Creamy Butter Chicken
A rich, aromatic Indian-inspired butter chicken with tender chicken pieces in a velvety tomato-cream sauce. Fragrant spices, a dollop of butter and a swirl of cream make this irresistible. Serve with basmati rice or naan.
Prep
30m
Cook
35m
Diff.
Med
Serves
4
Get the MealMain App
Plan meals, track nutrition & more
Ingredients
Yogurt, plain, whole milk
½ cup
Cream, fluid, heavy whipping
½ cup
Squash, summer, yellow, includes skin, raw
1 large, diced
Ginger root, raw
1 tablespoon, grated
Spices, turmeric, ground
½ teaspoon
Chicken, breast, boneless, skinless, raw
cut into chunks
Tomatoes, crushed, canned
1 can
Butter, stick, unsalted
3 tablespoons
Garlic, raw
3 cloves, minced
Spices, allspice, ground
2 teaspoons
Cumin (cummin) seed, dried, ground
1 teaspoon
Recommended Products
Products recommended for this recipe.
Promotional slot available
Contact promotions@mealmain.com to add promotional material here.
Instructions
Marinate the chicken: combine the chicken with yoghurt, lemon juice, turmeric, cumin, garam masala and a pinch of salt. Set aside for at least 30 minutes (or overnight in the fridge).
Heat a large pan or deep skillet over medium-high heat with a little oil. Cook the marinated chicken pieces in batches until browned on all sides (about 6–8 minutes). Remove and set aside.
In the same pan, melt the butter. Add onion and cook for 5 minutes until softened.
Add garlic and ginger and cook for 1 minute until fragrant.
Add garam masala, coriander, cumin and chilli powder. Stir and cook for 1 minute.
Add the crushed tomatoes and cook for 10 minutes, stirring occasionally.
Use a stick blender to puree the sauce until smooth (or transfer carefully to a blender).
Return the sauce to the pan. Add the cooked chicken, cream and butter. Stir to combine.
Simmer on low heat for 10–15 minutes until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust seasoning. Serve garnished with fresh coriander over basmati rice.
More from MealMain
Peanut Butter Banana Energy Balls
No-bake energy balls made with oats, peanut butter, banana, honey and dark chocolate chips. Ready in 10 minutes, no oven required. Perfect as a pre-workout snack or lunchbox treat.
Pumpkin Soup
A velvety, warming pumpkin soup made with roasted pumpkin, onion, garlic and a hint of ginger. Blended until silky smooth, finished with cream and served with crusty bread. Perfect for autumn and winter.
Sweet Potato Soup
A silky smooth sweet potato soup with coconut milk, ginger and a hint of chilli. Naturally vegan, vibrant in colour and wonderfully warming. Ready in 35 minutes.
Chicken Tikka Masala
Tender marinated chicken in a smoky, spiced tomato and cream sauce. One of the world's most popular curries — this version is rich, aromatic and perfect with basmati rice or naan.
Comments
0 totalSign in to join the conversation, reply to other cooks, or report comments.
No comments yet. Be the first to comment.