Butter chicken was invented in 1950s Delhi when a chef accidentally mixed leftover tandoori chicken with tomato curry.
Butter Chicken
Dive into a mouthwatering adventure with this one-pot butter chicken recipe that packs a punch of flavor! Juicy chicken simmered in a creamy, spiced tomato sauce, elevated with fragrant garlic and ginger, makes for a quick and easy meal perfect for any night. Get ready to impress your taste buds and your dinner guests alike with this delightful dish!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chopped cilantro
- 2 tablespoons garlic paste (30 ml)
- 2 tablespoons ginger paste (30 ml)
- Squeeze of lemon
- 1/2 large onion diced
🥩Meat & Seafood(2)
- 2.5 tablespoons @Fadwa Masala Butter Chicken Masala (35 g)
- 1.5 lbs chicken breast cut into cubes (680 g)
🥛Dairy & Eggs(2)
- 1/2 - 1 cup heavy cream (120-240 ml)
- Neutral oil or butteroptional
🫙Pantry Staples(1)
- 1/2 can tomato paste about 4 tablespoons
🧂Spices & Seasonings(2)
- Kashmiri Red chili powder to taste or skip it, I added 2 tsp (10 ml)optional
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Start by heating up some oil, then add the diced onion and sauté until lightly golden brown.
- 2
Add ginger and garlic paste, sauté until they no longer smell raw, about 2-3 minutes.
- 3
Add tomato paste and sauté, then add the Butter Chicken Masala, salt, and Kashmiri red chili powder.
- 4
Sauté everything down, adding a splash of water as needed to loosen it up.
- 5
Add the chicken breast cubes and sauté with the masala base for a couple of minutes.
- 6
Add some water, bring to a boil, cover, and reduce to a simmer for 15-20 minutes until chicken is tender.
- 7
Once cooked, add the cream and stir until the right color, then simmer uncovered for about 5 minutes.
- 8
Add chopped cilantro and a squeeze of lemon before serving with hot naan and basmati rice.
💡 Pro Tips
- ✓Bloom your garam masala and spices in oil at 300-325°F for 30-45 seconds until fragrant but not smoking - this releases fat-soluble compounds that create deeper flavor than adding spices to water-based liquids.technique300-325°F for 30-45 seconds
- ✓Add cream when the sauce temperature drops to 180-185°F to prevent curdling - dairy proteins denature and separate above 185°F in acidic tomato-based sauces.timing180-185°F
- ✓Use heavy cream with 35-40% fat content rather than half-and-half because higher fat content creates better emulsion stability and prevents the sauce from breaking when simmered.ingredient35-40% fat content
- ✓Marinate chicken in yogurt with 1 tsp salt per pound for 2-4 hours - lactic acid and enzymes break down proteins while salt draws out moisture, creating tender meat that absorbs flavors.technique1 tsp salt per pound, 2-4 hours
- ✓Simmer uncovered for the final 5 minutes to reduce sauce by 15-20% - this concentrates flavors and achieves the proper nappe consistency that coats the back of a spoon.timing15-20% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Butter chicken was invented in 1950s Delhi when a chef accidentally mixed leftover tandoori chicken with tomato curry.
Butter Chicken
Dive into a mouthwatering adventure with this one-pot butter chicken recipe that packs a punch of flavor! Juicy chicken simmered in a creamy, spiced tomato sauce, elevated with fragrant garlic and ginger, makes for a quick and easy meal perfect for any night. Get ready to impress your taste buds and your dinner guests alike with this delightful dish!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chopped cilantro
- 2 tablespoons garlic paste (30 ml)
- 2 tablespoons ginger paste (30 ml)
- Squeeze of lemon
- 1/2 large onion diced
🥩Meat & Seafood(2)
- 2.5 tablespoons @Fadwa Masala Butter Chicken Masala (35 g)
- 1.5 lbs chicken breast cut into cubes (680 g)
🥛Dairy & Eggs(2)
- 1/2 - 1 cup heavy cream (120-240 ml)
- Neutral oil or butteroptional
🫙Pantry Staples(1)
- 1/2 can tomato paste about 4 tablespoons
🧂Spices & Seasonings(2)
- Kashmiri Red chili powder to taste or skip it, I added 2 tsp (10 ml)optional
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Start by heating up some oil, then add the diced onion and sauté until lightly golden brown.
- 2
Add ginger and garlic paste, sauté until they no longer smell raw, about 2-3 minutes.
- 3
Add tomato paste and sauté, then add the Butter Chicken Masala, salt, and Kashmiri red chili powder.
- 4
Sauté everything down, adding a splash of water as needed to loosen it up.
- 5
Add the chicken breast cubes and sauté with the masala base for a couple of minutes.
- 6
Add some water, bring to a boil, cover, and reduce to a simmer for 15-20 minutes until chicken is tender.
- 7
Once cooked, add the cream and stir until the right color, then simmer uncovered for about 5 minutes.
- 8
Add chopped cilantro and a squeeze of lemon before serving with hot naan and basmati rice.
💡 Pro Tips
- ✓Bloom your garam masala and spices in oil at 300-325°F for 30-45 seconds until fragrant but not smoking - this releases fat-soluble compounds that create deeper flavor than adding spices to water-based liquids.technique300-325°F for 30-45 seconds
- ✓Add cream when the sauce temperature drops to 180-185°F to prevent curdling - dairy proteins denature and separate above 185°F in acidic tomato-based sauces.timing180-185°F
- ✓Use heavy cream with 35-40% fat content rather than half-and-half because higher fat content creates better emulsion stability and prevents the sauce from breaking when simmered.ingredient35-40% fat content
- ✓Marinate chicken in yogurt with 1 tsp salt per pound for 2-4 hours - lactic acid and enzymes break down proteins while salt draws out moisture, creating tender meat that absorbs flavors.technique1 tsp salt per pound, 2-4 hours
- ✓Simmer uncovered for the final 5 minutes to reduce sauce by 15-20% - this concentrates flavors and achieves the proper nappe consistency that coats the back of a spoon.timing15-20% reduction