Butter Chicken Recipe

This restaurant style butter chicken recipe features tender chicken pieces simmered in a rich and creamy sauce. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 332kcal

Author Arman Liew

Ingredients

1 piece ginger minced
3 cloves garlic minced
1 small lemon juiced
1 1/4 pounds chicken thighs chopped
2 tablespoons tandoori curry paste
1 tablespoon butter
2 tablespoons ghee
1 small onion sliced
1 teaspoon garam marsala
1 teaspoon cumin
1 teaspoon smoked paprika
14 ounces canned tomatoes
1 1/2 cups chicken broth
1 1/4 cups heavy cream

Instructions

In a bowl, add the ginger, garlic, lemon juice, chicken, and curry paste and mix well.
Add the butter to a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 3-4 minutes, until no longer pink. Remove from the pan.
Add the ghee to the pan and then the onion and spices. Cook until fragrant. Add the chicken back into the pan, along with the crushed tomatoes and chicken broth and bring it to a simmer.
Once it has thickened, stir through the heavy cream and let it simmer for 10-12 minutes, or until it has thickened.

Video

Notes

TO STORE: Place butter chicken in an airtight container in the fridge. Properly stored butter chicken will be good for 3-4 days.

TO FREEZE: Transfer it into a freezer-safe airtight container, label it with the date, and store it in the freezer for up to 3 months.

TO REHEAT: Alow it to defrost in the fridge and then reheat it on the stovetop or in the microwave.

Instant Pot method: Sauté onions, garlic, and ginger in butter and ghee. Add the spices, tomatoes, and chicken thighs. Cook on Manual Pressure for 8 minutes, then natural release pressure for 5 minutes, then quick release. Add the cream and continue on the sauté setting until thickened.

Slow cooker method: Sauté the onions, garlic, and ginger in butter and ghee, then add it to the slow cooker with the spices, tomatoes, and chicken. Cook on High for 3-4 hours or Low for 6-7 hours, then add the cream and continue cooking on Low until thickened.

Nutrition