This creamy, aromatic Indian classic features tender chicken in a luxurious tomato-based sauce enriched with butter and cream, creating an irresistibly smooth and velvety dish. The perfect balance of spices, sweetness, and richness makes it an absolute crowd-pleaser that pairs beautifully with rice or naan bread.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
meatspicyfamilyfestive
Ingredients
800 gchicken breast
150 mlplain yogurt
400 gtomato puree
100 gbutter
200 mlheavy cream
2 largeonions
6 piecesgarlic cloves
30 gginger
2 tspgaram masala
1 tspcumin powder
1.5 tspchili powder
0.5 tspturmeric powder
3 tbspoil
1 tspsugar
2 tspsalt
Instructions
1MARINATE THE CHICKEN: Cut the chicken breasts into 4-5 cm cubes and place in a bowl. Mix together 150 ml of plain yogurt, 1 tsp of cumin powder, 0.5 tsp of turmeric powder, 0.5 tsp of salt, and half of the minced ginger and garlic. Coat the chicken pieces thoroughly in this marinade and refrigerate for at least 20-30 minutes, allowing the yogurt to tenderize the meat and infuse it with aromatic flavors. This step is crucial as it ensures the chicken remains juicy and develops a subtle depth of flavor.
2PREPARE THE AROMATICS: While the chicken marinates, finely dice the 2 large onions and mince the remaining 6 garlic cloves along with 30 g of fresh ginger into a paste. Heat 3 tbsp of oil in a large, heavy-bottomed pan or kadai over medium-high heat until shimmering. Add the diced onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown with caramelized edges. This creates a rich, sweet base for your sauce and develops complex flavors through the Maillard reaction.
3COOK THE AROMATICS AND SPICES: Add the garlic-ginger paste to the golden onions and cook for 2-3 minutes over medium heat, stirring constantly to prevent burning. The mixture should become fragrant and slightly darker. Then add 1.5 tsp of chili powder, 2 tsp of garam masala, and a pinch more turmeric, stirring vigorously for 30-45 seconds until the spices become fragrant and bloom in the hot oil. Be careful not to burn the spices as this will create a bitter taste.
4BUILD THE SAUCE BASE: Pour the 400 g of tomato puree into the spiced onion mixture and stir well to combine thoroughly. Add 1 tsp of sugar to balance the acidity of the tomatoes and reduce any sharpness. Simmer this mixture over medium heat for 8-10 minutes, stirring occasionally, until the oil begins to separate and float on top of the sauce and the raw tomato smell disappears. The sauce should darken slightly and become more concentrated, indicating that the tomatoes have cooked down and the flavors have melded together beautifully.
5ADD THE CHICKEN AND CREAM: Gently place the marinated chicken pieces into the sauce, stirring to coat each piece evenly. Bring the mixture to a simmer over medium heat and cook uncovered for 10-12 minutes, stirring occasionally, until the chicken is almost cooked through and the juices run clear when pierced. Then reduce the heat to medium-low and stir in 100 g of butter cut into small cubes, allowing it to melt gradually into the sauce, followed by 200 ml of heavy cream added slowly while stirring constantly. The butter and cream create the signature velvety texture that defines this dish.
6FINISH AND SEASON: Simmer the butter chicken gently for another 5-8 minutes over low heat, stirring occasionally and never allowing it to reach a rolling boil, as this can cause the cream to separate and become grainy. Taste the dish and adjust seasoning with additional salt if needed—the sauce should be creamy, rich, and well-balanced between spice, sweetness, and acidity. Remove from heat and let rest for 2-3 minutes before serving, which allows the flavors to settle. The finished dish should have a silky, luxurious sauce that clings beautifully to the tender chicken pieces, and a depth of flavor from the layered spices.