Main Course Recipes

Butter Chicken

4 servings

Master the art of Chicken Preparation with my comprehensive guide to creating a rich, aromatic poultry dish. By utilizing a precise seasoning mixture of thirteen spices, including ground turmeric, ground ginger, and ground cardamom, I ensure your chicken breasts are infused with deep flavor. This method focuses on careful rinsing, portioning, and a velvety sauce built from tomato purée, heavy cream, and unsalted butter for a perfect culinary result. Read More

☆☆☆☆☆0x(write a review)👁289x
Tom the ChefPublished: 1.17.2026
Main Course Recipes
Gluten-free
30 min.
30 min. +
1/5
994 calories Per Serving (of 4) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

Jump to Recipe

Welcome to my guide on authentic Chicken Preparation and cooking

In this guide, I will walk you through my personal process for Chicken Preparation, a method that emphasizes the importance of a well-balanced seasoning mixture and meticulous technique. We start with fresh chicken breasts, ensuring they are cleaned and portioned correctly before being introduced to a vibrant blend of spices like ground coriander and ground cumin. Whether you choose to incorporate the optional plain yogurt for a tenderizing marination or move straight to the sauté, the goal is a succulent result. By combining tomato purée, heavy cream, and unsalted butter, I will show you how to create a luxurious sauce that elevates the chicken breasts to a professional standard. Let’s dive into the details of this savory Chicken Preparation.

Butter Chicken - Cook

The Complexity of the Seasoning Mixture in Chicken Preparation

The soul of my Chicken Preparation lies in the seasoning mixture. I combine ground turmeric, ground cinnamon, ground pepper, chili powder, ground cardamom, mustard seeds, ground coriander, ground cloves, ground nutmeg, ground cumin, ground ginger, salt, and brown sugar. This specific combination is vital because it creates the foundational flavor profile for the chicken breasts. I use a whisk to ensure the spices are fully mixed before splitting the batch. By setting aside half as extra seasoning, I can layer the flavor into the sauce later, while the first half works directly on the meat. This layering is a non-negotiable step in my Chicken Preparation to ensure the spices like ground turmeric and ground ginger are present in every layer of the dish.

Meticulous Meat Handling and Chicken Preparation

When I begin the physical Chicken Preparation, I am very disciplined about hygiene and technique. I make sure the chicken breasts are rinsed under cold water and all unwanted parts are removed. This step is essential for a clean taste and professional texture. I then cut the chicken breasts into large pieces—specifically about six pieces per breast. This sizing is a key part of Chicken Preparation because it prevents the meat from drying out during the cooking process. These larger portions provide a better surface area for the seasoning mixture and optional plain yogurt to adhere to, ensuring the chicken breasts remain juicy even after simmering in the tomato purée and heavy cream.

The Marination Phase and Optional Yogurt Enrichment

In my Chicken Preparation, the use of plain white yogurt is a fantastic optional step that I often recommend. After adding the chicken to the seasoning mixture, folding in the yogurt helps to create a coating that tenderizes the chicken breasts. A crucial part of this Chicken Preparation is the marination time; I suggest covering the bowl with plastic wrap and letting it sit for 30 minutes or even overnight. This allows the ground cardamom and ground coriander to deeply penetrate the meat. This step in Chicken Preparation is what separates a standard meal from a deeply flavorful one, as the yogurt acts as a carrier for the spices.

The Sauté Technique for Chicken Preparation

The cooking phase of Chicken Preparation begins with a high-heat sauté. I preheat a stir fry pan with frying oil and add the seasoned chicken breasts. The objective here is to achieve a beautiful surface color within 2 to 4 minutes without fully cooking the interior. A vital instruction I always give for Chicken Preparation is to leave the residue of the seasoning and yogurt in the mixing bowl. This remaining seasoning is gold; it contains the essence of the ground ginger and ground cumin which will eventually be stirred back into the sauce to ensure no flavor is lost during the Chicken Preparation process.

Creating the Silky Sauce in Chicken Preparation

The transition from sautéing to simmering is where the Chicken Preparation truly comes together. I add tomato purée, water, and heavy cream to the pan, along with the remaining seasoning from the bowl and the extra seasoning I set aside earlier. To finish the sauce, I add grated garlic and four tablespoons of unsalted butter cut into pieces. For those looking for more heat, a modification not part of the original recipe is to add chopped chili peppers or jalapenos. This stage of Chicken Preparation requires a gentle simmer at 190°F, allowing the butter to melt into the tomato purée and heavy cream, creating a velvety consistency that perfectly complements the chicken breasts.

