⏰ Prep Time: 15 m
🍳 Cook Time: 25 m
🍳 Cook Time: 25 m
Butter Chicken
Well, let me be honest—I haven’t been to India or tried authentic Butter Chicken there😐. But my Indian colleague, who’s from a region where Butter Chicken isn’t even popular, hasn’t tried it in India either! So, feeling brave (and maybe a little rebellious), I decided to share my version of Butter Chicken😁. It’s my favorite dish I always order at Indian restaurants, and I think I’ve pretty well recreated that delicious flavor.
Now, before you come at me with pitchforks about authenticity, let’s agree on one thing: this recipe is about enjoying the taste, not debating its origins. So, let’s dive in and make some Butter Chicken magic!
At a Glance 🔍
- Type: Non-vegetarian
- Flavor: Sweet & creamy
- Origin: Indian cuisine (inspired!)
- Prep time: 20 minutes
- Cook time: 20 minutes
- Portions: 3-4 servings
Ingredients 🍗🧈
I love cooking, but let’s be honest—I’m too lazy to hunt down ingredients. So, I’ve linked the products I used (highlighted) to make your life easier.
- Chicken breast: 450g
- Garlic: 2 cloves
- Ginger: 15g (small piece)
- Onion: 1 stalk
- Coriander: 4g (optional, for garnish)
- Red chili pepper: 1 stalk (optional)
- Cream: 200g
- Butter: 80g (divided into 50g + 30g)
- Tomato puree: 400g
- Yogurt: 100g (4 tbsp)
- Cumin: 1/2 tsp
- Salt: 1/2 tsp
- Ground black pepper: 1/2 tsp
- Butter chicken paste: 80g
- Naan: As much as you want!
Recipe 📓
1. Prep the chicken: Cut the chicken breast (450g) into bite-sized cubes.
2. Marinate the chicken: In a bowl, mix the chicken with yogurt (100g, 4 tbsp), cumin (1/2 tsp), salt (1/2 tsp), and ground black pepper (1/2 tsp). Let it sit while you prep the other ingredients.
3. Chop the veggies: Dice the onion (1 stalk) and slice the red chili pepper (if using). Mince the garlic (2 cloves) and ginger (15g).
4. Sauté the onion: Heat a wok over medium heat and melt 50g of butter. Add the diced onion and sauté until light brown.
5. Add aromatics: Toss in the minced garlic and ginger. Sauté until fragrant.
6. Cook the chicken: Add the marinated chicken and butter chicken paste (80g). Stir-fry until the chicken is halfway cooked.
7. Simmer with tomato puree: Pour in the tomato puree (400g) and add the sliced red chili pepper (if using). Let it simmer over medium heat for 10 minutes.
8. Add cream and butter: Stir in the cream (200g) and the remaining butter (30g). Simmer for another 5 minutes on medium-low heat.
9. Serve and enjoy: Dish it up with warm naan or fluffy rice. Garnish with coriander if you’re feeling fancy. Dig in and savor every bite!
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