This simple Butter Chicken is one of our go to meals during the week. Succulent chicken breast, aromatic spices, and a creamy tomato sauce create an explosion of amazing flavors. And the absolute best part, is you don’t even need a blender to get that beautiful color.
Want to make the best Butter Chicken without a blender? Follow our process!
Butter Chicken has a lot of similarities and links to Tandoor Chicken. They’re both extremely popular and both are marinated in some sort of yogurt and spices. Funnily enough, leftover Tandoori Chicken pieces were made for the base of Butter Chicken.
There are so many varieties of this recipe and one we noticed were people blending ingredients to get that color. For our recipe, we are avoiding the blender and letting it simmer on the stovetop. Easy!
There’s such a great cultural significance with Butter chicken and it really represents the fusion of Indian and Mughlai culinary traditions. The creativity is second-to-none and the adaptability of this dish is extremely high.
Tips on Making Butter Chicken
Marinate the Chicken: Marinate the chicken before hand with the Greek Yogurt and spices. This will help tenderize the chicken and infuse it with all the flavors. Try to marinate for about 30 minutes or, if you want the best results, overnight in the refrigerator!
High-Quality Ingredients: As we always say, using high-quality ingredients is the way to go. Fresh chicken, Chobani Plain Greek Yogurt, and the perfect spices will bring the best of this recipe.
Spice Balance: Adjust the amount of spices to your taste preference if need be. We provide a nice base that we find the perfect amount of flavor, but sometimes you’re just craving some extra spice or you might want to start smaller. Up to you!
Simmer the Sauce: After you add the butter, tomato paste, and heavy cream to the chicken, allow the sauce to simmer over low heat for about 15 minutes. Do it for longer if you’d like an even better melding of flavors!
Garnish and Naan: Don’t forget to top this off with fresh Cilantro and eat it with Naan. It goes so well with our Challow, an Afghan White Rice.
Ingredients
- 1 tbsp Oil
- 1 1/2-2 lbs Chicken Breast
- 1/4 cup Plain Greek Yogurt
- 1 tbsp Garlic, minced
- 3 tsp Garam Masala
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Turmeric
- Salt to taste
- 1 Onion (diced)
- 4 tbsp Butter
- 1 can Tomato Paste (6oz)
- 1.5 cups Heavy Cream
Directions
Begin by marinating your chicken breast pieces in Greek yogurt, minced garlic, garam masala, cumin, chili powder, turmeric, and salt.
Then cook in oil with a diced onion until fully cooked.
Add butter, tomato paste and heavy cream.
Mix thoroughly and let sauce simmer to thicken.
STORAGE RECOMMENDATIONS
REFRIGERATION
This can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
The chicken can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or a stovetop to gently reheat the Chicken on medium to low heat.
Frequently Asked Questions
Yes, boneless chicken thighs can be used as a flavorful alternative to chicken breast in Butter Chicken. Thigh meat tends to be more succulent and tender, adding richness to the dish.
Butter Chicken is typically mild in spice level, making it suitable for a wide range of palates. However, you can adjust the amount of chili powder or omit it altogether if you prefer a milder version.
Yes, Butter Chicken can be made ahead of time and reheated before serving. In fact, the flavors tend to deepen and develop further upon reheating, making it an excellent dish for meal prep or entertaining.
Yes, Butter Chicken can be frozen for future consumption. Allow the dish to cool completely before transferring it to a freezer-safe container or resealable bag. Frozen Butter Chicken can be stored for up to three months. Thaw in the refrigerator overnight before reheating.
Challow, an Afghan White Rice
Kabuli Palaw, Afghan Brown Rice
Cilantro Green Chutney
Salata – Afghan Salad
Yes, you can make a lighter version of Butter Chicken by substituting heavy cream with a combination of Greek yogurt and coconut milk. This alternative provides a creamy texture while reducing the overall fat content of the dish.
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this Butter Chicken or just eat by itself!
Kabuli Palaw, Afghan Brown Rice
LOVE OUR BUTTER CHICKEN? GIVE US FEEDBACK
If you make our Butter Chicken, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Butter Chicken
Ingredients
- 1 tbsp Oil
- 2 lbs Chicken Breast
- 1/4 cup Plain Greek Yogurt
- 1 tbsp Minced Garlic
- 3 tsp Garam Masala
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Turmeric
- Salt to taste
- 1 Onion, diced
- 4 tbsp Butter
- 1 6oz can Tomato Paste
- 1.5 cups Heavy Cream
Instructions
- Begin by marinating your chicken breast pieces in Greek yogurt, minced garlic, garam masala, cumin, chili powder, turmeric, and salt.
- Then cook in oil with a diced onion until fully cooked.
- Add butter, tomato paste and heavy cream.
- Mix thoroughly and let sauce simmer to thicken. Enjoy over basmati rice or with fresh naan.
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