Simmering and Consistency Control in Chicken Preparation

The final simmer is the longest part of Chicken Preparation, taking about 15 to 20 minutes. As the chicken breasts cook through, the sauce naturally reduces and thickens. During this phase of Chicken Preparation, I stay vigilant; if the sauce becomes too thick, I add water ¼ cup at a time. This ensures the final dish maintains the exact texture I desire. I always finish the Chicken Preparation by tasting the sauce, adding more salt and pepper if the ground turmeric or ground coriander needs more balance. It is this attention to detail that ensures the Chicken Preparation results in a perfect meal every time.

Buy me a coffee

Butter Chicken

4 servingsTom the ChefPublished: 1.17.2026 ☆☆☆☆☆0x(write a review)👁289x
30 min.
30 min. +
1/5
🖨Print

Ingredients:

Click any ingredient to learn more
Seasoning mixture:
2 TSP of ground turmeric - ground
¼ TSP of cinnamon - ground
½ TSP of pepper - ground
1 TSP of chili powder (seasoning)
1 TSP of cardamom - ground
½ TSP of mustard seeds - ground
1 TBSP of coriander - ground
½ TSP of cloves - ground
¼ TSP of nutmeg - ground (or grate freshly ½ of the whole nutmeg)
1 TSP of cumin seeds - ground
2 TSP of ginger root - ground
1 TSP of salt
1 TBSP of brown sugar - peeled and grated (or pressed) (or regular sugar)
Protein preparation:
1 ½ LB of chicken breasts - skinless and boneless (about 3 - 4 PIECES)
Optionally: 1 cup of plain yogurt
Sauce:
4 TBSP of frying oil (any kind) (adjust if needed)
2 cups of tomato purée - crushed (or crushed, fresh or canned)
1 cup of water (adjust if needed)
2 cups of heavy cream
4 cloves of garlic - peeled and grated (or pressed)
Optionally: 2 chili pepper - finely chopped (spicy *)
4 TBSP of unsalted butter

* Optionally, you can substitute for other spicy peppers, such as jalapenos or pimentos.

Tools:

Click any tool to learn more
1x Measuring Cups
1x Measuring Spoons
1x Medium Mixing Bowl (3 – 4 QT)
1x French Whisk
1x Food Container
1x Chef’s knife
1x Cutting Board
1x Plastic Wrap
1x Large Stir Fry Pan or Sauté Pan or Sauce pan
1x Silicone Spatula
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Small Hand Grater or Garlic Press

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated
Calories 994 Protein 41.7 g Fat 84.4 g Saturated fat 40.3 g Carbohydrate 21.0 g Sugars 11.6 g Fiber 3.8 g Sodium 778 mg Cholesterol 273 mg
Gluten-free
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:

1.Seasoning Mixture:

1.1.
Place into a medium mixing bowl:
2 TSP of ground turmeric
¼ TSP of ground cinnamon
½ TSP of ground pepper
1 TSP of chili powder
1 TSP of ground cardamom
½ TSP of mustard seeds – ground
1 TSP of ground coriander
½ TSP of ground cloves
¼ TSP of ground nutmeg
1 TSP of ground cumin
2 TSP of ground ginger
1 TSP of salt
1 TBSP of brown sugar

Stir with a whisk until fully mixed (about 30 seconds).

1.2.

Then, put about ½ of the seasoning into a small food container and set aside for the later step (henceforth referred to as extra seasoning).

1.3.

Leave the remaining ½ in a mixing bowl for the following step.

2.Chicken Preparation:

2.1.

Make sure that the chicken breasts are properly rinsed under cold water and that the unwanted parts are removed.

2.2.

Cut chicken breasts into large pieces (about 6 from each breast).

2.3.

Add chicken into the medium mixing bowl with seasoning mix.

2.4.
Opitionally add:

¾ cup of plain white yogurt

Thoroughly fold all together with a spatula.

2.5.

Optionally cover it with plastic wrap and marinate for at least 30 minutes on the countertop or up to overnight in the refrigerator.

3.Cook:

3.1.
Preheat a stir fry pan on medium-high heat with 4 TBSP of frying oil and add:

Chicken from the previous step, with the residue of seasoning and yogurt (if used).

Sauté until a nice surface color is reached, but the chicken is not fully cooked yet (about 2 – 4 minutes).

Important:
Leave the remaining seasoning with the yogurt (if used) in the mixing bowl for the later steps (henceforth referred to as remaining seasoning).
3.2.
Add:
2 cups of tomato puree
1 cup of water
2 cups of heavy cream
Remaining spices (with yogurt if applied)
4 cloves of garlic – grated
Optional: 2 chili peppers – finely chopped
4 TBSP of butter – cut into a few pieces
Extra seasoning from a small food container (from step 1.2)
Remaining seasoning (with yogurt if applied)

Briefly stir.

