Creamy Butter Chicken Curry
Servings
4 servings
Prep Time
15 minutes
Cooking Time
30 minutes
Calories
525 kcal
Ingredients for the Chicken Marinade:
- 600 g boneless chicken (thighs or breasts), diced
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Salt to taste
Ingredients For the Curry:
- 2 tbsp butter (plus 1 tbsp for finishing)
- 1 tbsp oil
- 1 medium onion, chopped
- 2 tsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
- 400 g canned crushed tomatoes
- 1/2 cup heavy cream
- 1 tsp sugar (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken with yogurt, lemon juice, spices, and ginger-garlic paste. Chill for 30 minutes or longer.
- Heat 1 tbsp oil and 1 tbsp butter in a skillet. Cook marinated chicken until browned. Set aside.
- In the same pan, add butter and sauté onions until golden. Add ginger-garlic paste, then dry spices.
- Stir in crushed tomatoes and simmer for 8–10 minutes. Add cream, sugar, and salt. Simmer briefly.
- Return the chicken to the sauce. Simmer 5–10 minutes until fully cooked. Finish with 1 tbsp butter.
- Garnish with chopped cilantro. Serve with rice or naan.
Nutritional Facts (Per Serving)
Nutrient
Amount
Calories
~500–550 kcal
Protein
~35–40 g
Carbohydrates
~15–20 g
Sugars
~6–8 g
Total Fat
~30–35 g
Saturated Fat
~12–15 g
Cholesterol
~130–150 mg
Fiber
~3–4 g
Sugar
~6–8 g
Sodium
~600–800 mg
Calcium
~70–90 mg
Iron
~2–3 mg
Potassium
~500–600 mg