Chicken With Butter Recipe

[Marketta Carucci]

ButterChicken is one of the few exceptions. I was elated when I discovered a Chef recipe for Butter Chicken and realised how easy it is. But more importantly, you can get all the ingredients from any supermarket. Yes!

The secret to the tender, flavour infused chicken is a spice infused yogurt marinade made with fresh ginger, garlic, lemon juice and spices. The spices in Butter Chicken are turmeric, garam masala, chilli powder and cumin.

Wow, great flavor and spice, although a bit too strong spice for my family, maybe my chicken masala I get from an indian spice shop locally is very potent, next time only 1tsp, also I used buttermilk marinated for 1hr instead of yoghurt as that is what I had. Did ad a handful of peas the last few minutes and served on basmati with roti, will be making this again for sure.

First time I made this I felt it lacked a bit of depth and a tomatoey flavour and orange colour that I was really looking for Second time around I made it slightly differently and am so so happy with the result! In the marinade I added about 1 1/2 tsp dried fenugreek leaves, you can get them from any Indian grocer.

In the sauce I did add some extra things. I added 1/2 a red onion, some extra garlic and a fresh chilli. I also put some tomato paste in once the chicken was in and also extra passata. If anyone felt the same way I did I certainly recommend adding the extra stuff! I loved it!

I love this recipe and have made a couple times. I double it to have left overs! I saw a comment about it being runny, just continue to simmer longer than 20 min to get the consistency you want.

IMy family and I absolutely love this butter chicken it tastes like the one you can get in an Indian restaurant.

I make it milder by adjusting the quantity of Garam masala and cayenne pepper.

This recipe was a little lacklustre for me. It was missing some depth. It was also quite runny. I followed the recipe to the letter & was hopeful due to all the positive reviews. None of my family were particularly enthused by it either. I suspect this might be due to our preference for a good hit of spice rather than a failing of the recipe given so many others seem to love it. I will attempt it again & probably tweak the spice + maybe sub the thickened cream for coconut cream and simmer it longer to thicken.

After searing, your pan (if using a stainless steel or cast iron pan) is going to have lots of chicken bits and cooking juices stuck to it. This is where deglazing comes in. Meaning, you add either wine (or chicken broth) to the pan to remove the stuck-on bits of food.

Hi Averie,

Thank you so much for the Holiday recipes! My husband really liked the Turkey because it was not dry. He really liked the mashed potatoes because they were creamy and I really liked the cranberrysauce recipe ( non- alcohol one). I am going to keep trying your recipes!

If you like a lemony flavor, add 1-2 tablespoons of lemon juice and/or a teaspoon of lemon zest to the sauce at the end, before you return the chicken to the pan. This tastes a lot like my lemon garlic chicken, but with a buttery pan sauce that reminds me of my lemon butter sauce.

Heat olive oil in a large skillet (preferably stainless like this one) over medium-high heat. Add the chicken in a single layer and sear for 4-8 minutes per side, until golden and just barely cooked through. (Reduce heat to medium if it starts to brown too much.) Transfer to a plate and cover to keep warm.

This was so delicious. I will partially slice the chicken before cooking next time to shorten cooking time but would not change a thing. Tastes and smells wonderful and the sauce could be drizzled over a variety of side dishes. I chose brussel sprouts and it was a huge hit. YUM!!

This chicken was DELICIOUS!! Four kids and they all raved with their first few bites, while also commenting on it again after supper was done. Will absolutely make it again. (I used homemade chicken broth)

Really loved this! I used herbs de Provence because I was lazy, but every other ingredient I used as is. Let the sauce simmer for probably closer to 5 minutes so it thickened. I really needed a great, quick chicken dinner and this hit the spot.

Easy recipe. Very tasty. I overcooked the chicken a bit. The thicker bits were perfect. I used shredded fresh basil leaves in the sauce and just a tad too much lemon. Will play a little with the recipe next time. Thank you.

Came out great! I used chicken tenderloins because I accidentally purchased them instead of breasts but it turned out so tender and moist. I used half white wine and half chicken broth for the sauce. I served it with asparagus, brown basmati rice with peas and pearl onions and some Parmesan cheese. Nice dinner. ? My husband said it was delish!

