Meal Prep · North Indian
Butter Chicken
A creamy, rich, and slightly sweet North 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, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- **Sear Chicken**: Heat 1 tbsp butter in a large skillet or Dutch oven over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 3-4 minutes per side until lightly browned. The chicken doesn’t need to be fully cooked through. Remove chicken from the skillet and set aside.
- **Prepare Sauce Base**: In the same skillet, add the remaining 1 tbsp butter. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add an additional 1 tsp ginger-garlic paste if desired and cook for another minute until fragrant.
- **Add Tomatoes and Simmer**: Stir in the crushed tomatoes, chicken broth, and a pinch more salt. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- **Blend (Optional) & Finish Sauce**: For an extra smooth sauce, carefully transfer the mixture to a blender and blend until completely smooth, then return to the skillet. Alternatively, use an immersion blender directly in the pot. Stir in the heavy cream, crushed kasuri methi, and sugar (if using).
- **Combine and Serve**: Return the seared chicken to the sauce. Simmer for another 5-7 minutes, or until the chicken is cooked through and the sauce is heated through. Garnish with fresh cilantro and serve hot with basmati rice or naan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 38 g |
| Fat | 30 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
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
Transfer cooled Butter Chicken to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of water or milk if the sauce is too thick. Microwave in 1-minute intervals, stirring in between, until heated through.
Chef’s Corner
- **For a Smoother Sauce**: After simmering the tomato-onion base, blend it thoroughly with an immersion blender or in a regular blender for that restaurant-style silky texture.
- **Achieve Authentic Flavor**: Don’t skip the kasuri methi (dried fenugreek leaves); it adds a unique, slightly bitter, and aromatic depth that is characteristic of Butter Chicken.
- **Marination Matters**: The longer you marinate the chicken, the more tender and flavorful it will be. Even 30 minutes makes a difference, but longer is better.
