Das Butter Chicken, or Murgh Makhani as it’s known in its native India, is a dish that truly captures the heart of Indian culinary artistry. Imagine sinking your teeth into incredibly tender pieces of chicken, lovingly simmered in a rich, creamy tomato gravy, delicately spiced and imbued with a luxurious hint of butter and cream. It’s a symphony of flavors and textures that has garnered a devoted global following, and for very good reason!
Originating in Delhi in the 1950s, this iconic dish was born from the innovative spirit of the Moti Mahal restaurant post-partition. It quickly became a sensation, celebrated for its unique blend of tanginess from tomatoes, a gentle warmth from ginger and garlic, and the unparalleled smoothness that only fresh cream and butter can provide. People adore Das Butter Chicken not just for its exquisite taste and silky mouthfeel, but also for its comforting nature and remarkable versatility, making it a perfect meal for any occasion, from a family dinner to a special celebration. Its mild yet complex flavor profile appeals to nearly every palate, making it an approachable entry point for those new to Indian cuisine, while still satisfying seasoned connoisseurs.
Ingredients:
Crafting the perfect Das Butter Chicken involves a harmonious blend of spices, rich tomatoes, and tender chicken. Here’s everything you’ll need for this truly indulgent experience:
For the Chicken Marinade:
- Chicken: 1.5 kg (approximately 3.3 lbs) boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces. Thighs are recommended for their juiciness.
- Plain Yogurt: ½ cup (120 ml) full-fat, plain yogurt. This helps tenderize the chicken and holds the spices.
- Ginger-Garlic Paste: 2 tablespoons. Freshly made paste offers the best flavor.
- Kashmiri Red Chili Powder: 1 tablespoon. Known for its vibrant red color and mild heat. If unavailable, use a mix of paprika and a pinch of cayenne.
- Turmeric Powder: ½ teaspoon.
- Garam Masala: 1 teaspoon. A warming spice blend crucial for authentic flavor.
- Salt: 1 teaspoon, or to taste.
- Lemon Juice: 1 tablespoon. Adds a touch of acidity and brightness.
For the Rich Butter Chicken Sauce Base:
- Ghee or Unsalted Butter: 3 tablespoons ghee or 4 tablespoons unsalted butter, divided.
- Yellow Onion: 1 large, finely chopped.
- Ginger-Garlic Paste: 2 tablespoons.
- Green Chilies: 1-2, deseeded and minced (optional, for a subtle heat).
- Whole Spices:
- 2-3 Green Cardamom Pods, lightly crushed.
- 1 Cinnamon Stick (about 2 inches).
- 2 Bay Leaves.
- Ground Spices:
- Coriander Powder: 1 tablespoon.
- Cumin Powder: 1 teaspoon.
- Kashmiri Red Chili Powder: 1 tablespoon (for color and mild heat).
- Turmeric Powder: ½ teaspoon.
- Garam Masala: 1 teaspoon.
- Crushed Tomatoes: 1 can (400g / 14 oz) good quality crushed tomatoes, or 2 cups fresh tomato puree.
- Cashew Nuts: ¼ cup (about 30g), unsalted and raw, soaked in hot water for 15-20 minutes. These create a creamy texture.
- Sugar: 1-2 teaspoons, or to taste. Balances the acidity of the tomatoes.
- Salt: 1 teaspoon, or to taste.
- Water or Chicken Broth: ½ cup to 1 cup, as needed for blending.
For Finishing and Garnish:
- Heavy Cream (or Half-and-Half): ½ cup (120 ml). For that signature richness and silky texture.
- Unsalted Butter: 2-4 tablespoons, cold, cut into cubes. Stirred in at the end for ultimate creaminess and gloss.
- Kasoori Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed between your palms. This is a non-negotiable ingredient for authentic Das Butter Chicken flavor.
- Fresh Coriander Leaves: ¼ cup, chopped, for garnish.
- Julienned Ginger: 1 tablespoon, for garnish (optional).
Preparing the Chicken Marinade
The secret to incredibly tender and flavorful chicken in your Das Butter Chicken lies in a thorough and patient marinade. This step is foundational, infusing the chicken with a complex array of aromatic spices and ensuring it remains succulent through the cooking process.
