Creamy Butter Chicken with Preeti’s Spice Blend
This easy Butter Chicken recipe features tender, bite-sized chicken in a rich, creamy tomato sauce. Made with Preeti’s All-Purpose Indian Kitchen Masala, it delivers authentic Indian flavors without the hassle of measuring multiple spices. Mild, delicious, and perfect for a family dinner!
Equipment
- Set of Measuring Spoons
- One Set of measuring cups
- Cutting Boards and Knives
- Wide Pan
Ingredients
For the chicken:
- 2 lbs boneless chicken thighs cut into bite-sized pieces
- ½ cup plain yogurt
- 1.5 tbsp Preeti’s All-Purpose Indian Kitchen Masala
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tbsp oil
For the sauce:
- 3 tbsp butter
- 3 tbsp oil
- 1 medium onion finely chopped
- 1 tbsp ginger-garlic paste
- 1½ cups tomato purée
- 1.5 tbsp Preeti’s All-Purpose Indian Kitchen Masala
- ½ cup heavy cream
- 1 tsp sugar
- Salt to taste
- ½ cup water as needed
- 1 tsp crushed kasuri methi optional
Instructions
- In a large bowl, mix the chicken with yogurt, 1.5 tablespoons of Preeti’s Masala, lemon juice, salt, and oil. Let it marinate for at least 30 minutes.
- Heat a large skillet over high heat. Add 2 tbsp oil. Add the marinated chicken and cook for 5–7 minutes, turning occasionally, until lightly browned. Set aside.
- In the same pan, melt the butter with 1 tablespoon of oil.
- Add the chopped onion and cook until soft and golden. Add ginger-garlic paste and cook for another minute.
- Add tomato purée and the remaining 1.5 tablespoons of Preeti’s Masala.
- Cook for 7–10 minutes, stirring occasionally, until the sauce thickens and the tomatoes lose their raw taste.
- Reduce the heat. Stir in the heavy cream, sugar, and salt. Add a little water if the sauce is too thick.
- Return the chicken to the sauce. Simmer gently for 5–8 minutes, or until the chicken reaches is tender and well cooked.
- Sprinkle crushed kasuri methi if using.