Butter Chicken (Accessible Ingredients!) - Chelsea's Messy Apron (2024)

1. Marinate: Combine spices, yogurt, lemon juice, and salt. Marinate chicken pieces in this mix for 30 minutes to overnight.
2. Cook Onions: Sauté onions in butter, then add remaining spices and tomato paste.
3. Cook Chicken: Add marinated chicken to the pan, cook until outside turns white.
4. Add Sauce Ingredients: Stir in crushed tomatoes, cream, and sugar. Simmer until chicken is done and sauce thickens.
5. Serve: Enjoy with basmati rice, cilantro, and optional naan or roti.

How Is Butter Chicken Different From Tikka Masala?

It differs from Chicken Tikka Masala in a few key ways: it’s creamier, has a milder tomato flavor, and unlike Tikka Masala, which is traditionally cooked in atandoor, Butter Chicken is pan-cooked over a fire.

Butter Chicken

Butter Chicken is one of the most popular curries around the world! Tender, marinated chicken is cooked in a luxuriously rich and creamy curry sauce. Skip the take-out-- this recipe will rival any restaurant and can be made in the comfort of your home.

Butter Chicken

Butter Chicken is one of the most popular curries around the world! Tender, marinated chicken is cooked in a luxuriously rich and creamy curry sauce. Skip the take-out-- this recipe will rival any restaurant and can be made in the comfort of your home.

Ingredients

• SPICE MIX: Combine the 2 tablespoons cumin, 2 tablespoons garam masala, 1 and 1/2 tablespoons turmeric, 1 teaspoon paprika, 1 and 1/2 tablespoons finely minced ginger (peel the ginger with a vegetable peeler or scrape off the peel with the sharp edge of a spoon), 1 and 1/2 tablespoons finely minced garlic, and 1/8 teaspoon cayenne pepper (See Note 1). Stir together and set aside.

• MARINATE CHICKEN: Trim the fat and cut the chicken into 1-inch pieces and place in a large bowl or bag. Add the 3/4 cup yogurt, 1 tablespoon lemon juice, 1/2 teaspoon salt, and HALF of the spice mix (just eyeball it). Stir to coat (or knead the bag to coat). Cover the chicken tightly (or seal the bag) and refrigerate for at least 30 minutes up to overnight. Do not marinate longer than 24 hours.

• COOK ONION AND SPICES: Add the 2 tablespoons butter to a large skillet and heat over medium heat. Add in the 1 and 1/2 cups finely diced onion and cook, stirring occasionally for 7-10 minutes (reduce the heat if it begins to burn). Add in the reserved half of the spice mix and 1 tablespoon tomato paste. Stir for 2-3 minutes or until very fragrant.

• COOK CHICKEN: Push the onion and spices to the edges of the pan and add the chicken in the middle of the pan. (Remove the chicken from the marinade but don't wipe off the marinade from the chicken and don't pour the marinade left in the bag/bowl into the pan.) Cook for about 3-4 minutes, over medium-high heat, or until the chicken is white on the outside (but not cooked through). Stir often and incorporate the spices and onion into the chicken as you cook. (See Note 3)

• SAUCE: Once the chicken is white all over, add in the can of fire-roasted crushed tomatoes, 1 and 1/4 cup heavy cream, 1 tablespoon white sugar, and add salt to taste (about 1 teaspoon). Stir, and reduce the heat to low. Simmer 15-20 minutes or until chicken is cooked through (165 degrees F) and sauce has thickened. If desired, stir in some chopped cilantro here (about 1/3 cup).

• SERVE: Serve curry over cooked basmati rice (See Note 2) and garnish with additional cilantro leaves (optional). Serve with flatbread, roti, or naan.

Recipe Notes

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.