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Creamy Butter Chicken Recipe

Butter Chicken -

Creamy Butter Chicken Recipe

Preparation Time- 15 minutes

Cooking time- 35 minutes

Ingredients for Sauce:

 Ingredients Quantity

Chopped medium to large onions

2 ½ cups

Vegetable oil

¼ cups

ALCO Chicken Masala

2 tbsp.

Chopped garlic (coarsely)

2 tbsp.

Salt to taste

2 tbsp.

ALCO Red Chili Powder 1 tsp
ALCO Turmeric Powder 1 tsp


¼ tbsp.


2 tbsp.

Diced Tomatoes

2 cups

Heavy Whipped cream

¾ cups


2 tbsp.

Garnished cilantro (optional)

to taste

Ingredients for marinade and chicken:

 Ingredients Quantity

Skinless, Boneless Chicken breasts 

1 kg 

Minced garlic cloves


Lemon juice

2 tbsp.

ALCO Red Chili Powder 1 tsp

ALCO Garam Masala Powder

1 tbsp.

Kosher Salt

1 tbsp.


Mix all the elements leaving the chicken in a bowl. Gently massage the mixture into the chicken Let the seasoned chicken stand in a cool place or refrigerator for a night.

Place the oil in a large pan over medium heat. Add onion, garlic, cook until the onions are golden, about 20 minutes, then adding the garam masala, paprika, cinnamon, and salt.

Then add tomato cook for 2 minutes after adding the tomatoes. Add the cream and mix with an immersion blender until smooth. (Alternatively, use a standing blender, but do it in batches to avoid blowing the top off the steam).

In the saucepan, return the sauce to a low simmer. Take the chicken out of the marinade and place it in the sauce (get rid of the leftover seasoning). Cook for 12 minutes, covered, over medium-low heat (Remove a few pieces to ensure they aren't pink on the inside.)

You'll need to cook the breasts at a low temperature to avoid them becoming tough. It's important not to overcook them. After adding the butter, season it with pepper and salt to taste. If desired, garnish with chopped cilantro.