Spicy Butter Chicken
Spicy Butter Chicken is the ultimate comfort food—rich, creamy, and full of bold, warm spices. This homemade version starts with tender chicken marinated in yogurt, lemon juice, and a flavorful blend of Indian spices, then simmered in a buttery tomato-based curry sauce and finished with a splash of cream. It’s surprisingly simple to make and tastes even better than takeout. Serve it with fluffy rice and warm naan for a cozy, satisfying meal everyone will love.
Servings 4 servings
Calories 527kcal
Ingredients
- Marinade
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon tumeric powder
- 2 teaspoon garam masala see notes
- ½ teaspoon pure chili powder
- 1 teaspoon ground cumin
- 1 tablespoon fresh grated ginger or ¼ teaspoon powdered ginger
- 2 garlic cloves crushed
- 3 chicken breasts cut into small pieces
- Curry
- 3 tablespoon butter
- 8 oz can of tomato sauce
- 1 tablespoon sugar
- 1¼ teaspoon salt
- 1 cup whipping cream
Instructions
- Add the marinade ingredients to a bowl. Mix in the chicken, cut into small pieces, until the chicken is completely covered. Cover and refrigerate overnight.
- In a large frying pan, heat the butter over high heat until melted. Add in the marinated chicken and cook until the chicken is cooked through (the chicken will no longer be pink.
- Add the tomato sauce, sugar and salt. Turn the heat down low and simmer the curry for 20 minutes. Add more salt as needed. Stir in the cream and remove from heat (if the curry gets to runny, add a couple of teaspoons of corn starch).
- Serve with rice and naan bread.
Nutrition
Calories: 527kcal | Carbohydrates: 11g | Protein: 40g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 202mg | Sodium: 1296mg | Potassium: 946mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1545IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 2mg