- Prepare the Chicken: First, ensure your chicken pieces are uniformly cut, about 1.5 inches. This promotes even cooking. If you’re using chicken breasts, you might want to cut them slightly smaller as they tend to cook faster than thighs. Pat the chicken dry with paper towels; this helps the marinade adhere better and allows for better browning later.
- Combine Marinade Ingredients: In a large mixing bowl, combine the plain yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, salt, and lemon juice. Whisk everything together until you have a smooth, well-combined paste. The lemon juice not only adds a bright tang but also aids in tenderizing the chicken, while the yogurt acts as a natural tenderizer and helps the spices penetrate deep into the meat.
- Add the Chicken: Add the prepared chicken pieces to the bowl with the marinade. Using your hands (gloves recommended to avoid chili stains!), thoroughly mix the chicken, ensuring every piece is generously coated with the fragrant spice mixture. Massage the marinade into the chicken – this personal touch really helps the flavors sink in.
- Marinate for Flavor: Cover the bowl tightly with plastic wrap or transfer the chicken to a zip-top bag. Refrigerate for a minimum of 2 hours, but for the absolute best results, I highly recommend marinating it overnight (12-24 hours). The longer the chicken marinates, the more tender and flavorful it will become, making your Das Butter Chicken truly exceptional.
Cooking the Marinated Chicken
Once your chicken is beautifully marinated, the next step is to cook it until it’s tender and slightly charred, adding another layer of depth to the final dish. This process doesn’t fully cook the chicken but develops a wonderful crust and seals in the juices.
- Preheat Your Pan: Heat 1 tablespoon of ghee or 2 tablespoons of unsalted butter in a large heavy-bottomed pan, cast-iron skillet, or non-stick pan over medium-high heat until shimmering. You want a good hot pan to get a nice sear on the chicken.
- Sear the Chicken in Batches: Carefully add the marinated chicken pieces to the hot pan in a single layer, ensuring not to overcrowd the pan. Overcrowding will lower the pan’s temperature, steaming the chicken instead of searing it, and preventing that desirable golden-brown crust. You’ll likely need to do this in 2-3 batches.
- Cook Until Browned: Cook each batch for about 3-5 minutes per side, turning occasionally, until the chicken is nicely browned and slightly charred on the edges. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the sauce. We are looking for that beautiful color and developing those rich, roasted flavors.
- Set Aside: Once a batch is seared, remove the chicken from the pan and transfer it to a plate. Repeat with the remaining chicken, adding more ghee or butter if needed. Reserve any juices left in the pan; these are packed with flavor and will be added to the sauce later.
Crafting the Luxurious Butter Chicken Sauce
The heart of Das Butter Chicken is its rich, creamy, and subtly sweet sauce. This section details how to build those complex layers of flavor, from sautéing aromatics to blending the perfect silky consistency.
- Sauté Aromatics and Whole Spices: In the same pan (or a large pot if your pan isn’t large enough for the sauce), melt the remaining 2 tablespoons of ghee or 2 tablespoons of unsalted butter over medium heat. Add the whole spices – green cardamom pods, cinnamon stick, and bay leaves. Sauté for about 30-60 seconds until they become fragrant. This gentle toasting releases their essential oils and infuses the ghee with their warm, complex aromas.
- Cook the Onions: Add the finely chopped yellow onion to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the onions turn translucent and begin to caramelize to a light golden brown. Patience here is key; properly cooked onions form the sweet and savory foundation of your sauce.
- Add Ginger-Garlic Paste and Chilies: Stir in the 2 tablespoons of ginger-garlic paste and the minced green chilies (if using). Cook for another 1-2 minutes, stirring constantly, until the raw smell of ginger and garlic disappears. Be careful not to burn it.
- Introduce Ground Spices: Reduce the heat to low. Add the ground spices: coriander powder, cumin powder, Kashmiri red chili powder, turmeric powder, and garam masala. Stir continuously for just 30-60 seconds. This brief toasting of the ground spices in the warm oil releases their full flavor and aroma. Be very careful not to burn them, as burnt spices can make the sauce bitter.
