Butter Chicken Recipe
Tender chicken cooked in a creamy tomato sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine yogurt, ginger, garlic, garam masala, turmeric, cayenne pepper, and salt. Mix well.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking the Butter Chicken
- 3
Sauté the Onions
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
- 4
Add Garlic and Ginger
Stir in the grated ginger and minced garlic, cooking for an additional 2 minutes until fragrant.
- 5
Cook the Chicken
Add the marinated chicken to the skillet, cooking until the chicken is no longer pink, about 10-12 minutes.
- 6
Add the Tomato Puree
Stir in the tomato puree, bringing the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
- 7
Finish with Cream
Reduce the heat to low and add the heavy cream. Stir until well combined and heated through, about 5 minutes.
- 8
Garnish and Serve
Garnish with chopped cilantro and serve hot with rice or naan.