Description
Indian Butter Chicken is a rich and creamy curry featuring tender chicken thighs marinated in a blend of yogurt and spices, then simmered in a luscious tomato and cream sauce. This classic North Indian dish is perfect served over basmati rice or with warm naan bread, offering a comforting, flavorful meal that’s beloved worldwide.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
Curry
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 (15-ounce) can tomato sauce
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine plain yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric, paprika, and salt. Add the chicken pieces and toss thoroughly to coat evenly. Cover the bowl and refrigerate for at least 1 hour or up to overnight to develop the flavors.
- Brown the Chicken: Heat the vegetable oil or ghee in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium and add the finely chopped onion to the same pan. Cook for 4–5 minutes until the onion softens. Then add minced garlic and freshly grated ginger, cooking for another 1 minute until fragrant.
- Prepare the Sauce: Stir in the tomato sauce and allow the mixture to simmer gently for 10 minutes to deepen its flavors.
- Finish Cooking: Return the browned chicken pieces to the pan. Add the heavy cream and unsalted butter, stirring well to combine. Simmer the curry for 10–15 minutes, until the chicken is fully cooked and the sauce is thick and creamy.
- Serve and Garnish: Serve the butter chicken hot over freshly cooked basmati rice or alongside warm naan bread. Garnish with chopped fresh cilantro for added color and flavor.
Notes
- Using chicken thighs provides a juicier and more tender texture, but you can use chicken breasts if preferred.
- For a smoother sauce texture, blend the tomato and onion mixture before returning the chicken to the pan.
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat further.
- Adjust cream and butter quantities to make the dish lighter or richer according to preference.
