love to have lots of sauce to dip our naan bread in and to cover the rice with! My husband always wants me to make extra, so he can have the leftovers for lunch at work.
Looking for more Indian Recipes?
Spiced Indian Cauliflower and Potatoes by Boulder Locavore
Easy Chickpea Curry by BellyFull
Indian Spiced Quiche
Keema Samosas
- 1 Tbls canola oil
- 1 pound chicken , cut into bite sized pieces
- 1/2 cup plain Greek yogurt
- 1 Tbls garam masala
- 1 Tbls fresh ginger , minced
- 3 cloves garlic , minced
- 2 tsp lemon juice
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 Tbls butter
- 1 onion , finely chopped
- 2 cloves garlic , minced
- 1 tsp fresh ginger , minced
- 1 (14.5) ounce can crushed tomatoes
- 1 tsp chili powder
- 1 1/2 Tbls ground coriander
- 2 tsp cumin
- 1/2 tsp turmeric
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 tsp garam masala
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In a large bowl mix together all of the ingredients for the marinade. Stir until well blended. Mix in pieces of chicken. Cover and refrigerate for 4-24 hours.
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In a large pot, melt butter over medium heat. Add onions and saute for 7-8 minutes until soft. Do not brown. Mix in ginger and garlic, cook for 1 minute until fragrant.
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Add tomatoes, chili powder, coriander, cumin, and turmeric. Bring to a simmer. Stir in 1/4 cup water, and let cook for 10 minutes.
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Use a blender or immersion blender to puree sauce until completely smooth.
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Meanwhile heat 1 Tbls of canola oil in a large skillet over medium high heat. Add the chicken and cook until browned on all sides.
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Once cooked, add chicken to pureed sauce. Once it starts to simmer, mix in heavy cream and garam masala. Cook for 2-3 minutes or until it starts to simmer again.
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Serve over rice and/or with Naan bread
Amy @Belly Full says
One of my favorites!