Indian Butter chicken is not new to anyone who has eaten Indian food. Often, people think this dish is loaded with butter. That is not true. It is rich, creamy, and delicious, but the richness comes from the yogurt sauce. If you have not tasted butter chicken before, it is a wonderful combination of a creamy sauce with a slight tang from the tomato paste. Of course, the tomato paste also adds a sweetness, which can be a wonderful combination when combined with the spicy hot paprika or cayenne.
About this recipe
As I said, this dish takes only 20 minutes to cook. Traditionally, this dish would involve skinning the tomatoes, blending them, straining the juice, and then cooking it down until thick. That process is now quick and easy with the availability of tomato paste. The spices used here are easy to find in any supermarket. And yet, if you don’t have them, you can also use the two pillars of Indian spices: curry powder and garam masala. If you like cooking Indian food, you must try my homemade curry powder and garam masala. I previously shared how to make butter chicken with curry powder with you here. Today, I have served it over steamed rice. But it also works wonderfully with chapati, naan, paratha, or any other Indian bread.
Ingredients and Substitutes
Chicken – I am not much of a chicken breast person. So yes, I am using chicken thighs, and yet please feel free to use chicken breast and reduce the cooking time to about 10 minutes. Spices – I am using a combination of paprika, turmeric, cumin, coriander, and garam masala. You can also use about 2 tbsp of curry powder. Paprika – I have used hot paprika. But, if you want to tone down the spice – use a combination of hot and sweet paprika. You can also use all sweet paprika. Yogurt – Ideally, it’s best to use thick Greek yogurt, which will give you a rich, creamy sauce. If you don’t have Greek yogurt, use the regular plain yogurt and cook it uncovered so the excess moisture evaporates. Tomato Paste – Traditionally, we’d have to peel, juice, and strain the tomatoes, but ready-to-use tomato paste does the trick these days.
Step-by-step instructions
In a glass or stainless mixing bowl, combine the yogurt, all the spices, ginger, garlic, and lemon juice. Combine well. You can leave this to marinate for 15 minutes on the counter or up to 12 hours in the refrigerator.
In a skillet or saute pan, add oil and ghee. Add the whole spices – saute for 30 seconds. Then, add the chicken with marinade. Stir fry for 2 minutes on medium-high. Then, add the tomato paste and combine well. Cover and cook for 15 minutes.
Open the pan, taste, and adjust the seasoning. Garnish with cilantro leaves. Server over steamed rice, chapati, or naan.
Frequently asked questions
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