3.3.

Bring to a simmer (about 190°F) with occasional stirring.

3.4.
Lower heat to medium and let simmer until the chicken gets fully cooked and the sauce thickens (usually about 15 – 20 minutes).
Note:
If the sauce thickens too much during any cooking phase, consider adding water followed by vigorous stirring until fully combined (¼ cup at a time).
Butter Chicken - steps-2
Butter Chicken - steps-3
3.5.

Taste and add salt and pepper if needed.

4.Serve:

4.1.

Serve over rice, Indian flavored rice, and optionally with garlic naan.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

Read More
Poultry
Blue plate of Butter Chicken over rice, garnished with citrus zest curls, on a striped blue cloth
Blue plate of Butter Chicken over rice, garnished with citrus zest curls, on a striped blue clothButter Chicken chunks in thick brown sauce over rice, topped with yellow garnish strands, on a turquoise plateButter Chicken pieces in thick tomato sauce over rice, topped with shredded ginger, on a blue plate.Butter Chicken pieces in orange-brown sauce over rice on a blue plate, garnished with shredded strandsButter Chicken pieces in tomato sauce over herbed rice on a blue plate, garnished with julienned zest.Butter Chicken pieces in thick tomato sauce over herbed rice, garnished with citrus zest, on a blue plate.Blue plate of Butter Chicken in tomato gravy over herbed rice, topped with citrus zest.Butter Chicken in a brown tomato sauce over white rice on a blue plate, garnished with citrus zest.Butter Chicken pieces in reddish-brown sauce over white rice, topped with thin julienned garnish, on a blue plateButter Chicken in orange-brown sauce over rice on a blue plate, garnished with fine shredded zest.Butter Chicken curry sauce with meat ladled over rice on a blue plate, topped with thin garnish strandsButter Chicken pieces in thick orange sauce over rice, topped with shredded garnish, on a blue plate.Butter Chicken pieces in a brown tomato-based sauce served over white rice on a blue plate.Butter Chicken pieces in tomato sauce over rice, garnished with julienned strands, on a blue plateButter Chicken pieces in thick brown sauce over rice on a blue plate, topped with yellow shredded garnish.Butter Chicken with tender meat chunks in tomato sauce over rice, garnished with lemon zest, on a blue plate.Butter Chicken in tomato sauce over white rice, garnished with yellow shreds, on a blue plate.Blue plate of Butter Chicken, tomato sauce and chicken pieces over herbed rice, topped with citrus zest.Butter Chicken sauce with chicken pieces over rice on a blue plate, garnished with lemon zest.Butter Chicken with rice and citrus zest on a blue plate, served beside folded naan on a green plate.Butter Chicken curry with rice on a blue plate beside naan bread and a bowl of rice.Blue plate of Butter Chicken over rice, with a metal bowl of rice and flatbreads nearby.Butter Chicken over rice on a blue plate, with a bowl of rice and flatbreads beside it.Butter Chicken with meat in brown curry sauce over rice on a blue plate, beside rice and naan.Butter Chicken chunks in orange-red sauce over rice on a blue plate, garnished with yellow zest.Butter Chicken sauce with meat chunks over rice on a blue plate, garnished with lemon zest.Butter Chicken with pale garnish on rice, blue plate, beside rice pot and naan on green plate.Butter Chicken with rice on a blue plate, beside a bowl of rice and a green plate of flatbread.Butter Chicken sauce with meat pieces over rice on a blue plate, beside rice and naan bread.Butter Chicken with lemon zest over rice on a blue plate, beside a rice bowl and stacked flatbreads.Butter Chicken pieces in thick orange sauce over herbed rice on a blue plate, naan visible behind.Blue plate of Butter Chicken: saucy meat chunks in orange-brown gravy over herbed rice, topped with scallions.Butter Chicken chunks in orange-brown sauce over rice on a blue plate, garnished with julienned strips.Butter Chicken pieces in brown curry sauce over rice, topped with citrus zest, on a blue plate.Butter Chicken pieces in thick tomato sauce over herbed rice, garnished with citrus zest, on a teal plate.Butter Chicken chunks in orange-brown sauce over herbed rice on a blue plate, topped with lemon zest strips.Butter Chicken pieces in reddish sauce topped with zest, served over herbed rice on a blue plate

Popular questions

What sides pair best with this Butter Chicken recipe?

In my experience, this Butter Chicken is best served over rice or Indian flavored rice to soak up the creamy sauce. For a truly traditional Indian recipe experience, I highly recommend pairing it with Garlic Naan Bread or Poori Bread.