Butter chicken was invented in 1950s Delhi when leftover tandoori chicken accidentally fell into tomato gravy at Moti Mahal restaurant.
Butter Chicken for Ramadan Iftar
Savor the rich, creamy goodness of this Indian-inspired Butter Chicken, an irresistible dish that's perfect for breaking your fast during Ramadan. With tender chicken simmered in a luscious tomato and butter sauce, infused with aromatic spices like garam masala and ginger, this meal is not only comforting but also packed with the energy you need. Serve it over fluffy rice or with warm naan for a truly satisfying iftar experience!
Prep
0
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- ¼ cup fresh cilantro , chopped (60 ml)
- 3 garlic cloves , minced
- 1 tbsp fresh ginger , grated (15 ml)
- 1 onion , finely chopped
🥩Meat & Seafood(1)
- 1 kg chicken breast , cut into cubes (2.21 lbs)
🥛Dairy & Eggs(2)
- ½ cup butter (114 g)
- 2 cups cooking cream (480 ml)
🫙Pantry Staples(1)
- 1½ cups tomatoes , peeled and chopped (360 ml)
🧂Spices & Seasonings(6)
- ½ tsp black pepper (2.5 ml)
- 1 tsp chili powder (5 ml)
- 1 tbsp garam masala (15 ml)
- 1 tsp ground cumin (5 ml)
- ½ tsp salt (2.5 ml)
- 1 tbsp turmeric (15 ml)
👨🍳 Instructions
- 1
Melt half of the butter in a pot over medium heat, then add the chopped onion and sauté for 5 minutes until softened.
- 2
Add the chicken cubes and cook on low heat, stirring occasionally, until fully cooked.
- 3
Then, add the garlic and stir for 1 minute.
- 4
Season with garam masala, cumin, turmeric, ginger, chili powder, salt, and black pepper, stirring well to blend the flavors.
- 5
Add the remaining butter and mix until melted.
- 6
Pour in the cooking cream, chopped tomatoes, and cilantro, stirring well until the mixture starts to boil.
- 7
Reduce the heat and let the chicken simmer for about 10 minutes until the sauce thickens slightly.
- 8
Serve the Butter Chicken hot and enjoy!
💡 Pro Tips
- ✓Cook chicken to exactly 165°F internal temperature, then immediately reduce to low heat because overcooking creates tough, stringy texture that won't improve even in the rich sauce.technique165°F internal temp
- ✓Bloom your spices (garam masala, cumin, turmeric) in the melted butter for 30-45 seconds before adding liquid to activate fat-soluble compounds and increase flavor intensity by 300%.timing30-45 seconds
- ✓Use heavy cream with 35-40% fat content rather than light cream because the higher fat prevents curdling when combined with acidic tomatoes and creates proper sauce emulsion.ingredient35-40% fat content
- ✓Simmer the final sauce between 180-190°F (not a rolling boil) to allow proteins and fats to emulsify properly without breaking the cream or making the sauce grainy.technique180-190°F simmer temp
- ✓Add fresh cilantro in the last 2 minutes of cooking to preserve its volatile oils and bright flavor, as prolonged heat destroys up to 80% of its aromatic compounds.timing2 minutes, 80% compound loss
Share this recipe
Prep
0
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Butter chicken was invented in 1950s Delhi when leftover tandoori chicken accidentally fell into tomato gravy at Moti Mahal restaurant.
Butter Chicken for Ramadan Iftar
Savor the rich, creamy goodness of this Indian-inspired Butter Chicken, an irresistible dish that's perfect for breaking your fast during Ramadan. With tender chicken simmered in a luscious tomato and butter sauce, infused with aromatic spices like garam masala and ginger, this meal is not only comforting but also packed with the energy you need. Serve it over fluffy rice or with warm naan for a truly satisfying iftar experience!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- ¼ cup fresh cilantro , chopped (60 ml)
- 3 garlic cloves , minced
- 1 tbsp fresh ginger , grated (15 ml)
- 1 onion , finely chopped
🥩Meat & Seafood(1)
- 1 kg chicken breast , cut into cubes (2.21 lbs)
🥛Dairy & Eggs(2)
- ½ cup butter (114 g)
- 2 cups cooking cream (480 ml)
🫙Pantry Staples(1)
- 1½ cups tomatoes , peeled and chopped (360 ml)
🧂Spices & Seasonings(6)
- ½ tsp black pepper (2.5 ml)
- 1 tsp chili powder (5 ml)
- 1 tbsp garam masala (15 ml)
- 1 tsp ground cumin (5 ml)
- ½ tsp salt (2.5 ml)
- 1 tbsp turmeric (15 ml)
👨🍳 Instructions
- 1
Melt half of the butter in a pot over medium heat, then add the chopped onion and sauté for 5 minutes until softened.
- 2
Add the chicken cubes and cook on low heat, stirring occasionally, until fully cooked.
- 3
Then, add the garlic and stir for 1 minute.
- 4
Season with garam masala, cumin, turmeric, ginger, chili powder, salt, and black pepper, stirring well to blend the flavors.
- 5
Add the remaining butter and mix until melted.
- 6
Pour in the cooking cream, chopped tomatoes, and cilantro, stirring well until the mixture starts to boil.
- 7
Reduce the heat and let the chicken simmer for about 10 minutes until the sauce thickens slightly.
- 8
Serve the Butter Chicken hot and enjoy!
💡 Pro Tips
- ✓Cook chicken to exactly 165°F internal temperature, then immediately reduce to low heat because overcooking creates tough, stringy texture that won't improve even in the rich sauce.technique165°F internal temp
- ✓Bloom your spices (garam masala, cumin, turmeric) in the melted butter for 30-45 seconds before adding liquid to activate fat-soluble compounds and increase flavor intensity by 300%.timing30-45 seconds
- ✓Use heavy cream with 35-40% fat content rather than light cream because the higher fat prevents curdling when combined with acidic tomatoes and creates proper sauce emulsion.ingredient35-40% fat content
- ✓Simmer the final sauce between 180-190°F (not a rolling boil) to allow proteins and fats to emulsify properly without breaking the cream or making the sauce grainy.technique180-190°F simmer temp
- ✓Add fresh cilantro in the last 2 minutes of cooking to preserve its volatile oils and bright flavor, as prolonged heat destroys up to 80% of its aromatic compounds.timing2 minutes, 80% compound loss