This was so easy, and had so much flavor! I will double the sauce next time as I served it with long grain white rice, and the sauce just made everything so flavorful! I used chicken tenderloins which made the dish even easier.

We have chicken a lot and I wanted to do something different for dinner. I came across your recipe and it looked so good and like something I could make.My family of 7 absolutely loves it! I will be adding this to my rotation. Thank you!

We had this for a quick dinner last night, and it is FANTASTIC! It has a rich garlic herb flavor. Absolutely delicious! I loved how quick it was to make, and its easy cleanup. This will be a new favorite! Thanks for so many tasty and quick recipes!

From there I always serve up with a wedge of lemon. The sauce is quite rich, so a squeeze of lemon juice at the very end will cut through that richness. Optional, but recommended ?

I made this for the first time tonight and it was easy to make. The chicken came out moist and super tender. The sauce was delicious. The only thing I will do is make a touch more sauce. My picky husband liked it as well, which is a huge win.

My entire family loves this recipe, including my 6-year-old picky eater. The lemon at the end sends it over the top. This recipe, along with your Honey Butter Chicken, are in our regular dinner rotation. Thank you so much for your wonderful recipes!

Cooked this for the first time tonight, we both thought it was delicious, not too garlicky, just right. Served with roast baby potatoes and veg. Loved the gravy.

We did eat the full recipe between the two of us as I thought I it was for two people.

My husband and I love this recipe and have made it over a dozen times already since we first discovered it a year ago. However, we recently began the ketogenic diet and are about a month into it now. We miss our garlic butter chicken and were trying to think of ways to make it keto friendly. Do you think we could use almond flour or grated parmesan cheese for the dredge instead of all-purpose flour? As that appears to be the only ingredient that makes this recipe not keto-friendly.

Update! I tried making it with the almond flour instead of all purpose flour last night, and it came out AMAZING!!! If anything, I think it produced even MORE of a crust and absorbed the flavor of the sauce even better than it did with the original flour recipe. I did it this way before I had a chance to read your response, but I wanted to come back and let you know how it worked out!!! So delicious!

Excellent way to kick off the New Year! This recipe of yours, like all the others I have tried thus far, are so easy to follow! Flavor is exactly how you described! Rich and garlicky.

The chicken was perfectly cooked, thanks to your direction, with just the right amount of moisture and crispness on the outside. We chose to pair with Russet mashed potatoes.

Drizzled this delectable recipe sauce over the mashers and chicken. Paired those with a fresh, green salad on the side, and my daughters labeled the meal 5 out of 5 stars! Exceptionally yummy!

Made this for dinner last night. I made with quorn fillets as I am a veggie and made the chicken for the rest of the family, served with baby potatoes and veg. Everyone ate everything! Delicious and so easy to make. ?

Make the BEST Butter Chicken at home with this authentic Indian recipe. This Murgh Makhani is flavor-packed, creamy, delicious and tastes better than your favorite Indian restaurant version. All you need is a bowl of Basmati rice or some Naans to mop up the luxurious sauce.

Butter Chicken is a classic Indian dish made with marinated & grilled chicken (Tandoori chicken), simmered in a creamy tomato gravy/curry. The sauce is super silky, buttery, aromatic and mildly spicy. This lip-smacking and delicious dish is hugely popular among the Indian food lovers across the world.

Though this dish has a lot of similarities with Chicken Tikka Masala, both smell and taste very different. Originally, Butter Chicken is a mild dish, does not include onions and is cooked with butter. But tikka masala is spicy, hot, includes onions and is cooked in oil.

Butter Chicken has a smooth, rich and silky sauce but tikka masala has a texture from the chopped and caramelized onions. The original & authentic Chicken Makhani is made with grilled Tandoori Chicken. Bone-in chicken is marinated overnight with thick Hung curd (strained yogurt), spices and herbs.

This spiced yogurt marinade imparts tons of flavors to the meat, tenderizes it naturally & helps to remain succulent after grilling & simmering in the sauce. The marinated chicken is grilled in a tandoor, a clay oven which imparts its characteristic smoky aroma. This is then diced and simmered in a spicy buttery and creamy tomato gravy.

Since we are not equipped with tandoor at home, the marinated chicken has to be either roasted in a pan or in an oven or grilled on open fire (barbeque). For this post I have done it in a pan. Feel free to grill/bake the chicken in oven or on open fire.

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