- Incorporate Tomatoes and Cashews: Pour in the crushed tomatoes. Add the soaked cashew nuts (drained). Stir in the sugar and salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally. During this time, the tomatoes will break down further, their acidity will mellow, and the cashews will soften, allowing all the flavors to meld beautifully. You’ll know it’s ready when the mixture thickens and you see some oil separating around the edges.
- Cool and Blend the Sauce: Remove the pot from the heat and let the sauce mixture cool down for about 10-15 minutes. This is important to prevent steam buildup and ensure safety when blending. Carefully transfer the slightly cooled mixture to a high-speed blender. Add ½ to 1 cup of water or chicken broth, starting with ½ cup, to aid in blending. Blend until the sauce is incredibly smooth and creamy, without any discernible pieces of onion or cashew. You might need to add a little more liquid to achieve a smooth consistency.
- Strain for Silky Perfection: This step is what truly elevates Das Butter Chicken to restaurant quality. Place a fine-mesh sieve over a clean large pot or back into the cleaned original pot. Pour the blended sauce through the sieve, using the back of a spoon or a spatula to press down on the solids and extract as much smooth sauce as possible. Discard any fibrous residue left in the sieve. This meticulous step ensures the incredibly silky, velvety texture that is characteristic of an authentic Butter Chicken.
- Gentle Simmer: Bring the strained sauce to a very gentle simmer over low heat. It should be thick and glossy.
Bringing it All Together: The Grand Finale of “Das Butter Chicken”
This is where all your hard work converges, and the individual components transform into the glorious, comforting dish known as Das Butter Chicken. The final simmering allows the flavors to deepen and the chicken to absorb the rich essence of the sauce.
- Combine Chicken and Sauce: Gently add the previously seared chicken pieces and any accumulated pan juices to the simmering, strained butter chicken sauce. Stir gently to ensure all the chicken is coated.
- Add Kasoori Methi and Cream: Crush the Kasoori Methi (dried fenugreek leaves) between your palms and sprinkle it into the sauce. This spice imparts a unique, slightly bitter, and aromatic flavor that is absolutely essential to the authentic taste of Das Butter Chicken. Pour in the heavy cream and stir gently until fully incorporated. The cream not only adds richness and body but also gives the sauce its characteristic pale orange hue.
- Simmer and Infuse: Continue to simmer the Das Butter Chicken on low heat, uncovered, for another 10-15 minutes. Stir occasionally to prevent sticking. During this simmering period, the chicken will finish cooking through, becoming incredibly tender, and will fully absorb the magnificent flavors of the sauce. The sauce will also thicken slightly and intensify in flavor.
- Stir in the Finishing Butter: Just before serving, remove the pot from the heat and stir in the cold, cubed unsalted butter. Let it melt slowly into the sauce, stirring gently. This final addition of butter is paramount; it adds an unparalleled richness, a beautiful gloss, and that signature ‘buttery’ mouthfeel that makes Das Butter Chicken so irresistible.
- Taste and Adjust: Taste the sauce and adjust seasonings as needed. You might want a little more salt, sugar to balance the acidity, or a pinch more garam masala if you desire a deeper spice note. Remember, the goal is a harmonious balance of sweet, tangy, and savory flavors.
Serving Suggestions and Tips for Your Perfect “Das Butter Chicken”
Your journey to making Das Butter Chicken is almost complete! Here are some final touches and tips to ensure your meal is a resounding success, from presentation to future enjoyment.
- Garnish with Freshness: Before serving, generously garnish your Das Butter Chicken with fresh chopped coriander leaves. For an extra touch of elegance and a burst of fresh flavor, sprinkle some julienned ginger on top. A final swirl of heavy cream or a tiny dollop of butter can also be added for visual appeal and an extra layer of decadence.
- Perfect Pairings:
- Basmati Rice: Fluffy, aromatic basmati rice is the classic accompaniment, soaking up every drop of that rich sauce beautifully.
- Naan Bread: Warm, soft naan (plain, garlic, or butter naan) is perfect for scooping up the sauce. You can even use it to wipe your plate clean!
- Roti or Chapati: Lighter Indian flatbreads also make an excellent choice.
- Cooling Side Salads: A simple cucumber and onion salad or a raita (yogurt with cucumber and spices) can offer a refreshing contrast to the richness of the butter chicken.
