Creamy Butter Chicken

Name: Creamy Butter Chicken
Total time: 45 min
Yield: 4 people
Ingredients: 1.5 lb Chicken Breast; 0.5 cup Greek Yogurt; 2 tbsp Curry Powder; 1 tsp Cumin; 0.5 tsp Cinnamon; 2 tbsp Vegetable Oil; 4 tbsp Salted Butter; 1 count Onion; 3 count Garlic; 1 inch Ginger; 2 tbsp Tomato Paste; 14 oz Crushed Tomatoes; 1 tbsp Honey; 0.75 cup Heavy Cream; 1.5 cups Basmati Rice

High ProteinStovetopDinnerComfort Food • Kid-FriendlyIndian

Medium

45minutes

680kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich, velvety Indian-style curry featuring tender chicken simmered in a spiced tomato and cream sauce.

Experience the ultimate comfort food with this Creamy Butter Chicken. This iconic Indian-inspired dish, also known as Murgh Makhani, is beloved globally for its incredibly rich and velvety tomato-based sauce. In this version, we utilize your fresh chicken breast and salted butter to create a restaurant-quality meal right in your kitchen. The secret to a great Creamy Butter Chicken lies in the marinade; by using greek yogurt and a blend of spices like curry powder, cumin, and cinnamon, the chicken becomes tender and infused with deep flavor. The sauce itself is a harmonious balance of savory onions, aromatic garlic, and spicy ginger, simmered with crushed tomatoes and finished with a generous swirl of heavy cream. This combination results in a silky texture that perfectly coats every piece of chicken. To elevate the dish further, a touch of honey provides a subtle sweetness that cuts through the acidity of the tomatoes. Serving this over fluffy basmati rice ensures you don't miss a single drop of the delicious gravy. Whether you are preparing a special Date Night dinner or a cozy family meal, this Creamy Butter Chicken recipe is designed to impress. Don't forget to use the salted butter at the very end to give the sauce its signature glossy finish and rich mouthfeel. It is a true testament to how simple pantry staples and fresh ingredients can transform into an extraordinary culinary experience.

Ingredients

700 g Chicken Breast (about 2–3 large breasts)
120 g Greek Yogurt (about ½ cup)
2 tbsp Curry Powder
1 tsp Cumin
0.5 tsp Cinnamon
2 tbsp Vegetable Oil
60 g Salted Butter (about 4 tbsp)
1 count Onion (1 medium onion)
3 count Garlic (3 cloves)
15 g Ginger (1-inch piece)
2 tbsp Tomato Paste
400 g Crushed Tomatoes (1 can)
1 tbsp Honey
180 ml Heavy Cream (about ¾ cup)
300 g Basmati Rice (about 1½ cups dry)

Instructions

1
Cut the chicken breast into 2cm bite-sized cubes. In a bowl, combine the greek yogurt, 1 tablespoon of curry powder, cumin, cinnamon, and a pinch of sea salt. Add the chicken and toss to coat. Let marinate for at least 15 minutes.
2
Heat the vegetable oil in a large deep skillet over medium-high heat. Add the chicken pieces in batches, browning them on all sides. They don't need to be cooked through yet. Remove chicken and set aside.
3
In the same skillet, melt 2 tablespoons of the salted butter. Add the finely chopped onion and sauté until translucent and starting to brown, about 5–7 minutes.
4
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
5
Add the tomato paste and the remaining tablespoon of curry powder. Stir constantly for 1 minute to toast the spices.
6
Pour in the crushed tomatoes and honey. Bring to a gentle simmer, then reduce heat to low and let the sauce thicken for 10 minutes.
7
Stir in the heavy cream and the remaining 2 tablespoons of salted butter. Add the browned chicken breast back into the skillet.
8
Simmer gently for another 5–8 minutes until the chicken is cooked through and the sauce is glossy.
9
While the sauce simmers, cook the basmati rice according to package directions.
10
Serve the warm butter chicken over the basmati rice and season with a crack of black pepper.

Chef's Tips

•For an even richer flavor, marinate the chicken overnight in the refrigerator.
•If the sauce is too thick, add a splash of chicken broth or water to reach your desired consistency.
•To add a vegetable component, stir in some fresh spinach right at the end until wilted.

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Recipe By

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