Description
This Seriously Good Butter Chicken recipe delivers a rich, creamy, and mildly spiced Indian classic that’s perfect for an indulgent weeknight dinner or special occasion. Tender chicken pieces are marinated in yogurt and spices, then simmered in a luscious tomato and butter sauce infused with aromatic spices and finished with cream for a velvety texture. Serve with basmati rice or naan for a comforting and flavorful meal.
Ingredients
For the Marinade
- 500g boneless chicken thighs, cut into bite-sized pieces
- 150g plain Greek yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp ginger garlic paste
- Salt to taste
For the Butter Chicken Sauce
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 tsp ginger garlic paste
- 400g canned crushed tomatoes
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp ground cinnamon
- 150 ml heavy cream
- 2 tsp sugar
- Salt to taste
- Fresh cilantro (coriander) leaves, chopped, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, turmeric, chili powder, cumin, coriander, ginger garlic paste, and salt. Mix well to coat all the pieces. Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to penetrate.
- Cook the Chicken: Heat a non-stick pan over medium heat and lightly oil it. Add the marinated chicken pieces and cook until they are about 75% cooked through and slightly browned, approximately 6-8 minutes. Remove the chicken from the pan and set aside.
- Prepare the Sauce: In the same pan, melt the butter over medium heat. Add finely chopped onions and sauté until golden brown, about 6-7 minutes. Stir in ginger garlic paste and cook for another 1-2 minutes until fragrant.
- Add Spices and Tomatoes: Add ground cumin, garam masala, chili powder, and cinnamon to the pan. Stir well and cook the spices for about 1 minute. Pour in the crushed tomatoes and bring the mixture to a simmer. Cook for 10-12 minutes until the sauce thickens and the oil separates slightly.
- Combine Chicken and Sauce: Return the partially cooked chicken pieces to the pan. Stir to coat the chicken evenly with the sauce. Cover and simmer on low heat for 10-12 minutes until the chicken is fully cooked and tender.
- Finish with Cream and Butter: Stir in heavy cream and sugar, mixing gently to combine. Cook for an additional 3-5 minutes on low heat to allow the flavors to meld. Adjust salt to taste.
- Garnish and Serve: Remove from heat and garnish with fresh chopped cilantro. Serve hot with steamed basmati rice or warm naan bread for a complete meal.
Notes
- Marinate the chicken overnight for deeper flavor and tenderness.
- You can substitute chicken thighs with boneless chicken breasts but thighs yield more tender and juicy results.
- Adjust chili powder according to your spice preference.
- Use full-fat cream for the best rich and creamy texture.
- Butter chicken tastes even better the next day as flavors intensify.
