Budget’s butter chicken

If you have never known daring and incredible flavors of butter chicken, then boy, are you for a treat! My husband likes Indian cuisine, and this butter chicken recipe is a favorite in our household. This Indian -inspired recipe includes tender marinated chicken, a lot of hot spices and an irresistible sauce. It is definitely an excellent recipe for the budget if you are looking to change things for dinner this week!

All recipes are rigorously tested in our Nashville test kitchen to make sure they are easy, affordable and delicious.

Easy butter chicken recipe

Of course, there are many versions of butter chicken recipes, but today I share one that my family and I love. Like our chicken Tikka Masala, it is certainly not an authentic recipe, but it is made with keeper staples that are easy to find that I almost always have at hand. I marine the chicken with Greek yogurt, lemon juice, garlic, ginger and a lot of spices to make it very tender and tasty, then simmer in a spicy and spicy tomato cream sauce. He is a total evening winner in my house and always satisfies our wishes to take away!

Butter chicken

This homemade butter chicken recipe is rich, creamy, soft and full of hot spices. Perfect for an easy night dinner for the whole family!

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Marinade

• 2 chicken breasts without boneless skin (about 1.5 lb.) * ($ 6.25)
• ½ cup Greek yogurt ($ 0.74)
• 1 Tablespoon lemon juice ($ 0.58)
• 1 teaspoon grated fresh ginger ($ 0.10)
• 2 garlic cloves, pressed ($ 0.08)
• 2 teaspoon Masala salt ($ 0.20)
• ½ teaspoon Smoked paprika ($ 0.05)
• ½ teaspoon turmeric palette ($ 0.05)
• ¾ teaspoon salt ($ 0.03)

Butter chicken

• 2 Tablespoon cooking oil ($ 0.08)
• 3 Tablespoon butter ($ 0.37)
• 1 yellow onion, finely diced ($ 0.48)
• 2 garlic cloves, chopped ($ 0.08)
• 1 teaspoon grated fresh ginger ($ 0.10)
• 2 teaspoon Masala salt ($ 0.20)
• ½ teaspoon ground cumin ($ 0.05)
• ½ teaspoon Smoked paprika ($ 0.05)
• ½ teaspoon salt ($ 0.02)
• ¼ teaspoon turmeric palette ($ 0.05)
• 1 15 oz. Can he sauce tomato ** ($ 1.00)
• ¼ cup water ($ 0.00)
• ⅓ cup Thick cream, room temperature ($ 0.35)

• Cut the chicken breasts into small ½ inch pieces. Then, in a large bowl, mix the ingredients of the marinade (Greek yogurt, lemon juice, grated ginger, garlic, Garam Masala, smoked paprika, turmeric and salt). Mix the ingredients of the marinade until they are well combined.

• Add the chicken pieces cut with the marinade and mix, ensuring that the whole chicken is coated evenly. Marinate in the refrigerator for at least 1 hour or overnight. Remove the marinated chicken from the refrigerator for 10 minutes before being ready to cook.

• Heat a large cast iron pan over medium-high heat and add the cooking oil. Add the chicken and cook until it is slightly golden on all sides and cooked. It can be difficult to see the brown color due to the marinade, but it should only take 8 to 10 minutes to cook the chicken on all sides.

• Once the chicken is completely cooked, remove it from the pan to a separate plate. Cover with aluminum foil and set aside.

• Reduce the heat to medium, then in the same pan, add the butter. Once the butter is melted, add the dice onion. Sauté the onion for about 4 minutes.

• Now add the chopped garlic, grated ginger and the rest of the spices (Garam Masala, CUMIN MOULU, smoked paprika, salt and turmeric powder). Incorporate and cook for 1 minute.

• Then add the tomato sauce and water. Stir and reduce the fire to a medium-soft. Simmer the sauce for 7 to 8 minutes, stirring from time to time.

• Once the tomato sauce has simmered, add the thick cream at room temperature to the sauce and stir to combine.

