What is This Recipe?

This butter chicken recipe features juicy chicken simmered in a creamy, spiced tomato sauce. Unlike restaurant versions that sometimes use wine or non-halal butter, this recipe ensures all ingredients are 100% halal while maintaining the same rich taste. The blend of warm spices, yogurt-marinated chicken, and silky sauce makes it a comforting yet indulgent dish.

Why You Should Try This Recipe

✔️ Authentic Flavor: A perfect blend of traditional Indian spices and creaminess.
🔥 Customizable Spice Level: Adjust chili powder to your taste.
⏳ Easy & Quick: Ready in under an hour, making it perfect for busy nights.
🥘 One-Pan Wonder: Minimal cleanup with maximum flavor!

Pro Tips & Variations

🛑 Halal Tip: Always use halal-certified chicken and dairy products.
🌱 Vegetarian Option: Swap chicken for paneer or tofu for a meat-free version.
🥣 Cream Substitute: Use coconut cream or cashew paste for a dairy-free option.
🌶️ Spice it Up: Add more red chili powder or green chilies for extra heat!

FAQs – Common Questions

💬 Can I make this ahead of time?
Yes! The flavors develop even more overnight. Store in the fridge for up to 3 days.

💬 What can I serve with Butter Chicken?
It pairs beautifully with naan, basmati rice, or even roti.

💬 Can I freeze Butter Chicken?
Absolutely! Store in an airtight container for up to 3 months. Reheat on the stovetop with a splash of water.

Final Thoughts – Enjoy & Share!

Tried this halal Butter Chicken? Let me know in the comments and share your delicious creations on social media! 🍛💛

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!

Spinach-Stuffed Mushrooms – A Savory Bite of Goodness!

Recipe by Chef Haven

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

minute

Ingredients

For the Chicken Marinade:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp Kashmiri red chili powder (or paprika)
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
Salt, to taste
For the Makhani Sauce:
2 tbsp unsalted butter
1 tbsp vegetable oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
2 cups tomato purée (canned or fresh)
1 tsp Kashmiri red chili powder
1 tsp garam masala
½ tsp ground fenugreek leaves (kasoori methi)
½ cup heavy cream
Salt, to taste
Fresh cilantro, chopped (for garnish)

Directions

Step 1: Marinate the Chicken
In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, chili powder, cumin, coriander, turmeric, and salt.
Add the chicken pieces and mix well to coat evenly.
Cover and refrigerate for at least 4 hours (overnight for best flavor).
Step 2: Cook the Chicken
Heat 1 tablespoon of butter and 1 tablespoon of oil in a pan over medium-high heat.
Add the marinated chicken pieces and cook for 3-4 minutes per side, until browned.
Remove the chicken from the pan and set aside (it will finish cooking in the sauce).
Step 3: Prepare the Sauce
In the same pan, melt 1 tablespoon of butter.
Add chopped onions and sauté until golden brown (about 5-7 minutes).
Stir in ginger-garlic paste and cook for 1 minute until fragrant.
Add the tomato purée and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
Stir in chili powder, garam masala, and salt. Mix well.
Step 4: Simmer the Chicken
Return the browned chicken to the pan and coat with the sauce.
Cover and let it simmer for 10 minutes, stirring occasionally.
Add the ground fenugreek leaves and heavy cream, stirring until fully combined.
Simmer for another 5 minutes, until the chicken is tender and the sauce is rich and creamy.
Step 5: Serve
Garnish with fresh cilantro.
Serve hot with basmati rice, naan, or roti.