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Light, No Butter – Curry Butter Chicken

Home » Light, No Butter – Curry Butter Chicken
Butter Chicken
Published on 12.04.2021 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • 4
    • Difficulty Level

Curry Butter Chicken is an Indian food, one of the easiest and loved by most people around the world. There are reasons for that:

  1. Chicken is very tender and moist due to yogurt marinade. Added flavors makes the taste incomparable to any other.
  2. The classic Butter Chicken is a big flavor recipe. Do not warry – no special ingredients here No need to go to specialized stores. Everything is quite easy to get in a regular Super Market.
  3. The recipe is SUPER easy! Just 3 steps: make the marinade; cook chicken; add sauce in the same skillet.

The yogurt marinade is loaded with flavors – fresh ginger, garlic, lemon juice and spices: turmeric, garam masala, chilli powder and cumin.

Only Garam Masala might be missing in your cupboard. Make it by mixing:

GARAM MASALA

  • 1 tsp ground black pepper
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground cardamon
  • 1 tsp cumin
  • ¼ nutmeg, ground

Butter chicken is not loaded with butter. Most restaurants add cream for richness and generous amount of butter at the end. We do not recommend doing this. Our recipe is rich, creamy, and delicious and much lighter than the oily restaurant versions.

Serve Butter chicken with NaaN Bread and cooked rice. The classic!

NaaN Bread

Recipe Rating

  • (5 /5)
  • 1 rating

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Ingredients

  • Marinage:
  • 1/2 cup yoghurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 600 g chicken breast fillets, cut into bite size pieces
  • Curry Sauce:
  • 1 tbsp butter
  • 1 tbsp sunflower vegetable oil
  • 1 cup tomato puree
  • 1 cup cooking cream
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 cups steamed rice to serve

Nutrition Info

  • 400 Calories per serving

Instructions

  1. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, not less than 6 hours.
  2. Heat the butter and sunflower in a large pan. Take the chicken out of the Marinade into the pan. Use a fork. Do not shake off the marinade from the chicken and if any Marinade left in the bowl – do not pour it into the pan. Cook chicken for 5 minutes, all sides.
  3. Add the tomato passata, cream, sugar, and salt. Turn the heat down to low, cover with a lid and simmer for 20 minutes.
  4. Garnish with parsley leaves if using. Serve with basmati rice and NaaN bread.

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