Butter Chicken (Printable version)
Tender chicken in a rich, creamy tomato sauce with aromatic Indian spices. Ready in under an hour.
# List of ingredients:
→ Chicken & Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 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 - 1/2 teaspoon chili powder, adjust to taste
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt, or to taste
21 - 1/2 cup heavy cream
22 - 2 tablespoons unsalted butter, to finish
23 - Fresh cilantro, chopped for garnish
# Directions:
01 - Whisk together yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss thoroughly to coat. Let marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat 1 tablespoon butter and oil in a large skillet over medium-high heat until shimmering. Add marinated chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides and nearly cooked through. Transfer chicken to a plate and reserve.
03 - Reduce heat to medium. Add chopped onion to the same pan and sauté for 3-4 minutes until soft and translucent. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant but not browned.
04 - Pour in crushed tomatoes, then add cumin, paprika, garam masala, chili powder, sugar, and salt. Stir well to combine. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens noticeably and deepens to a rich red-orange color.
05 - Reduce heat to low. Gradually stir in heavy cream and remaining 2 tablespoons butter, stirring gently until butter melts completely and sauce becomes smooth and velvety. Avoid boiling at this stage to prevent cream separation.
06 - Return chicken and any accumulated juices to the pan. Simmer gently over low heat for 5-7 minutes, stirring occasionally, until chicken is cooked through and sauce clings to the pieces. Taste and adjust seasoning if needed.
07 - Remove from heat. Sprinkle generously with freshly chopped cilantro. Serve immediately while hot, accompanied by basmati rice and warm naan bread for soaking up the sauce.
# Expert Advice:
01 -
- The creamy tomato sauce tastes like it simmered all day but comes together in under an hour
- Its become my go-to comfort food that somehow feels fancy enough for dinner guests
02 -
- Temper the cream by warming it slightly before adding to the hot sauce to prevent curdling
- Letting the sauce simmer without the chicken first concentrates the tomato flavor
03 -
- Marinating the chicken overnight transforms the texture completely
- A pinch of kasuri methi dried fenugreek leaves adds authentic restaurant style flavor