Savory Butter Chicken Recipe: How to Make High-Protein Indian Chicken At Home by Chef Gigi
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Butter chicken, also called murgh makhani, is a delicious Indian dish that's simply chicken in a seasoned tomato-based sauce. You will marvel at the complex, savory flavor, and this high-protein recipe is easier than you may think. Check out the health benefits of protein.
This Indian butter chicken recipe takes about 30 minutes to get on the table, and is worth every minute. This is a great way to introduce your family to the spices and flavors or Indian cuisine.
To make this savory butter chicken you will need to gather the following ingredients: Greek yogurt, a lemon for juicing, ground turmeric, garam masala, ground cumin, boneless chicken breasts, butter, onion, jalapenos, a cinnamon stick, garlic, fresh ginger, ground paprika, canned diced tomatoes, heavy cream and fresh cilantro for serving.
Serve this authentic Indian butter chicken family style for dinner with cooked white rice or with fresh naan (here's how to make naan at home).
Cuisine: Indian
Prep Time: 30 minutes (includes marinating time)
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 1 cup Greek yogurt
- 1/2 lemon, juiced
- 1 teaspoon turmeric
- 2 teaspoons garam masala, divided
- 1 teaspoon cumin
- 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
- 6 tablespoons butter, divided
- 1 large onion, peeled and sliced thin
- 2 jalapenos, minced
- 1 cinnamon stick
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon paprika
- 28 ounces (1 can) diced organic tomatoes
- 1/2 cup heavy cream
- freshly chopped cilantro, for garnish (optional)
Here’s how to make it:
- In a large mixing bowl, whisk together the yogurt, lemon, turmeric, 1 teaspoon of the garam masala and cumin. Add chicken and toss until fully coated. Let marinate for about 20 to 30 minutes. (You could use boneless chicken thighs instead of chicken breasts.)
- In a large heavy-bottomed pot over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium low and melt 2 additional tablespoons of butter. Add the onions, jalapeños and the cinnamon stick. Cook until onions are translucent, about 5 to 8 minutes. Add the garlic, ginger, remaining teaspoon garam masala and paprika. Cook an additional minute to release the essential oils of the spice.
- Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss well to coat. Allow the mixture to simmer until the chicken is cooked through, about 8 to 10 minutes.
- Finish by slowly stirring in the remaining butter and heavy cream. Garnish with chopped cilantro. Serve. Store the leftovers in an airtight container in the fridge and reheat in the microwave. This recipe freezes well. Pack it into freezer bags or freezer containers and freeze for up to three months.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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