Meal Prep · Indian
Butter Chicken
A creamy, rich, and flavorful Indian classic featuring tender chicken in a luscious tomato-based sauce.
Ingredients
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Step-by-step- **Marinate Chicken:** In a large bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well, cover, and refrigerate for at least 30 minutes, or preferably 2-4 hours.
- **Cook Chicken:** In a large pan or Dutch oven, melt 1 tbsp butter over medium-high heat. Add the marinated chicken in batches, cooking until lightly browned and cooked through, about 5-7 minutes per batch. Remove chicken and set aside.
- **Prepare Sauce Base:** In the same pan, add the remaining 1 tbsp butter. Sauté the chopped onion until translucent and lightly golden, about 5-7 minutes.
- **Simmer Sauce:** Stir in the crushed tomatoes, cashew paste, and sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- **Blend (Optional):** For a smoother sauce, carefully transfer the sauce to a blender and blend until completely smooth. Return to the pan.
- **Finish Dish:** Stir in the cooked chicken, heavy cream, and crushed fenugreek leaves. Simmer gently for another 5-10 minutes, allowing the chicken to absorb the sauce’s flavors. Taste and adjust seasoning if needed.
- **Serve:** Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Saturated Fat | 18 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sodium | 750 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Butter Chicken in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Freeze portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, stirring frequently, until heated through. Add a splash of water or cream if the sauce is too thick. Microwave in short intervals, stirring in between.
Chef’s Corner
- **For extra depth:** Add a pinch of cardamom powder or a bay leaf to the sauce while simmering.
- **Creamier texture:** If you don’t have cashew paste, you can soak 1/4 cup raw cashews in hot water for 15 minutes, then blend with a little water to make a smooth paste.
- **Spicy kick:** Increase the amount of red chili powder or add a finely chopped green chili to the onions.
- **Marination matters:** The longer the chicken marinates, the more tender and flavorful it will be.
