Easy & Delicious Butter Chicken Recipe | Eid Series Part 3

Name: Easy & Delicious Butter Chicken Recipe | Eid Series Part 3
Prep time: 15 min
Cook time: 49 min
Total time: 64 min
Yield: 4
Cuisine: Indian
Ingredients: 500 grams Chicken (boneless, skinless, cut into cubes); 1 medium Onion (finely chopped); 1 tin Plum Tomatoes (400g / 14oz); 1.5 tablespoons Salt; 1.5 tablespoons Red Chilli Powder; 2 tablespoons Yogurt; 1.5 tablespoons Ginger Garlic Paste; 1 tablespoon Black Pepper; 1.5 tablespoons Cumin Powder; 1.5 tablespoons Garam Masala; 1 tablespoon Turmeric; 1.5 tablespoons Coriander Powder; 1 tub (approx. 200ml) Heavy Cream; to taste for garnish Fresh Parsley (chopped, for garnish); 2 tablespoons Ghee

Dive into the third part of our Eid Series with this incredibly rich and flavorful Butter Chicken recipe! Learn how to make this classic Indian dish with tender chicken pieces cooked in a creamy, spiced tomato sauce. Perfect for a festive meal or a comforting weeknight dinner that will delight your taste buds.

#Butter Chicken

#Indian Food

#Chicken Recipe

#Creamy Curry

#Spicy

#Homemade

#Eid Recipes

#Comfort Food

Creamy Butter Chicken Ready to Serve

Recipe Information

15m

Prep Time

49m

Cook Time

1h 4m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

650

Calories

35g

Protein

25g

Carbs

45g

Fat

Rich Butter Chicken with Fresh Garnish

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Closeup of the Velvety Butter Chicken Sauce

Instructions

0/8 completed

1
Prepare all ingredients: finely chop the onion, cut chicken into cubes, and measure out all spices.
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10m
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Prepare all ingredients: finely chop the onion, cut chicken into cubes, and measure out all spices.
10m
Organizing ingredients beforehand makes cooking smoother and more efficient.
2
Heat ghee in a pan over medium heat. Add finely chopped onion and sauté until translucent and lightly golden.
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5m
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Heat ghee in a pan over medium heat. Add finely chopped onion and sauté until translucent and lightly golden.
5m
Don't rush this step; properly browned onions build a deep flavor base.

3
Add ginger garlic paste to the pan and cook for 1 minute until fragrant. Stir in salt, red chilli powder, black pepper, cumin powder, garam masala, and turmeric, cooking for another minute to toast the spices.
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2m
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Add ginger garlic paste to the pan and cook for 1 minute until fragrant. Stir in salt, red chilli powder, black pepper, cumin powder, garam masala, and turmeric, cooking for another minute to toast the spices.
2m
Toast spices briefly to release their full aroma, but be careful not to burn them.
4
Pour in plum tomatoes and stir well. Add yogurt, mix thoroughly, and bring to a gentle simmer for 5-7 minutes, allowing the sauce to cook down slightly.
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7m
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Pour in plum tomatoes and stir well. Add yogurt, mix thoroughly, and bring to a gentle simmer for 5-7 minutes, allowing the sauce to cook down slightly.
7m
Ensure yogurt is at room temperature before adding to prevent curdling in the hot sauce.
5
Remove the mixture from heat and carefully transfer it to a blender. Blend until a smooth, velvety sauce is achieved.
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3m
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Remove the mixture from heat and carefully transfer it to a blender. Blend until a smooth, velvety sauce is achieved.
3m
Be cautious when blending hot liquids; cover the blender lid loosely with a cloth to allow steam to escape.

6
In the same pan (or a clean one), cook the chicken cubes until lightly browned on all sides. Pour the blended sauce over the chicken and mix well, ensuring all pieces are thoroughly coated.
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10m
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In the same pan (or a clean one), cook the chicken cubes until lightly browned on all sides. Pour the blended sauce over the chicken and mix well, ensuring all pieces are thoroughly coated.
10m
Don't overcrowd the pan when cooking chicken to ensure even browning and a tender texture.
7
Stir in the heavy cream and let the butter chicken simmer on low heat for 10-15 minutes, allowing the flavors to meld beautifully and the sauce to thicken slightly to your desired consistency.
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15m
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Stir in the heavy cream and let the butter chicken simmer on low heat for 10-15 minutes, allowing the flavors to meld beautifully and the sauce to thicken slightly to your desired consistency.
15m
Simmering on low heat prevents the cream from separating and ensures a smooth, rich sauce.
8
Garnish the finished butter chicken with fresh chopped parsley and serve hot with basmati rice, naan bread, or your favorite flatbread.
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2m
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Garnish the finished butter chicken with fresh chopped parsley and serve hot with basmati rice, naan bread, or your favorite flatbread.
2m
Fresh herbs add a vibrant finishing touch and a burst of fresh aroma.