Description
A rich, creamy, and flavorful Indian butter chicken recipe that’s easy to make at home. Perfect for a comforting weeknight dinner served with rice or naan.
Ingredients
Units
Scale
- 1.5 lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp chili powder
- 1/2 tsp salt
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 cup tomato purée
- 1/2 cup heavy cream
- 1 tbsp sugar
- 1/2 cup water
- Fresh cilantro, for garnish
Instructions
- In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt.
- Add chicken pieces to the marinade and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.
- In a large pan, heat butter and oil over medium heat. Add chopped onions and sauté until golden brown.
- Add marinated chicken and cook until no longer pink, about 8-10 minutes.
- Pour in tomato purée, sugar, and water. Stir well and let it simmer for 10 minutes.
- Stir in heavy cream and cook for another 5-7 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Marinating the chicken overnight enhances the flavor.
- Use tomato purée, not tomato sauce, for a richer taste.
- Adjust chili powder according to heat preference.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg