why make this recipe
Butter chicken is warm, creamy, and full of mild spices. It is easy to cook at home and works for a weeknight meal or for guests. If you enjoy simple chicken dishes, also try this version of Classic Chicken Pot Pie Pasta for another easy dinner idea.
introduction
Classic Butter Chicken is a soft, creamy tomato chicken dish. The chicken marinates in yogurt and spices. Then you cook it in butter, tomato, and cream. This makes a rich and smooth sauce. Serve it with rice or naan and you have a full meal.
how to make Classic Butter Chicken
- Marinate the chicken so it soaks up the lemon, yogurt, and spices. This makes the meat tender and full of flavor.
- Cook the onion in butter until it is golden. Soft onions make a sweet base for the sauce.
- Add garlic and ginger and cook a short time so their smell opens up.
- Add the marinated chicken and cook until it is no longer pink.
- Stir in tomato puree and cream, then let the sauce simmer so it thickens and the flavors mix.
- Finish with fresh cilantro to add a green, fresh touch.
Ingredients :
- 1 lb chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 4 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup tomato puree
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Directions :
- Marinate chicken in yogurt, lemon juice, and spices for at least 1 hour.
- In a pan, melt butter and sauté onions until golden.
- Add garlic and ginger, cook for another minute.
- Stir in marinated chicken and cook until no longer pink.
- Add tomato puree, cream, and salt; simmer for 20 minutes.
- Garnish with fresh cilantro and serve with rice or naan.
how to serve Classic Butter Chicken
Serve hot with steamed rice or warm naan. You can add a side salad or simple cucumber wedges for a fresh bite. For a different meal, try it with pasta like Cowboy Butter Chicken Linguine.
how to store Classic Butter Chicken
Cool the dish to room temperature, then put it in an airtight container. Store in the fridge for 3 to 4 days. For longer storage, freeze for up to 2 months. Thaw in the fridge and reheat gently on the stove, adding a splash of water or cream if the sauce is too thick.
tips to make Classic Butter Chicken
- Use full-fat yogurt and cream for a richer sauce.
- Marinate at least 1 hour; longer gives better flavor.
- Cook on moderate heat so the cream does not split.
- For a smoky flavor, char the chicken slightly before adding to the sauce.
- If you like a different roast flavor, see Classic Herb Chicken with Mashed Potatoes & Glazed Carrots for ideas.
variation (if any)
- Make it spicier: add chili powder or fresh chilies.
- Lighter version: use half-and-half or milk instead of heavy cream.
- Vegetarian: replace chicken with paneer (Indian cheese) or cooked vegetables.
FAQs
Q: Can I skip marinating?
A: You can, but marinating makes the chicken more tender and flavorful.
Q: Can I use boneless skinless chicken thighs?
A: Yes. Thighs stay moist and work very well.
Q: How do I stop the cream from curdling?
A: Use moderate heat and add cream near the end. Stir often and do not boil hard.
Q: Can I make this in a slow cooker?
A: Yes. Brown onions and spices first, then add chicken, tomato, and cream and cook on low for 4–6 hours.
Q: Is this dish spicy?
A: The basic recipe is mild. Add more chili or cayenne if you want heat.
Conclusion
For another clear recipe and extra tips, see Butter Chicken Recipe (Indian Chicken Makhani) – Swasthi’s Recipes.
Classic Butter Chicken
Ingredients
Method
- Marinate the chicken in yogurt, lemon juice, and spices for at least 1 hour.
- In a pan, melt butter and sauté onions until golden.
- Add garlic and ginger, cooking for another minute.
- Stir in the marinated chicken and cook until no longer pink.
- Add tomato puree, cream, and salt; let simmer for 20 minutes.
- Garnish with fresh cilantro before serving.