• Add the cooked chicken in the pan and stir to combine with the sauce. Simmer the sauce and chicken for 2-3 minutes. Finally, garnish with chopped coriander, serve hot with cooked rice or Naan bread (all optional) and take advantage of it!

See how we calculate the recipe costs here.

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• Large bowl

• Large cast iron skillet

* You can also use Boneless and skinless chicken thighs.
**Tomato sauce In the United States, it is just cooked and puree tomatoes with a minimum of additional seasoning. The nearest alternative would be pass in other countries. You can also Exchange the tomato sauce for canned dice tomatoes. If you use dice tomatoes instead of tomato sauce, you will have to Mix the tomatoes and spices in a mixer or a food processor to obtain a fluid consistency For your sauce. The mixer stage is not necessary if you just use the tomato sauce.

Portion: 1portionCalories: 468kcalCarbohydrates: 13gProtein: 42gFat: 28gSodium: 1515MGFiber: 3g

Read our full nutritional warning here.

How to take photos step by step of butter chicken

Gather all your ingredients.

Cut the chicken: Slice 2 breastless skinless chicken breasts (about 1.5 lb) into small ½ inch pieces. Try to cut them evenly so that they cook at the same rate later.

Marinade: Add ½ cup of Greek yogurt, 1 tablespoon of lemon juice, 1 tsp. Grated fresh ginger, 2 pressed garlic cloves, 2 tsp. Garam Masala, ½ teaspoon of smoked paprika, ½ teaspoon of turmeric and ¾ tsp. Salt in a large bowl to mix. Mix well to combine.

Marinate the chicken: Now add your chicken dice to the marinade mixture. Mix so that each piece of chicken is well covered in the marinade. Place the bowl in the refrigerator for at least 1 hour. Once the chicken is marinated, remove the bowl from the refrigerator for 10 minutes before being ready to cook.

Cook the chicken: Place a large cast iron pan over medium-high heat and pour 2 tablespoons of cooking oil. Once the oil is hot, add the chicken and cook until it is slightly golden and cooked throughout. (It can be difficult to see any browning due to the marinade, but that only took me around 8 to 10 minutes to cook the chicken on all sides). Remove the chicken from the pan and place it in a separate plate. Cover the plate with aluminum foil and set aside.

Make the butter sauce: Return the heat to the medium and add 3 tablespoons of butter to the same pan in which you cooked the chicken. Make sure you scratch all the stuck bits from the bottom of the pan while the cooked onion!

Add 2 chopped garlic cloves, 1 teaspoon of grated fresh ginger, 2 teaspoons of Garam Masala, ½ teaspoon of ground cumin, ½ teaspoon of smoked paprika, ½ teaspoon of salt and ¼ teaspoon of turned onion powder. Stir to combine and cook for 1 minute to flower the spices.

Now pour 1 15 Oz. CAN of tomato sauce and ¼ cup of water in the pan and stir to combine. Reduce the heat to medium and simmer for 7 to 8 minutes. Be sure to stir the sauce from time to time when he simmer.

Now add ⅓ Cup of thick cream at room temperature and combine.

Assemble the butter chicken: Add the cooked chicken to your pan and mix to combine it with the sauce. Simmer everything together for 2-3 minutes.

Serve: Sprinkle with freshly chopped (optional) coriander and serve with your favorite sides! Appreciate.

Suggestion service

I usually serve this homemade butter chicken with rice (ideally Basmati or our yellow jasmine rice, but all kinds will do the trick) and a homemade naan or hawk to soak. A fresh tomato salad is also an excellent addition for something fresh and juicy on the side.

Storage and reheating

This simple butter chicken recipe stores very well! I let all the remains cool completely, then transfer them in an airtight container and refrigerate up to 3-4 days. To warm up, I generally heated it gently in a pan over medium-low heat, adding a touch of water if the sauce was too thickened. You can also the microwave in short gusts, stirring between the two, until they are heated. Regarding the frost, transfer it to a freezer safety container and freeze up to 3 months. Just note that cream sauces can sometimes separate after thaw.