Butter Chicken Curry is a rich, mildly spiced Indian dish made by simmering marinated chicken in a tomato-cream sauce thickened with butter and spices. This recipe delivers restaurant-quality flavor using simple ingredients and precise timing.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 4 |
| Difficulty | Medium |
| Cuisine | Indian |
Why This Recipe Works
Marinating chicken for 30 minutes unlocks deeper flavor absorption. The double-cooked sauce method prevents curdling, while yogurt tenderizes the meat. Using both fresh and dried tomatoes creates layered complexity.
Grilling the chicken after cooking the sauce develops charred edges without drying it out. The butter emulsification step ensures the cream sauce remains silky during simmering.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken thighs | 1.5 lbs | skinless bone-in for maximum flavor |
| Tomatoes | 4 large | 1 fresh, 3 canned with juice |
| Cream | 1/2 cup | full-fat for richness |
| Butter | 3 tbsp | unsalted for controlled saltiness |
| Yogurt | 1/4 cup | Plain Greek for acidity |
Step-by-Step Instructions
Prepare Ingredients
- Cut chicken into 2.5cm cubes
- Sauté onions until golden (6-7 minutes)
- Add garlic-ginger paste, cook 1 minute
Cook Base
- Dissolve spices in water, add to pan
- Add fresh tomatoes with skins
- Simmer until liquid evaporates (15 minutes)
Add Cream
- Stir in dairy slowly while simmering
- Blend sauce with immersion blender
- Return chicken to pan, simmer 10 minutes
Chef Tips for Perfect Results
- Use room-temperature chicken to prevent moisture from meat
- Blowtorch grilling adds smoky char without opening oven
- Finish with crushed kasuri methi minutes before serving
Common Mistakes to Avoid
- Adding cream too soon breaks emulsion
- Overcooking chicken after adding sauce makes it rubbery
- Skipping the yogurt results in less tender meat
Variations and Substitutions
| Ingredient | Substitution | Impact |
|---|---|---|
| Canned tomatoes | Diced fresh | More acidic flavor |
| Yogurt | Coconut milk | Less pronounced dairy taste |
Serving Suggestions
Serve with naan for dipping, basmati rice for absorption, or paired with raita for contrast. Ideal for dinner parties or family gatherings. Store leftovers with chicken removed to preserve freshness.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3 days | Shallow container, reheating in saucepan |
| Frozen | 1 month | Sealed bag, thaw overnight before reheating |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 38g |
| Carbohydrates | 18g |
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Use chicken breast but cook the sauce separately and add chicken at the last minute to prevent overcooking.
How to thicken the sauce?
Simmer uncovered for 20-30 minutes to reduce until desired consistency forms naturally.
Why is there an aftertaste of spices?
Proper roasting balances spices. Taste and adjust with salt at each stage of cooking.
Can this be made ahead?
Prepare sauce 24 hours in advance. Store chicken separately and combine just before reheating.
How to serve this dish in summer?
Chill sauce with yogurt addition, serve with chilled naan rolls and refreshing cucumber raita.
Cooking Butter Chicken Curry is about balancing richness with spice. Start with quality ingredients, follow the sequence precisely, and you’ll achieve restaurant-worthy flavors at home. Enjoy this creamy masterpiece with companions who appreciate authentic Indian cuisine.
Butter Chicken Curry in Creamy Tomato Sauce
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings 1x
- Category: General
- Method: Simmering
- Cuisine: Indian
- Diet: Non-vegetarian (Halal if using halal chicken)
Description
A rich, mildly spiced Indian dish featuring marinated chicken in a creamy tomato sauce. Full-fat cream and butter create a luxurious texture, while fresh and dried tomatoes add depth. Perfect with naan or rice.
Ingredients
1.5 lbs skinless, bone-in chicken thighs
4 large tomatoes (1 fresh, 3 canned, plus juice)
3 tbsp unsalted butter
1/2 cup full-fat cream
1/4 cup plain Greek yogurt
1 fresh onion, chopped
1 tbsp garlic-ginger paste
Spices (turmeric, garam masala, cumin, coriander)
Crushed kasuri methi (optional for finishing)
Instructions
Cut chicken thighs into 2.5cm cubes
Sauté onions until golden (6-7 minutes)
Add garlic-ginger paste and cook for 1 minute
Dissolve spices in water and add to pan
Add fresh tomatoes and simmer for 15 minutes until liquid evaporates
Stir in yogurt and simmer for 5 minutes
Whisk in butter and cream gradually to avoid curdling
Blend sauce with immersion blender
Return chicken to pan and simmer for 10 minutes
Add kasuri methi just before serving
Notes
Marinate chicken for 30 minutes for maximum flavor
Room-temperature chicken prevents moisture loss
Use room-temperature dairy to prevent curdling
Blowtorch grilling adds charred edges without drying meat
Leftovers last 3-4 days refrigerated
Serves 4 adults or 5-6 individuals輕食搭配
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
