Description
This classic Homemade Butter Chicken recipe features tender, marinated chicken thighs cooked in a rich, creamy tomato-based sauce infused with warm spices. Perfectly balanced with a hint of lemon and garam masala, this comforting dish is baked to perfection and garnished with fresh cilantro for an authentic Indian flavor experience.
Ingredients
Scale
Marinade
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Sauce and Cooking
- 4 tablespoons butter, divided
- 1 onion, finely chopped
- 1 1/2 cups tomato puree
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready to bake the chicken after initial cooking on the stove.
- Prepare Marinade: In a large bowl, combine plain yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, ground coriander, minced ginger, and minced garlic to build a fragrant and flavorful base for the chicken.
- Marinate Chicken: Add the chicken pieces to the marinade and toss well to coat. Cover and refrigerate for at least one hour to allow the flavors to penetrate the meat fully.
- Sauté Onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes, to develop the base flavor for the sauce.
- Add Marinated Chicken: Stir in the marinated chicken with its marinade and cook over medium heat until the chicken loses its pink color, approximately 5 to 7 minutes.
- Simmer with Tomato Puree: Pour in the 1 1/2 cups tomato puree and let the mixture simmer for 10 minutes, allowing the sauce to thicken and deepen in flavor.
- Bake Chicken Mixture: Transfer the chicken and sauce into an oven-safe dish and bake in the preheated oven for 20 minutes to finish cooking and meld flavors further.
- Prepare Cream Sauce: While the chicken bakes, melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the heavy cream and stir until combined and heated through.
- Season Sauce: Add salt and pepper to taste, adjusting the seasoning as needed for a balanced creamy sauce.
- Combine Sauce and Chicken: Remove the chicken from the oven, pour the creamy butter sauce over it, and stir gently to combine everything evenly.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the top for a fresh, vibrant finish. Serve hot and enjoy your rich, homemade butter chicken!
Notes
- Marinating the chicken overnight enhances the flavor and tenderness even more.
- Adjust chili powder to your preferred spice level for milder or hotter butter chicken.
- Using boneless, skinless chicken thighs ensures juiciness and better flavor absorption.
- Serve with basmati rice or naan bread for an authentic Indian meal experience.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
