Butter Chicken (Print View)
Tender chicken in a rich, creamy tomato sauce with aromatic Indian spices. Ready in 45 minutes.
# What You'll Need:
→ Chicken & Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 0.5 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 0.5 teaspoon chili powder
08 - 1 teaspoon salt
→ Sauce
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon neutral oil (sunflower or canola)
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground cumin
16 - 2 teaspoons paprika
17 - 1 teaspoon garam masala
18 - 0.5 teaspoon chili powder, adjust to taste
19 - 1 teaspoon sugar
20 - 0.5 teaspoon salt, or to taste
21 - 0.5 cup heavy cream
22 - 2 tablespoons unsalted butter, to finish
23 - Fresh cilantro, chopped for garnish
# Step-by-Step Directions:
01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt. Add chicken pieces, toss to coat thoroughly, and marinate for at least 15 minutes or up to 2 hours for deeper flavor development.
02 - Heat 1 tablespoon butter and neutral oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 5 to 7 minutes until browned and nearly cooked through. Remove chicken from pan and set aside, reserving any juices.
03 - In the same pan, add chopped onion and sauté for 3 to 4 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for 1 additional minute until fragrant.
04 - Stir in crushed tomatoes, cumin, paprika, garam masala, chili powder, sugar, and salt. Simmer for 10 minutes, stirring occasionally, until sauce thickens noticeably and deepens in color.
05 - Reduce heat to low setting. Stir in heavy cream and 2 tablespoons butter until completely melted and sauce achieves smooth, velvety consistency.
06 - Return chicken pieces along with any accumulated juices back to the pan. Simmer gently for 5 to 7 minutes until chicken is fully cooked through and flavors have melded together.
07 - Sprinkle generously with fresh chopped cilantro and serve immediately with basmati rice or warm naan bread.
# Expert Suggestions:
01 -
- The sauce balances creamy richness with just enough warmth to feel comforting without overwhelming your palate
- Marinating the yogurt tenderized chicken makes it impossibly juicy even after simmering in sauce
02 -
- Do not skip searing the chicken first as this creates depth of flavor you cannot achieve by simmering raw meat
- The sauce will taste slightly acidic before adding cream which is normal and necessary for balance
03 -
- Crush fenugreek leaves between your palms before adding to release their aromatic oils
- Use a mix of butter and oil for cooking to prevent the butter from burning at high heat