Created in Delhi in the 1950s at the Moti Mahal restaurant, butter chicken emerged as a way to use leftover tandoori chicken in a tomato and butter sauce, becoming one of the most popular Indian dishes in the world.
Indian
Butter Chicken
Authentic Indian butter chicken with creamy tomato and butter sauce, step by step recipe.
- Indian
- MAIN COURSES
- High protein
- medium
- lactosa
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 32 g
- Carbohydrates 14 g
- Fat 30 g
Story behind the dish
Preparation
Butter Chicken is an Indian preparation with medium difficulty. Reserve about 70 minutes in total (30 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 700 g diced chicken.
- Have ready: 200 g of natural yogurt.
- Have ready: 2 tablespoons of ginger-garlic paste.
- Have ready: 1 teaspoon garam masala.
- Have ready: 1 teaspoon turmeric.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate chicken with yogurt
Marinate the chicken with yogurt, ginger-garlic, garam masala, turmeric and salt for at least 2 hours. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cook the marinated chicken in a hot pan or in the oven until…
Cook the marinated chicken in a hot skillet or in the oven until golden brown (it doesn't need to be cooked all the way through, it will end up in the sauce). Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Melt butter in a saucepan and sauté more ginger-garlic paste...
Melt butter in a saucepan and sauté more ginger-garlic paste with paprika. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the crushed tomato and cook over low heat for 15 minutes until reduced.
Add the crushed tomato and cook over low heat for 15 minutes until reduced. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Blend the sauce until it is fine.
Blend the sauce until it is fine, return to the casserole and add the chicken. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cream
Add the cream, cook for 10 more minutes and serve with fresh cilantro. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinating the chicken for at least 2 hours (preferably overnight) is key for juiciness.
- Crushing the tomato sauce gives it the dish's characteristic silky texture.
Variations
- Butter chicken without cream (lighter, with more yogurt)
- Vegetarian version with paneer
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