Butter Chicken Recipe (Indian Classic) | CookOS

Butter Chicken

Name: Butter Chicken Recipe (Indian Classic)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 ¼ lbs boneless skinless chicken breast, cut into ½ in cubes; 2 tbsp butter, melted; ½ yellow onion, finely chopped; 2 cloves garlic, grated; 1 ½ tsp grated ginger; 1 ½ tbsp garam masala; 1 tsp fenugreek seeds; 1 tsp cumin; 1 tsp chili powder; 6 oz tomato paste; 1 cup heavy cream; 4 cups spinach; 1 cup basmati rice; 2 pieces naan, cut into 6 pieces, warmed; ¼ cup fresh cilantro, roughly chopped; 1 tbsp olive oil; Salt and pepper to taste

Butter chicken is a creamy Indian curry featuring tender chicken breast in a rich tomato and cream gravy, infused with garam masala and warm spices. Originating in 1940s Delhi, it balances simplicity with depth of flavor.

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Total

1h 45m

Servings

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ¼ lbs boneless skinless chicken breast, cut into ½ in cubes
2 tbsp butter, melted
½ yellow onion, finely chopped
2 cloves garlic, grated
1 ½ tsp grated ginger
1 ½ tbsp garam masala
1 tsp fenugreek seeds
1 tsp cumin
1 tsp chili powder
6 oz tomato paste
1 cup heavy cream
4 cups spinach
1 cup basmati rice
2 pieces naan, cut into 6 pieces, warmed
¼ cup fresh cilantro, roughly chopped
1 tbsp olive oil
Salt and pepper to taste

17 Ingredients

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Instructions

1
Stir onion, garlic, ginger, butter, garam masala, chili powder, fenugreek, 1 tsp salt, and cumin together in a Suvie pan. Place pan in the bottom zone of Suvie and broil 15-20 minutes, until shallots are tender.
2
Stir 6 oz tomato paste and 1 cup heavy cream into the shallot mixture. Add chicken, stirring to coat in sauce and return to Suvie.
3
Toss 4 cups spinach and 1 tbsp olive oil together in a Suvie pan and season lightly with salt and pepper. Load pan into top zone of Suvie. Enter cook settings and set to Cook Now or Schedule. Bottom Zone: Slow Cook on Low, 1 hour 30 minutes
4
Add 1 cup basmati rice to the Suvie rice pot (black handles). Cover pot with lid and place pot in the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Enter cook settings, and cook now or schedule. Rice, Long Grain, 1 cup
5
Fluff rice with a fork. To serve, divide rice, naan, and spinach between plates. Top rice with chicken and garnish with fresh cilantro.

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Tips & Notes

Pro tips

Cut chicken into uniform ½-inch cubes so they cook evenly and stay tender; larger pieces may dry out.
Toast the cumin and fenugreek seeds in melted butter for 1-2 minutes before adding onion to bloom their flavors.
Don't skip grating the garlic and ginger fresh; pre-minced versions are less aromatic and won't provide the same depth.
Simmer gently after adding cream; high heat can break the sauce and toughen the chicken.

Substitutions

Boneless skinless chicken breast → boneless skinless chicken thighs (richer, more forgiving)
Garam masala → ¾ tsp cumin + ½ tsp coriander + ¼ tsp cinnamon + pinch clove (approximate spice blend)
Tomato paste → 1 cup crushed tomatoes, simmered 5 minutes to reduce (more liquid, adjust cream amount)
Butter → ghee or coconut oil (neutral flavor, same richness)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of water or cream if sauce has thickened. Freezes well for up to 2 months; thaw overnight and reheat.