Butter Chicken Recipe | How to make the Creamiest Butter Chicken

Ever since I started cooking, butter chicken has been the most requested recipe. It’s probably because I tried 7 recipes before discovering the one that changes the game. It’s one of the dishes I cook often and I have no clue why I waited months before I am posting it for you guys.

Without exaggeration, this dish can definitely win hearts. It’s flavorful, extremely creamy and not as hot as most Pakistani dishes are. This version is simplified and doesn’t need a glut of spices. Regardless, the flavor is unique and one of the best Pakistani dishes to exist in this era.

What makes butter chicken so special?

If am certain that if you a professional Pakistani chef, you probably already know that in butter chicken, chicken is cooked separately and then it’s simmered in the creamy sauce. But if you are tired from working all week, this step isn’t necessarily important. But, it’s still recommended that you marinade the chicken since it doesn’t take a lot of time to cook and it will not be able to absorb the real flavor from just the sauce. Although, I’d recommend that you marinade the chicken overnight but even half an hour before the cooking begins will also make a big difference.

Recipe

Serves 6
Prep Time: 15 minutes
Cooking time: 35 minutes

For chicken and marinade

• 2.2 lbs (1 kg) boneless, skinless chicken breast cut in 1″ – 2″ cubes
• 2 tbsp lemon juice
• 2 cloves garlic minced
• 1 tbsp garam masala
• 1 tsp kosher salt

For sauce

• ¼ cup vegetable oil
• 2 ½ cups chopped onion about 2 medium-large
• 2 tsp paprika
• ¼ tsp cinnamon
• 2 tsp kosher salt or to taste
• ¾ cup heavy 35% or whipping cream
• 2 tbsp coarsely chopped garlic
• 2 cups diced no-salt-added canned tomatoes
• 2 tbsp garam masala
• 2 tbsp butter
• Chopped cilantro to garnish (optional)

Directions

For marinade

For marinade, take a deep bowl, or maybe a zip-top plastic bag or any deep baking dish, and marinate the chicken. While you prepare the creamy sauce, let this stand at room temperature for 15 minutes. It’s recommended that you leave it overnight for more flavorful chicken.

For creamy butter sauce

• Take a large saucepan or a dutch oven and heat oil over medium flame. Once the oil is a tad bit warm, you will need to add onions and cook them until they are golden brown. You can reduce heat if the onions are getting brown too quickly or getting crispy.
• Now, you will have to add garlic to the onions. Garlic is supposed to add fragrance to the mixture. You will have to cook for a minute. Now add paprika powder, salt, daar cheeni (cinnamon), and garam masla and cook for another minute. Now you will add tomatoes and cook for 2 minutes till they are tender and soft. Then add cream.
• Take them out of the pan and put them inside a blender. You will puree this with the help of an immersion blender. But make sure you do this when it’s not too hot.
• When you are done with this step, add the sauce back to the saucepan. You will have to bring it to simmer. Now, take the chicken (that was in marinade) and add it to the sauce. Cook them with the sauce for about 12-15 minutes. Keep checking the chicken. It shouldn’t be overcooked or undercooked.
• Now stir this in butter and add salt if required. And voila! You have the best butter chicken ready in under one hour.