Butter chicken is a famous North Indian dish that has become popular worldwide. The creamy, tomato-based sauce is what really makes this dish stand out But what exactly goes into an authentic butter chicken sauce? Here’s a complete breakdown of the main ingredients and how they come together to create that iconic flavor
Butter and Cream
As the name implies, butter is a key component of butter chicken sauce. First, chicken pieces are marinated in yogurt and spices. Then they’re cooked until tender and added to a pureed tomato gravy At this stage, cubes of butter and creamy dairy are stirred in
Common additions include:
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Butter – Provides a rich, silky texture and nutty flavor. Ghee is sometimes used for its aromatic quality.
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Heavy cream – Adds body and a luscious richness. Evaporated milk can also be used.
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Cashew cream – Blended raw cashews lend a creamy texture without dairy.
The butter and cream balance out the acidity of the tomatoes. They also round out the sauce with a luxurious velvety feel.
Tomato Puree
Tomatoes are the backbone of butter chicken sauce. The tomato taste is the base, and the creamy dairy takes it to the next level.
Canned tomato puree or crushed tomatoes are commonly used. They provide an intense, concentrated tomato taste.
Before the tomatoes are added, the onions and garlic are cooked until they turn brown but not burn. This develops their natural sugars and prevents a raw flavor.
Spices like cumin, coriander, cinnamon, and bay leaf infuse the tomato puree as it simmers. The sauce cooks down until glossy and rich.
Spice Blend
Butter chicken gets its signature flavor from a special blend of aromatic spices. Here are some standouts:
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Garlic – Provides an essential punch of raw garlic flavor.
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Ginger – Adds a subtle spicy undertone and clean finishing note.
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Coriander – Earthy and lemony aroma pairs well with the dairy.
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Cumin – Warm and nutty spice that complements the tomatoes.
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Garam masala – Warming blend that typically contains cinnamon, cloves, cardamom.
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Kashmiri chili – Imparts a rich red color without too much heat.
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Turmeric – Earthy with a mild bitterness that balances the rich sauce.
Finishings and Garnishes
A few final touches take butter chicken sauce over the top:
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Fenugreek – Adds a slight maple-like sweetness.
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Kasoori methi – Dried fenugreek leaves provide a faint herbal flavor.
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Cilantro – Fresh herb that brightens up the rich sauce.
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Cream – Extra drizzle of cream or butter for added richness.
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Spring onions – Scallions lend color, crunch and subtle oniony flavor.
So in short, butter chicken sauce is all about balancing the creamy dairy with bright tomato puree and complex aromatic spices. The ingredients work together to create a luxuriously rich, savory and mildly spicy flavor profile. It’s no wonder it’s so addictively delicious!
What To Serve With Creamy Tuscan Chicken
I love this dish served with bread, but you can also serve it over rice or pasta, or with creamy mashed potatoes. I strongly suggest that you serve this with something to soak up all that delicious Tuscan sauce—let’s be honest, it’s the real star of the show.
Feel free to store any leftovers in an airtight container in the fridge for up to 4 days. Make the Tuscan sauce ahead of time and freeze it for up to three months before you use it. Advertisement – Continue Reading Below.
- 1 Tbsp. extra-virgin olive oil
- 4 boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 tsp. dried oregano
- 3 Tbsp. butter
- 3 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan
- Lemon wedges, for serving
- Step 1 In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. If you stick an instant-read thermometer into the thickest part of the breast and read 165°, the chicken is done. This should take 8 minutes per side. Remove from skillet and set aside. Step 2: Melt the butter in the same pan over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Add the spinach and cook until it starts to wilt. Cook until the tomatoes start to burst. 3: Add heavy cream and parmesan cheese, then bring the whole thing to a simmer. Lower the heat and let the sauce simmer for about three minutes, or until it has thinned out a bit. Add the chicken back to the pan and cook for 5 to 7 minutes, until it’s fully heated through. Step 4 Serve with lemon wedges.
