Get ready to indulge in a culinary delight with our White Butter Chicken recipe! This rich and creamy dish offers a delightful twist on the traditional butter chicken, blending tender chicken with a velvety white sauce. Slow-cooked tomatoes, aromatic spices, and a hint of cream come together to create a flavor explosion that’s simply irresistible. Follow our simple steps to prepare this mouthwatering dish and experience a new love for butter chicken!
Preparation Time Preparation: 15 minutes
Marination: 30 minutes
Cooking: 45 minutes
Total Time: 1 hour 30 minutes
Ingredients of White Butter ChickenFor Marination: 500 grams boneless chicken, cut into cubes
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon salt
Juice of half a lemon
For White Sauce: 2 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
1 teaspoon ginger-garlic paste
4 tomatoes, pureed
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon white pepper powder
1 cup heavy cream
1 teaspoon dried fenugreek leaves (kasuri methi)
Salt to taste
Fresh coriander leaves for garnish
How to Make White Butter Chicken- In a large bowl, combine yogurt, ginger-garlic paste, cumin powder, coriander powder, garam masala, salt, and lemon juice. Mix well to form a smooth marinade.
- Add the chicken pieces to the bowl, ensuring they are evenly coated with the marinade. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours.
- In a large pan, heat butter and oil over medium heat. Add the chopped onions and sauté until they become golden brown, stirring occasionally to prevent burning.
- Add the ginger-garlic paste to the onions and cook for about 2 minutes until fragrant. Ensure the mixture doesn’t stick to the pan.
- Pour in the pureed tomatoes, and add cumin powder and coriander powder. Stir well and cook until the tomato mixture thickens and the oil starts to separate from the masala.
- Add the marinated chicken pieces to the pan. Mix thoroughly so the chicken is well-coated with the tomato mixture. Cook for 10 minutes, stirring occasionally, until the chicken is browned and partially cooked.
- Reduce the heat to low. Pour in the heavy cream and add white pepper powder. Stir gently to combine and let the mixture simmer for another 10-15 minutes until the chicken is fully cooked and the sauce has thickened.
- Crush the dried fenugreek leaves between your palms and sprinkle them into the curry. Mix well and add salt to taste. Simmer for an additional 2 minutes.
-Turn off the heat and garnish with freshly chopped coriander leaves.
- Serve the White Butter Chicken hot, garnished with extra cream if desired.