Butter Chicken Curry Indian (Printable version)
Delicately spiced chicken in creamy tomato-butter sauce, finished with fresh cilantro and best with basmati rice.
# List of ingredients:
→ Chicken Marinade
01 - 1.32 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain Greek yogurt
03 - 1 tablespoon lemon juice
04 - 1 1/2 teaspoons ground cumin
05 - 1 1/2 teaspoons ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 teaspoon turmeric
08 - 1 teaspoon chili powder
09 - 1 teaspoon salt
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
→ Sauce
12 - 2 tablespoons unsalted butter
13 - 1 tablespoon vegetable oil
14 - 1 large onion, finely chopped
15 - 3 cloves garlic, minced
16 - 1 tablespoon fresh ginger, grated
17 - 1 1/2 teaspoons ground cumin
18 - 1 1/2 teaspoons ground coriander
19 - 1 teaspoon chili powder
20 - 1/2 teaspoon smoked paprika
21 - 1 can (14 ounces) crushed tomatoes
22 - 1 teaspoon sugar
23 - 1 teaspoon salt, or to taste
24 - 1/2 cup heavy cream
25 - 2 tablespoons unsalted butter (to finish)
26 - Fresh cilantro, chopped, for garnish
# Directions:
01 - In a large bowl, combine chicken with plain Greek yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric, chili powder, salt, minced garlic, and grated ginger. Toss thoroughly, cover, and refrigerate for at least 1 hour, preferably overnight.
02 - Heat vegetable oil and unsalted butter in a large skillet over medium-high heat. Add marinated chicken pieces, shaking off excess marinade. Sauté until browned and just cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - Add chopped onion to the same skillet and sauté until golden and soft, about 5 minutes. Incorporate minced garlic and grated ginger, cooking for 1 minute until aromatic.
04 - Sprinkle in ground cumin, ground coriander, chili powder, and smoked paprika. Stir for 30 seconds, allowing spices to release their fragrance.
05 - Pour in crushed tomatoes, sugar, and salt. Simmer, uncovered, for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
06 - Lower heat and stir in heavy cream and additional unsalted butter. Return cooked chicken and its juices to the pan. Simmer gently for 8–10 minutes until chicken is tender and sauce achieves a creamy consistency.
07 - Taste and adjust the seasoning as needed. Garnish with chopped fresh cilantro before serving. Serve hot with steamed basmati rice or naan.
# Expert Advice:
01 -
- Ready in under an hour with most prep easily done ahead
- No hard-to-find spices required so it is perfect for your pantry
- Gluten-free and ideal for family or meal prep
- Tastes even better the next day to make leftovers irresistible
02 -
- High in protein and fiber for a satisfying meal
- Freezes beautifully for future fast dinners
- Adapts easily for lighter versions without losing flavor
03 -
- Toast the spices before adding tomatoes to truly unlock flavor
- Do not shortcut the marinating time for best results
- Finish with butter and cream only after tomato sauce thickens for that signature silkiness