How To Make Creamy Tuscan Chicken
- There are no bones or skin on these chicken breasts. For this recipe, I use them, but you can use chicken thighs instead if you’d like. It’s better to use chicken breasts in this recipe because they are leaner and thicker than chicken thighs. If you don’t want chicken, try our Tuscan salmon or shrimp instead.
- Oregano: The earthy, aromatic flavor of oregano helps to round out the flavors of a dish and adds a nice bitterness.
- Butter: There is a reason everyone loves butter. This is how I use it to give the sauce an extra layer of creaminess. To get rid of some of the brown bits stuck on the pan from the chicken, this will help. These bits are great because they hold so much flavor.
- Garlic: Strong-smelling, warm, and a little spicy, garlic makes any dish taste better and is a traditional Tuscan ingredient.
- Tomatoes with cherry In either case, it’s important to use bright, fresh vegetables to get a real Tuscan taste.
- Heavy Cream: Heavy cream is what gives this simple sauce its rich, silky base for your chicken.
- Parmesan: This recipe calls for two types of Parmesan. The rich and nutty Parmesan adds flavor and texture to the sauce. It fills in the gaps between the chicken pieces and helps the sauce stick to them.
- For the Lemon Wedges, add some acidity that balances out the dish really well. If you don’t like lemon, feel free to leave it out!
I start this recipe off by heating olive oil in a skillet over medium heat, until the oil looks slick and begins to glide across the face of the pan. When the oil is hot, I add the chicken breasts, making sure there is enough space between them so that all four can fit at once. I then season them with oregano, salt, and pepper. We can season the chicken beforehand, but seasoning in the skillet allows for any extra seasoning that doesn’t immediately stick to be mixed back into the chicken and sauce. Cook the chicken for about 8 minutes on each side. Your chicken is done when it has a golden crust on both sides and is no longer pink inside. Remove the chicken from the skillet and set aside, covered, until ready to reintroduce.
Next, I add my butter to the same skillet and stir it as it melts, making sure to scrape any stuck-on chicken and seasoning bits back into the mix. Then I stir in my garlic and cook it until fragrant, about 1 minute.
Then, I add in my cherry tomatoes and season with salt and pepper. Cook the tomatoes until the skin begins to burst, then add in the spinach and cook until it begins to wilt.
Once the spinach wilts, I add in the heavy cream and parmesan and stir the mixture to combine, until it reaches a simmer.
Then I reduce the heat to low and allow the sauce to continue to simmer until it is slightly reduced and thickened. This should take about 3 minutes.
When the sauce has reached our desired consistency, return the cooked chicken to the skillet and allow it to cook in the sauce until heated through completely, about another 5 to 7 minutes.
Plate, serve with lemon wedges, and enjoy the fruits of your labor.
Full list of ingredients and directions can be found in the recipe below.
The BEST butter chicken in 20 MINUTES #Shorts
FAQ
What is butter chicken sauce made of?
Butter chicken sauce is a rich, creamy, and flavorful tomato-based sauce, typically featuring a blend of butter, spices, and aromatics.
What are the ingredients of butter sauce?
A classic butter sauce, like Beurre Blanc, typically contains butter, water, and a thickening agent like flour or cornstarch. Some recipes may also include shallots, lemon juice, herbs, or wine.
What are the ingredients for making butter chicken?
For the gravy:Onion, grated-2 medium (140- 150 gms)Tomato purée- 6 tbsp. Fresh cream- 7-8 tbsp (80-100 ml)Garam Masala powder-1/4 tsp. Kasuri Methi, roasted and crushed-1 tsp. Butter- 8 tbsp (75 gms butter) + 1 tbsp oil.
What is normally in butter chicken?
Butter chicken is a type of curry made from chicken cooked in a spiced tomato and butter (makhan)-based gravy. The gravy is typically known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. The dish originates in Delhi, India.