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delicious creamy chicken dish

Butter Chicken

This luxurious Creamy Butter Chicken features tender tandoori-marinated chicken bathed in a velvety sauce of butter, tomato, and cream. The perfect balance of aromatic spices creates a rich, comforting dish that's impressive yet surprisingly simple to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon Sugar
  • ½ teaspoon Garlic powder
  • ½ teaspoon Ginger powder
  • ¼ pound Butter melted
  • ¼ liter Whipping cream
  • ½ teaspoon White pepper
  • 1 teaspoon Dried parsley
  • Chicken breasts marinated in tandoori paste
  • 20 ounce Can tomato sauce
  • 2 teaspoons Salt
  • Water as needed for consistency
  • Minced red or green chili peppers to taste
  • Minced ginger for sautéing (optional)
  • Fresh cilantro for garnish
  • Naan bread or rice for serving

Equipment

  • Large pan
  • Barbecue or oven
  • Cutting board

Method
 

  1. Marinate chicken breasts in tandoori paste until well coated.
  2. Cook the marinated chicken on a barbecue or in the oven until completely done.
  3. Once cooked, cut the chicken into bite-sized chunks and set aside.
  4. In a large pan, melt the butter over medium heat.
  5. Pour in the tomato sauce and season with salt, sugar, white pepper, and dried parsley. Stir well to combine.
  6. Add the whipping cream and bring the mixture to a gentle boil, stirring frequently to prevent separation.
  7. Add water as needed to achieve your desired sauce consistency - thick enough to coat a spoon but not too thick.
  8. Sprinkle in the garlic powder, ginger powder, and minced chili peppers according to your heat preference.
  9. If using, add the sautéed minced ginger for additional flavor.
  10. Add the cooked chicken chunks to the sauce, ensuring each piece gets thoroughly coated.
  11. Let everything simmer together for a few minutes, allowing the chicken to absorb the sauce flavors.
  12. Remove from heat and garnish with fresh cilantro before serving.
  13. Serve hot with fluffy rice or warm naan bread.

Notes

For a dairy-free version, substitute coconut milk for the cream - it adds a lovely tropical note to the dish. If you can't find tandoori paste, make your own by mixing yogurt with garam masala, cumin, and paprika. For a vegetarian option, replace chicken with firm tofu, paneer, or chickpeas.
This dish can be made ahead and reheated gently - in fact, the flavors often improve after a day in the refrigerator. Leftovers will keep for up to 3 days when stored in an airtight container.
For a complete meal, serve with a cooling cucumber raita or a simple green salad with lemon dressing to balance the richness.