Buttered Chicken

Indulge in the rich, velvety flavors of Buttered Chicken, a classic Indian dish that’s a feast for the senses. Tender, marinated chicken is browned to perfection and simmered in a luxurious tomato-based sauce infused with aromatic spices, creamy yogurt, and a generous dollop of butter. A touch of heavy cream adds silky smoothness, while fresh coriander leaves and green chilies provide a vibrant finish. With just 30 minutes of prep time and an hour of total cooking, this comfort-food favorite is perfect for weeknight dinners or special occasions. Serve it piping hot with naan, roti, or fragrant basmati rice for an irresistible meal that will transport your taste buds straight to the heart of India. Keywords: Buttered Chicken recipe, Indian chicken curry, creamy butter chicken, easy butter chicken.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams chicken breast, boneless and skinless
• 100 grams butter
• 120 ml plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ginger garlic paste
• 1 teaspoon salt
• 2 teaspoons red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 250 ml tomato puree
• 100 ml heavy cream
• 2 tablespoons fresh coriander leaves, chopped
• 2 green chilies, slit
• 2 tablespoons cooking oil

Directions

Step 1

Cut the chicken into bite-sized pieces and place them in a large mixing bowl.

Step 2

Add the yogurt, lemon juice, ginger garlic paste, salt, red chili powder, garam masala, cumin powder, and coriander powder to the chicken. Mix well until the chicken is evenly coated with the marinade.

Step 3

Cover and marinate the chicken in the refrigerator for at least 1 hour, or overnight for best results.

Step 4

Heat the cooking oil in a large pan over medium heat. Add the marinated chicken pieces and cook for about 8-10 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the butter. Once melted, add the green chilies and sauté for 1-2 minutes.

Step 6

Stir in the tomato puree and cook for about 10 minutes until the sauce thickens and the oil begins to separate from the tomatoes.

Step 7

Reduce the heat to low and slowly stir in the heavy cream. Allow the sauce to simmer gently for another 5 minutes.

Step 8

Return the chicken to the pan, stir well to coat with the sauce, and cook for an additional 5 minutes until everything is heated through.

Step 9

Garnish with chopped fresh coriander leaves before serving.

Step 10

Serve hot with naan, roti, or steamed basmati rice.

Nutrition Facts

Serving size	1267.1 grams (1267.1g)

Amount per serving	% Daily Value*
Calories	2447

Total Fat 166.50g	213%
Saturated Fat 76.40g	382%
Polyunsaturated Fat 2.60g
Cholesterol 768mg	256%
Sodium 3473mg	151%
Total Carbohydrate 57.40g	21%
Dietary Fiber 12.30g	44%
Total Sugars 29.30g
Protein 172.50g	345%

Vitamin D 141IU	703%
Calcium 433mg	33%
Iron 13mg	74%
Potassium 3454mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 28.5%

Carbs: 9.5%