Description
This Creamy Indian Butter Chicken recipe features tender pieces of chicken marinated in a blend of spices and yogurt, then cooked in a rich, buttery tomato sauce finished with heavy cream. It’s a comforting, classic Indian main course that pairs perfectly with basmati rice or naan bread.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Sauce & Cooking
- 2 tablespoons butter, divided
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 (15 oz) can tomato sauce or purée
- 1 teaspoon sugar
- 1/2 cup heavy cream
- 1/4 cup water, as needed to adjust consistency
- Chopped fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with Greek yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Sear the Chicken: Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and sear until browned on all sides, but not fully cooked through. Remove the chicken and set aside.
- Sauté Onions, Garlic, and Ginger: In the same pan, add the remaining 1 tablespoon butter. Add finely chopped onions and cook for 5–6 minutes until they become soft and golden. Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Simmer the Tomato Sauce: Pour in the tomato sauce and add sugar. Stir well and let it simmer for 10 minutes to slightly thicken the sauce.
- Cook the Chicken in Sauce: Return the seared chicken to the pan and stir to coat with the sauce. Cover and simmer for 10–15 minutes until chicken is cooked through and tender.
- Add Cream and Finish: Stir in the heavy cream and cook for an additional 2–3 minutes until the sauce is creamy and heated through. Adjust salt to taste and add water if you want a thinner consistency.
- Garnish and Serve: Sprinkle chopped fresh cilantro on top and serve hot over basmati rice or with warm naan bread.
Notes
- For extra richness, add a small knob of butter before serving.
- Can be made dairy-free by substituting heavy cream with coconut cream.
- Leftovers taste even better the next day as the flavors deepen.