- Spice Level Adjustments:
- For More Heat: If you prefer a spicier Das Butter Chicken, you can add more green chilies to the sauce base or include a pinch of cayenne pepper along with the Kashmiri chili powder. A small amount of red chili powder can also be added directly to the sauce during the final simmer.
- For Less Heat: Omit the green chilies entirely. Kashmiri red chili powder primarily adds color rather than intense heat, so it’s usually safe for those sensitive to spice, but you can reduce its quantity slightly if preferred.
- Make-Ahead Magic: The sauce for Das Butter Chicken can be made a day or two in advance. Prepare the sauce up to the point before adding the chicken, cream, and final butter. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce, then add the freshly cooked chicken, cream, and butter, and simmer as directed. The flavors often deepen beautifully overnight!
- Storage and Reheating: Leftover Das Butter Chicken stores wonderfully.
- Refrigeration: Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.
- Freezing: For longer storage, freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until heated through. If the sauce has thickened too much, you can add a splash of water or milk to reach your desired consistency. Avoid high heat, as it can cause the cream to separate.
- Chef’s Tip for Extra Richness: For an even more decadent version of Das Butter Chicken, if you have any leftover roasted chicken or Tandoori chicken, you can use that instead of pan-searing fresh marinated chicken. The smoky char of roasted chicken adds an incredible depth of flavor.
Enjoy the rich, creamy, and deeply satisfying flavors of your homemade Das Butter Chicken! It’s a dish that truly embodies comfort and luxury, perfect for any occasion.
Conclusion:
Well, friends, we’ve journeyed through the steps of creating something truly magical in your own kitchen. After all that effort (which, let’s be honest, wasn’t that much for such a spectacular reward!), you’re now poised to experience one of the culinary world’s most beloved dishes. This isn’t just another chicken curry; this is a revelation, a dish that consistently tops popularity polls for a reason. Its unparalleled creaminess, the delicate balance of aromatic spices, and the tender, succulent chicken all combine to create a symphony of flavors that truly sings on your palate. I genuinely believe that making Das Butter Chicken at home is an experience every food lover deserves to have. It’s more than just a meal; it’s a hug in a bowl, a comforting embrace that warms you from the inside out, perfect for any occasion, from a cozy weeknight dinner to a celebratory gathering with loved ones. The satisfaction of creating such a restaurant-quality dish from scratch is truly immense, a testament to the power of fresh ingredients and a well-crafted recipe.
What makes this particular recipe a definite must-try, you ask? Beyond the incredible taste, it’s the sense of accomplishment you’ll feel. There’s something profoundly satisfying about transforming simple, wholesome ingredients into a dish that tastes like it came straight from your favorite Indian restaurant. The aroma alone, as it wafts through your home during the cooking process, is enough to get anyone excited for dinner. The vibrant colors of the rich, tomato-based sauce, the velvety texture, and that signature, slightly sweet and tangy undertone – it’s all there, waiting for you to create. This recipe is meticulously designed to be accessible, demystifying the process of Indian cooking without compromising on authenticity or the profound depth of flavor. Trust me, once you taste your homemade version, you’ll find yourself reaching for this recipe again and again, forever changed by the delicious simplicity of its execution and the profound satisfaction it brings. It truly is a dish that speaks volumes about the joy of home cooking and the transformative power of beautiful spices, bringing a piece of Indian culinary heritage right to your dining table.
Now, let’s talk about enhancing your experience even further. While Das Butter Chicken is utterly divine on its own, it truly shines when paired with the right accompaniments. My absolute go-to is a generous serving of fluffy basmati rice, which soaks up every last drop of that incredible, luscious sauce. But don’t stop there! Warm, pillowy naan bread is an absolute essential for scooping, ensuring no precious drop of sauce goes to waste. If you’re feeling adventurous, try garlic naan or even some crispy roti. For a refreshing counterpoint, a simple cucumber and onion raita (yogurt dip) can cut through the richness beautifully, adding a cooling element that balances the dish. And don’t forget a sprinkle of fresh cilantro for that burst of color and herbaceous freshness right before serving. For a complete meal, consider adding a side of steamed green beans or sautéed spinach; their slight bitterness offers a lovely contrast to the creamy chicken. Imagine a spread: the vibrant orange of the butter chicken, the pristine white of the rice, the golden-brown of the naan, and the fresh green of the cilantro. Pure culinary bliss awaits you!
