Description
Butter Chicken is a rich and creamy Indian chicken curry made with tender marinated chicken thighs cooked in a spiced tomato and cream sauce. This recipe delivers authentic flavors using garam masala, turmeric, and other aromatic spices, creating a comforting and flavorful dish perfect for serving with rice or naan.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Cooking
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 can (15 oz) tomato sauce or purée
- 1 cup heavy cream
- 1 tablespoon sugar
- Chopped fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 1 hour or overnight to develop deep flavors.
- Cook the Onion and Spices: Heat the butter and oil together in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for about 6 to 8 minutes until it becomes soft and turns golden brown. Stir in the minced garlic, grated ginger, ground coriander, and paprika, cooking for an additional minute to release their aromas.
- Cook the Chicken: Add the marinated chicken along with the marinade to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is mostly cooked through but not fully done.
- Add Tomato Sauce and Simmer: Pour in the tomato sauce and sprinkle the sugar. Stir well and reduce the heat to low. Let the mixture simmer gently for 10 to 15 minutes to allow the flavors to meld and the chicken to cook completely.
- Finish with Cream: Stir in the heavy cream and cook for another 5 minutes on low heat, allowing the sauce to thicken and become rich and creamy.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh cilantro. Serve hot with steamed rice or warm naan bread.
Notes
- This dish can be made lighter by substituting half-and-half or coconut milk for the heavy cream without sacrificing flavor.
- Butter chicken freezes well and often tastes even better the next day after the flavors have melded.
- Ensure chicken thighs are cut into similar-sized pieces for even cooking.
- Adjust chili powder level to suit your preferred spice heat.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 160 mg
