White Pepper Butter Chicken
Indulge in the creamy, aromatic flavors of White Pepper Butter Chicken, a refined twist on the classic Indian dish that's perfect for weeknight dinners or special occasions. This recipe highlights the delicate warmth of white pepper, complemented by earthy garam masala and a luxurious butter-infused tomato-cream sauce. Tender chunks of marinated chicken thighs are cooked to perfection, ensuring every bite is flavorful and juicy. With simple pantry staples like yogurt, ginger, and garlic, this dish is elevated by its silky texture and balanced spices. Serve this decadent curry with naan, parathas, or fragrant basmati rice to soak up every drop of the rich, savory sauce. Ready in just an hour and packed with bold yet harmonious flavors, this White Pepper Butter Chicken will become your go-to for comforting Indian cuisine at home!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs (cut into bite-sized pieces)
- 2 teaspoons White pepper powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 120 grams Plain yogurt
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Garlic paste
- 3 tablespoons Butter (unsalted)
- 1 tablespoon Vegetable oil
- 1 medium Onion (finely chopped)
- 200 milliliters Tomato purée
- 100 milliliters Heavy cream
- 1 teaspoon Garam masala
- 2 tablespoons Cilantro (chopped, for garnish)
- 100 milliliters Water
Instructions
In a bowl, combine chicken pieces with 1 teaspoon of white pepper powder, turmeric, salt, yogurt, ginger, and garlic paste. Mix well to coat the chicken evenly. Cover and marinate for 30 minutes or up to 2 hours in the refrigerator.
In a large pan or skillet, heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium heat. Add the marinated chicken and cook until lightly browned and 80% cooked through (8-10 minutes). Remove from the pan and set aside.
In the same pan, melt the remaining 2 tablespoons of butter. Add the chopped onion and sauté until golden brown and translucent, about 5-7 minutes.
Stir in the tomato purée and cook, stirring occasionally, for 5-7 minutes until the mixture darkens slightly and the oil starts to separate.
Add the remaining 1 teaspoon of white pepper powder and garam masala, stirring well to combine. Cook for 1 minute to allow the spices to bloom.
Pour in the water and bring to a gentle simmer. Return the partially cooked chicken and any juices back into the pan. Simmer for 10-12 minutes, or until the chicken is completely cooked and tender.
Lower the heat and stir in the heavy cream. Cook for an additional 2-3 minutes, ensuring the sauce is creamy and well-blended.
Taste and adjust salt if needed. Garnish with freshly chopped cilantro before serving.
Serve hot with naan, parathas, or steamed basmati rice.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 674 mg | 14% | |
*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.
