Creamy Indian Butter Chicken
Indulge in the rich and creamy flavors of this classic Indian dish, perfect for those new to Indian cuisine! Inspired by a delightful Sunset magazine recipe from March 2001, this Butter Chicken features succulent chunks of chicken marinated in warm spices and simmered in a velvety sauce made from tomatoes, cream, and butter. Serve it over fragrant basmati rice for a comforting meal that's sure to impress your family and friends. Feel free to customize the heat level by adding extra jalapeños or a pinch of cayenne to suit your taste!
5-6 servings
Servings
500
Calories
15
Ingredients
Ingredients
Onion
1 (peeled and chopped (about 1/2 lb.))
Gingerroot
2 tablespoons (chopped fresh)
Fresh Jalapeno Pepper
1 (rinsed, stemmed, seeded, and chopped (about 1 oz.))
Salad Oil
1 tablespoon
Garam Masala
2 teaspoons
Tomato Paste
1 (6 ounce) can
Chicken Broth
2 cups (fat-skimmed)
Whipping Cream
1/2 cup
Chicken Breasts
1 1/2 lbs (boned, skinned, rinsed, and cut into 3/4-inch chunks)
Coarse-Ground Black Pepper
1/2 teaspoon
Salt
(to taste)
Butter
1/4 cup ((1/8 lb.))
Basmati Rice
6 cups (hot cooked)
Lime Wedge
1
Cilantro
(chopped for garnish)
Instructions
1
In a large 5- to 6-quart pan, heat the oil over high heat. Add the chopped onion, ginger, and jalapeño. Sauté, stirring frequently, until the onion is lightly browned, about 3 to 5 minutes.
2
Stir in the garam masala and cook for an additional minute to release its fragrant aroma.
3
Transfer the sautéed mixture to a blender. Add the tomato paste and chicken broth. Blend until the mixture is completely smooth.
4
Return the blended sauce back to the pan, then add the whipping cream. Bring the mixture to a gentle boil over high heat, being cautious of splatter. Once boiling, reduce the heat and simmer for about 5 minutes, stirring frequently, until the sauce has reduced to about 3 cups. Pour the sauce into a bowl and set aside; rinse the pan dry.
5
In a bowl, toss the chicken chunks with the coarse-ground black pepper and sprinkle with a little salt. Set the pan over high heat and melt 1 tablespoon of butter. Add the chicken to the hot pan and cook, stirring, until the chicken turns white on the surface, about 2 to 3 minutes.
6
Pour the reserved sauce back into the pan with the chicken, stirring to combine. Simmer on medium heat, stirring often, until the chicken is fully cooked through, approximately 3 to 4 minutes. Test a piece to ensure it is no longer pink in the center.
7
Cut the remaining 3 tablespoons of butter into chunks and stir them into the sauce until fully melted and incorporated.
8
To serve, spoon generous portions of the chicken and sauce over hot cooked basmati rice. Adjust salt to taste and finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for garnish.
Nutrition Information
33g
Fat
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Indian Butter Chicken?
It is a classic Indian dish featuring succulent chunks of chicken marinated in warm spices and simmered in a velvety sauce made from tomatoes, cream, and butter.
What was the inspiration for this recipe?
This recipe was inspired by a delightful Sunset magazine recipe from March 2001.
How long should I sauté the onions, ginger, and jalapeño?
Sauté them over high heat for about 3 to 5 minutes until the onion is lightly browned.
What spice gives this dish its fragrant aroma?
Garam masala is used and should be cooked for about a minute to release its aroma.
How do I achieve a smooth sauce consistency?
Transfer the sautéed aromatics to a blender with tomato paste and chicken broth, then blend until completely smooth.
When should I add the whipping cream?
Add the whipping cream after returning the blended sauce to the pan and before bringing it to a boil.
How much should the sauce be reduced during simmering?
Simmer the sauce for about 5 minutes until it has reduced to approximately 3 cups.
How should the chicken be prepared before cooking?
Cut 1.5 lbs of chicken breasts into 3/4-inch chunks and toss them with coarse-ground black pepper and salt.
How long does it take to initially cook the chicken?
Cook the chicken in 1 tablespoon of butter for 2 to 3 minutes until the surface turns white.
How do I know when the chicken is fully cooked?
Test a piece to ensure it is no longer pink in the center after simmering in the sauce for 3 to 4 minutes.
When is the remaining butter added to the dish?
The remaining 3 tablespoons of butter are cut into chunks and stirred into the sauce at the very end until melted.
What is the recommended serving suggestion?
Serve the chicken and sauce over hot cooked basmati rice with a squeeze of lime and cilantro.
How can I make this dish spicier?
You can customize the heat level by adding extra jalapeños or a pinch of cayenne pepper.
What garnishes should I use?
The recipe recommends a squeeze of fresh lime juice and a sprinkle of chopped cilantro.
How many servings does this recipe provide?
This recipe makes approximately 5 to 6 servings.
What is the calorie count for this Butter Chicken?
There are 500 calories per serving.
How much protein is in one serving?
Each serving contains 30g of protein.
What is the fat content per serving?
The dish contains 33g of fat per serving.
How many carbohydrates are in this recipe?
There are 30g of carbohydrates per serving.
What type of rice is best for this meal?
Fragrant basmati rice is the ideal accompaniment for this creamy dish.
Is this recipe suitable for beginners?
Yes, it is described as a perfect dish for those new to Indian cuisine.
What size pan is recommended?
A large 5- to 6-quart pan is recommended for cooking.
Can I use chicken thighs instead of breasts?
While the recipe specifies breasts, you can use thighs, though cooking times may vary slightly.
What type of ginger should I use?
The recipe calls for 2 tablespoons of chopped fresh gingerroot.
How much tomato paste is required?
One 6-ounce can of tomato paste is needed for the sauce.
What kind of chicken broth is suggested?
The recipe suggests using 2 cups of fat-skimmed chicken broth.
Does this recipe contain fiber?
The nutritional information for fiber is not specified for this recipe.
How much total butter is used?
A total of 1/4 cup (4 tablespoons) of butter is used in the recipe.
Is there a specific way to cut the onion?
The onion should be peeled and chopped, equaling about 1/2 lb.
What is the first step in making the sauce?
The first step is heating salad oil and sautéing the onion, ginger, and jalapeño.