Feeling creative? This recipe is incredibly versatile and truly encourages experimentation! If you prefer a bit more heat, don’t hesitate to add an extra pinch of cayenne pepper or a finely chopped green chili to the sauce – just adjust to your personal spice tolerance. For those who enjoy a smoky flavor, you could even grill your marinated chicken pieces lightly before adding them to the sauce; a quick marination in yogurt and spices before grilling would elevate it even further, mimicking the tandoor-cooked style often found in restaurants. And for my vegetarian friends, don’t feel left out! This sauce base is absolutely fantastic with paneer (Indian cheese) cubes, firm tofu (pressed and cubed to remove excess water), or even hearty chickpeas. Just substitute the chicken with your preferred protein and adjust cooking times accordingly. You can also toss in some colorful bell peppers, tender peas, or crunchy cauliflower florets during the simmering stage for added texture, nutrition, and visual appeal. The possibilities are truly endless, allowing you to tailor this classic dish to your personal taste and dietary preferences. It’s a recipe that encourages experimentation, inviting you to make it uniquely yours and truly reflective of your culinary style.
So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into the delightful process of making this incredible dish. I promise you, the reward is well worth the journey. There’s nothing quite like the pride of serving a homemade meal that looks and tastes so professional, yet was created with love and care in your own kitchen. Once you’ve savored every bite, please, please, please come back and share your experience with me! I absolutely adore hearing about your kitchen adventures. Did you add a secret ingredient? Did you serve it with something unusual and delicious? What did your family and friends think? Tag me on social media or leave a comment below. Your stories, creative twists, and helpful tips are what make our cooking community so vibrant and inspiring. Let’s celebrate the joy of good food together, starting with your very own spectacular batch of Das Butter Chicken. Happy cooking, everyone!
People Also Ask (FAQs)
Is Butter Chicken supposed to be spicy?
Traditionally, Das Butter Chicken is known for its mild, rich, and creamy profile rather than intense heat. It gets its warmth from aromatic spices like garam masala, turmeric, and a touch of chili powder, but it’s generally not fiery. If you prefer more spice, you can absolutely customize it by adding extra cayenne pepper or a finely chopped green chili during the simmering stage. It’s all about personal preference, so feel free to adjust to your palate!
Can I make Butter Chicken ahead of time?
Absolutely! In fact, Das Butter Chicken often tastes even better the next day as the flavors have more time to meld and deepen. You can prepare the entire dish and store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, adding a splash of water or cream if it seems too thick. This makes it a fantastic meal prep option for busy weeknights, saving you time without sacrificing flavor.
What’s the best chicken to use for this recipe?
For the most tender and juicy results, I highly recommend using boneless, skinless chicken thighs. They stay incredibly moist and flavorful during cooking and absorb the rich sauce beautifully. Boneless, skinless chicken breasts can also be used, but be mindful not to overcook them, as they can dry out more easily. Cut your chosen chicken into 1-inch pieces for even cooking, ensuring every bite is perfect.
Can I make this recipe vegetarian?
Yes, you certainly can! The sauce base for Das Butter Chicken is incredibly versatile and pairs wonderfully with vegetarian alternatives. You can substitute the chicken with paneer (Indian cheese) cubes, firm tofu (pressed and cubed), or even hearty chickpeas. Simply add your chosen vegetarian protein during the last 10-15 minutes of simmering, allowing it to heat through and absorb all the delicious flavors. For extra veggies, consider adding bell peppers or cauliflower florets along with your protein.
How do I store and reheat leftover Butter Chicken?
Store any leftover Das Butter Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the desired portion to a saucepan and warm gently over low heat on the stovetop. You might want to add a tablespoon or two of water or cream to loosen the sauce if it has thickened too much in the fridge. Alternatively, you can microwave it in a microwave-safe dish, stirring halfway through, until heated thoroughly. It also freezes beautifully for up to 2-3 months in freezer-safe containers, making it perfect for long-term meal planning.
