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Indian pub butter chicken recipe
Andrea

Indian pub butter chicken recipe

This Indian desi Pub Butter Chicken recipe combines marinated chicken cooked to perfection in a rich, buttery tomato sauce. Infused with a medley of spices and cream, this dish offers the perfect balance of flavor and indulgence. Serve with naan or basmati rice for an unforgettable meal that captures the essence of Indian pub dining.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch pieces
  • 1.25 tsp salt, divided
  • 2 tsp garam masala, divided
  • 3 tbsp all-purpose flour
  • 2 tbsp unsalted butter, divided
  • 1 tbsp vegetable oil
  • 1 large yellow onion, finely chopped
  • 1.5 tbsp fresh ginger, finely minced
  • 4 cloves garlic, minced
  • 1 tsp ground coriander
  • 1.75 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 1 (8-oz) can tomato sauce
  • 1 cup heavy cream
  • 3/4 tsp sugar
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup water
  • 1/4 cup fresh cilantro, chopped (for garnish)

Method
 

  1. In a large bowl, sprinkle the chicken pieces with 3/4 tsp salt and 1 tsp garam masala. Toss to coat evenly. Add the flour and toss again, ensuring the chicken is well coated.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp butter and 1 tbsp vegetable oil. When the fat is hot and shimmering, add the chicken in a single layer. Cook without stirring for about 3 minutes, until lightly golden on the underside.
  3. Using tongs, turn the chicken pieces and cook for another 2-3 minutes, until just cooked through. Transfer the chicken to a plate and set aside.
  4. In the same skillet, melt the remaining 1 tbsp butter over medium heat. Add the onion and ginger, cooking for 3-4 minutes until softened, stirring frequently.
  5. Add the garlic, coriander, cumin, cayenne (if using), and the remaining 1 tsp garam masala. Stir and cook for 1 minute.
  6. Add the tomato sauce, heavy cream, sugar, black pepper, water, and the remaining 1/2 tsp salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 5 minutes until slightly thickened.
  7. Add the cooked chicken back to the skillet, including any accumulated juices. Simmer for an additional 5 minutes, stirring occasionally, until the chicken is heated through and the sauce has thickened to your liking.
  8. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!