Butter Chicken Breasts
Indulge in the rich and creamy flavors of Butter Chicken Breasts, a modern twist on the classic Indian dish that’s perfect for weeknight dinners or special occasions. Tender, marinated chicken breasts are seared to golden perfection, then simmered in a velvety tomato-based sauce infused with warm spices like garam masala, cumin, and coriander. A luxurious blend of butter and heavy cream brings unmatched richness to the dish, while a hint of lemon juice and fresh cilantro add a lively burst of freshness. Ready in under an hour, this crowd-pleasing recipe pairs beautifully with fluffy steamed rice or buttery naan, making it a go-to for lovers of comforting and flavorful meals.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1.5 teaspoons Garam masala
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1.5 cups Tomato purée
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, half of the garam masala, and salt to create the marinade.
Add the chicken breasts to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
In a large skillet or frying pan, heat the olive oil over medium heat. Remove the chicken from the marinade (shaking off excess) and sear each piece for about 2-3 minutes per side until golden brown. Set aside.
Reduce the heat to medium-low and add the butter to the same skillet. Once melted, stir in the remaining garlic and ginger. Cook for about 1 minute until fragrant.
Add the tomato purée, remaining garam masala, and sugar. Stir well and let the sauce simmer for 5 minutes.
Stir in the heavy cream, mixing until the sauce is smooth and creamy. Simmer for 2-3 more minutes, then season with additional salt if needed.
Return the seared chicken breasts to the skillet, coating them in the sauce. Cover and cook for an additional 10-12 minutes, or until the chicken is fully cooked (165°F internal temperature).
Garnish with fresh cilantro if desired and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 8.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
