Mild Butter Chicken: Creamy Non-Spicy Indian Classic

Name: Mild Butter Chicken: Creamy Non-Spicy Indian Classic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: India
Ingredients: Chicken : 500 grams; Plain yogurt : 100 grams; Garlic Cloves (Minced) : 1; Fresh ginger : 1/2 teaspoon; Paprika powder : 1 teaspoon; Turmeric : 1/2 teaspoon; Salt : 1/2 teaspoon; Unsalted butter : 2 tablespoons; Neutral oil : 1 tablespoon; Onion (Minced) : 1; Garlic Cloves (Minced) : 2; Paprika powder : 1 teaspoon; Turmeric : 1/2 teaspoon; Tomato pulp : 300 grams; Whipping cream 30% : 100 milliliters; Caster sugar : 1 teaspoon; Salt : To Taste; Homemade Skillet Naan Bread: Quick & Fluffy : 6; Basmati Rice : To Taste

Enjoy the comfort of mild butter chicken, a creamy take on the famous Indian dish made gentle for every palate. A yogurt tenderized chicken swims in a silky tomato-based sauce flavored with sweet paprika and turmeric, delivering depth without heat. Quick to prepare and crowd-pleasing, it’s the ideal entry point to Indian cuisine for family dinners or relaxed entertaining.

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Preparation 15 min
Rest 30 min
Baking 25 min
Servings 4
Level Débutant

Recipes > Main dishes > Mild Butter Chicken: Creamy Non-Spicy Indian Classic

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Preparation steps

Step 1
Mix all the marinade ingredients.
Add the chicken, coat well, cover, and let marinate for 30 minutes to 4 hours (or cook immediately if short on time).
Step 2
In a large skillet, heat 1 tablespoon of oil.
Sear the chicken until nicely browned, then set aside.
Step 3
In the same skillet, melt the butter.
Add the onion and cook over medium heat for 5 minutes.
Step 4
Add the garlic, paprika, and turmeric, and sauté for 1 minute.
Step 5
Pour in the tomato purée, season with salt, add sugar if needed, and simmer for 10 minutes.
Step 6
Stir in the cream and return the chicken to the pan.
Simmer for another 5 to 10 minutes over low heat.
Serve with naan bread and/or basmati rice.

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Mild Butter Chicken: Creamy Non-Spicy Indian Classic

Ingredients

For the marinade

Chicken Breast : 500 grams
Plain yogurt : 100 grams
Garlic Cloves (Minced) : 1
Fresh ginger : 1/2 teaspoon
Paprika powder : 1 teaspoon
Turmeric : 1/2 teaspoon
Salt : 1/2 teaspoon

For the sauce

Unsalted butter : 2 tablespoons
Neutral oil : 1 tablespoon
Onion (Minced) : 1
Garlic Cloves (Minced) : 2
Paprika powder : 1 teaspoon
Turmeric : 1/2 teaspoon
Crushed Tomatoes : 300 grams
Whipping cream 30% : 100 milliliters
Caster sugar : 1 teaspoon
Salt : To Taste

For the side

Naan Bread : 6
Basmati Rice : To Taste

Preparation steps

Mix all the marinade ingredients.
Add the chicken, coat well, cover, and let marinate for 30 minutes to 4 hours (or cook immediately if short on time).
In a large skillet, heat 1 tablespoon of oil.
Sear the chicken until nicely browned, then set aside.
In the same skillet, melt the butter.
Add the onion and cook over medium heat for 5 minutes.
Add the garlic, paprika, and turmeric, and sauté for 1 minute.
Pour in the tomato purée, season with salt, add sugar if needed, and simmer for 10 minutes.
Stir in the cream and return the chicken to the pan.
Simmer for another 5 to 10 minutes over low heat.
Serve with naan bread and/or basmati rice.