---
title: Butter Chicken
source: https://foodima.org/easy-butter-chicken/
servings: 4
prep time: 15 minutes
cook time: 30 minutes
---

= Chicken Marinade

Wash the @chicken breast{2%lb} and pat dry with paper towel, then remove any excess water.

Add in @Kashmiri chili{1%tsp} and @lemon juice{1}(juice of 1 lemon) first. Let this sit for a few minutes, then add all the other marinade ingredients: @garlic cloves{5}(minced), @oil{2%tbsp}, @garam masala{1%tsp}, @curry powder{1%tsp}, @cumin{1%tsp}, @ginger powder{1/2%tsp}, @coriander{1/2%tsp}, @salt{}, @pepper{}, and @yogurt{2%tbsp}.

Marinate the chicken in the fridge for at least ~{1%hour}.

= Final Sauce

After marinating, take a #large pan{} or pot, add @oil{2%tbsp} and put it on medium heat. Once oil heats up, add the chicken pieces. Cook the chicken for ~{2-3%minutes} on each side. Remove and set aside.

In the same pan, add @butter{3%tbsp} and @red onion{1%large}(diced). Also add a @cinnamon stick{} and cook for ~{5-6%minutes} or until the onions turn brown.

After frying the onions, add @cumin{1/2%tsp}, @ginger powder{1/4%tsp}, @garlic cloves{4}(minced), @garam masala{1%tsp}, @chili flakes{1%tsp}, and @Kashmiri chili{1%tsp}. Let cook for another ~{1%minute}.

Add @tomato paste{2%tbsp}, @salt{}, @pepper{}, and @chicken broth{2-1/2%cups}. Cook and let simmer until it turns into a thick sauce. You can blend this sauce for a smooth consistency; add water if necessary.

Return the chicken to the pan and mix well with the sauce. Add @heavy cream{2/3%cups} and let simmer for ~{8-10%minutes}.

Garnish with fresh @cilantro{}(chopped) and @lemon slices{}. Serve with bread, rice, or salad.