What’s the difference between Butter Chicken and Chicken Tikka Masala?
While often confused due to their similar appearance and creamy tomato-based sauces, there are distinct differences. Das Butter Chicken (or Murgh Makhani) originated in Delhi, India, and typically features chicken marinated in yogurt and spices, then cooked in a rich, mild, and slightly sweet tomato-cream sauce with butter. Chicken Tikka Masala, on the other hand, is believed to have originated in the UK, often using tandoor-cooked (or grilled) chicken tikka pieces in a spicier, more robustly flavored tomato and onion-based sauce, which might also include cream or yogurt but generally has a more pronounced savory and sometimes smoky profile compared to the sweeter, milder Butter Chicken. Both are delicious, but they offer subtly different flavor experiences.
Easy Das Butter Chicken: Velvety Tomato Butter Sauce
Das Butter Chicken, or Murgh Makhani, is a tender chicken dish simmered in a rich, creamy tomato gravy, delicately spiced with butter and cream. This recipe offers a symphony of flavors and textures, perfect for any occasion.
Ingredients
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600g boneless, skinless chicken breast, diced
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150g full-fat plain yogurt
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1 large yellow onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon grated ginger
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1 teaspoon turmeric powder
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1 teaspoon cumin powder
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2 teaspoons Garam Masala (divided)
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1 teaspoon sweet paprika powder
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1 teaspoon salt
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1 tablespoon lemon juice
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1 tablespoon oil
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2 tablespoons unsalted butter (for sauce base)
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1 teaspoon coriander powder
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1 can (400g / 14 oz) crushed tomatoes
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¼ cup (30g) unsalted raw cashew nuts, soaked
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1-2 teaspoons sugar
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½ to 1 cup water or chicken broth
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½ cup (120 ml) heavy cream
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1 teaspoon Kasoori Methi (dried fenugreek leaves)
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2 tablespoons cold unsalted butter (for finishing)
Instructions
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Step 1
In a bowl, combine chicken with yogurt, half of the minced garlic (1 clove), half of the grated ginger (½ tbsp), sweet paprika, ½ teaspoon turmeric, 1 teaspoon Garam Masala, ½ teaspoon salt, and lemon juice. Mix well and marinate in the refrigerator for at least 2 hours, or ideally overnight (12-24 hours). -
Step 2
Heat 1 tablespoon oil in a large pan over medium-high heat. Sear marinated chicken in batches until nicely browned and slightly charred on the edges. Remove chicken and set aside, reserving any pan juices. -
Step 3
In the same pan, melt 2 tablespoons unsalted butter over medium heat. Sauté the finely chopped onion for 8-10 minutes until translucent and lightly golden. Add the remaining minced garlic (1 clove) and grated ginger (½ tbsp), cook for 1-2 minutes until fragrant. -
Step 4
Reduce heat to low. Stir in coriander powder, cumin powder, the remaining ½ teaspoon turmeric, the remaining 1 teaspoon Garam Masala, and the remaining ½ teaspoon salt for 30-60 seconds. Pour in the crushed tomatoes, soaked cashew nuts (drained), sugar, and ½ to 1 cup water or chicken broth. Bring to a gentle simmer, then cover and cook for 15-20 minutes, stirring occasionally, until thickened. -
Step 5
Remove the pot from heat and let the sauce mixture cool slightly (10-15 minutes). Transfer to a high-speed blender and blend until incredibly smooth. For a truly velvety texture, strain the blended sauce through a fine-mesh sieve into a clean pot. -
Step 6
Bring the strained sauce to a very gentle simmer over low heat. Add the seared chicken pieces and any reserved pan juices. Crush Kasoori Methi between your palms and stir into the sauce. Pour in the heavy cream and stir gently. Simmer for 10-15 minutes, uncovered, allowing chicken to finish cooking and flavors to meld. Remove from heat and stir in 2 tablespoons cold, cubed unsalted butter until melted and incorporated. Taste and adjust seasonings as needed. -
Step 7
Garnish with fresh chopped coriander leaves and julienned ginger (optional). Serve your Easy Das Butter Chicken hot with fluffy Basmati rice, naan bread, or roti.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
