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Indian Butter Chicken Recipe

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Indian butter chicken recipe. Chicken thighs or chicken breasts cooked to perfection in a creamy spiced tomato sauce and topped with cilantro. This delicious dish, similar to tikka masala, and spiced with indian spices, is sure to be a family favorite in no time. And did i mention it comes together super quickly?

Easy butter chicken is perfect for any meal. The perfect blend of indian spices and flavors combine for a well balanced meal. Just serve over rice for an easy and delicious meal in no time. Indian Butter Chicken is full of Indian spices like tumeric and garam masala, and one of those foods that you eat so fast you practically inhale because that creamy, buttery, spicy, tomato sauce is seriously delicious and you can’t stop eating it.

RICH AND FULL FLAVORS LAYERED UPON EACH OTHER MAKE FOR A RICH SPICE FILLED EXPERIENCE



You will enjoy every bite of Indian Butter Chicken. Every spicy and delicious bite. And when I say spicy, I don’t mean hot, heat, make your mouth burn spicy. I mean layer upon layer of flavor–spicy. Often when I am recipe testing, I make the same recipe over and over with slight tweaks, and my family gets sick of it fast. This recipe is one of the few they still want to eat. Sure, they don’t want it every single night. But I made Indian Butter Chicken a week ago, and they gobbled it right up.

ields 4 servings

Serves 4 servings

INDIAN BUTTER CHICKEN RECIPE
Delicious and flavorful Indian Butter Chicken. Rich flavor and quick prep.

10 min Prep Time
30 min Cook Time
40 min Total Time

Ingredients

1 1/2 lbs chicken thighs (boneless and skinless) or chicken breast (boneless and skinless) cut into pieces.
Salt and Pepper
½ cup sour cream or plain greek style yogurt
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp Garam Masala
½ tsp chili powder
1 tsp ground cumin
1/2 Tbs ginger paste
1 tsp minced garlic
1 Tbs vegetable oil
1 cup pureed tomatoes
1 Tbs white granulated sugar
1 tsp salt
1 cup heavy cream

Instructions


  • Cut chicken into pieces, and season with a little salt and pepper. Set aside.
  • In a large bowl, combine the sour cream or plain yogurt with the lemon juice, tumeric, garam masala, chili powder, cumin, ginger paste, minced garlic, and toss with chunked up chicken.
  • Cover and refrigerate at least 1 hour. Preferably longer.
  • Heat the vegetable oil over high heat in a large fry pan. I used my Anolon Frying Pan which I love. It heats evenly, is metal utensil safe, and can even go into the oven up to 400 degrees.
  • Add the chicken coated in the Marinade and cook for 3-4 minutes.
  • Add the pureed tomato, sugar and salt.
  • Turn down to low and cover with lid. Let simmer for 20 minutes if using chicken thighs, 15 minutes if using chicken breasts.
  • Add the cream, and stir well.
  • Garnish with cilantro leaves.
  • Serve over rice and enjoy!


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