Description
This creamy Indian Butter Chicken recipe features tender marinated chicken thighs cooked in a rich, spiced tomato and cream sauce. Enhanced with traditional Indian spices like garam masala, cumin, and turmeric, this dish delivers authentic flavors perfect for serving with naan or basmati rice.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
Cooking
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine plain yogurt, lemon juice, garam masala, ground cumin, turmeric, paprika, and salt. Add the chicken thigh chunks and toss well to coat them evenly. Cover the bowl and refrigerate to marinate for at least 30 minutes, although marinating overnight will enhance the flavors.
- Sauté Onions: Heat butter and vegetable oil together in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and golden brown, about 5 to 7 minutes, stirring occasionally to prevent burning.
- Add Garlic and Ginger: Stir in the minced garlic and fresh ginger and cook for an additional minute until they become fragrant, ensuring the spices’ aromatic oils are released.
- Cook the Chicken: Add the marinated chicken pieces to the skillet and cook until browned on all sides. The chicken does not need to be fully cooked at this stage, just seared to lock in flavor.
- Add Tomato Sauce and Simmer: Pour in the tomato sauce and sprinkle the sugar over the mixture. Stir to combine and simmer uncovered for about 15 minutes, stirring occasionally, allowing the chicken to cook through and the sauce to thicken.
- Finish with Cream: Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 5 to 7 minutes until it is creamy and the chicken is fully cooked. Adjust seasoning if needed.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve hot alongside naan bread or fluffy basmati rice for a complete meal.
Notes
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat for the best texture.
- Use boneless, skinless chicken thighs for juicier, more flavorful results compared to chicken breasts.
- Adjust the level of spices according to your heat preference by adding chili powder or fresh chilies.
- Heavy cream can be substituted with coconut cream to make the dish dairy-free, though flavor will vary.
- Leftover butter chicken tastes great the next day and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
