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Easy Indian Butter Chicken

Easy Indian Butter Chicken

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mn

This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 880 kcal
  • 44%
  • Fat:
  • 82.3 g
  • 127%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 303 mg
  • 101%
  • Sodium:
  • 1461 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
  4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
  5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
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Reviews

mn
2614
3/6/2008

I originally submitted this recipe. I've been experimenting and have found a healthier low fat version that's just as delicious: 1/4 butter (instead of 1 cup) and 1 can of evaporated skim milk (instead of cream). Turns out lighter but just as delicious. I've also used white fish, scallops and prawns in place of the chicken sometimes!

Naomi
748
10/1/2007

This recipes was delicious! I made a few changes, mostly to keep the number of pans down. I carmelized the onions in a large pan, then I added the rest of the butter, tomato sauce, cream, and spices and simmered (on EXTREMELY low heat) for about 10 minutes. Then I added the ckicken bits right into the sauce mixture (without tandoori masala) and let it simmer on low for about 25 more minutes until the chicken was done, being careful not to boil the cream. The chicken was tender and the sauce was delicious. I served it over basmati rice and garnished with fresh cilantro. My husband loved it! One of the best Indian recipes I've found.

Craig J. Doucette
475
10/24/2007

Fabulous! The only change we made was to substitute the tandoori marsala with 1 Tbsp. curry powder. We loved it and will serve it to company.