Description
Indian Butter Chicken is a creamy, rich, and flavorful dish made with tender chicken pieces simmered in a spiced tomato-based sauce. Perfectly paired with naan or basmati rice, this restaurant-style recipe is a classic comfort food favorite.
Ingredients
Units
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For the chicken marinade:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup (120 g) plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder (or paprika for a milder heat)
- 1 teaspoon garam masala
- 1 teaspoon salt
For the butter chicken sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz / 400 g) tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1 cup (240 ml) heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons unsalted butter (for finishing)
- 1 tablespoon sugar (optional, to balance acidity)
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
Step 1: Marinate the chicken
- In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt.
- Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Step 2: Cook the chicken
- Heat a large skillet or grill pan over medium-high heat. Lightly grease with oil.
- Cook the marinated chicken pieces for 3-4 minutes per side until lightly browned but not fully cooked. Remove from heat and set aside.
Step 3: Make the sauce
- In the same skillet, melt the butter with the oil over medium heat. Add the onion and sauté until golden brown, about 5-7 minutes.
- Stir in the garlic and ginger and cook for 1-2 minutes until fragrant.
- Add the tomato puree, cumin, garam masala, chili powder, and cinnamon. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Step 4: Simmer the chicken
- Add the partially cooked chicken to the sauce and stir to coat.
- Stir in the cream and simmer on low heat for 10-15 minutes, or until the chicken is tender and fully cooked.
- Add the remaining butter and sugar (if using) to enhance the sauce’s richness and balance the flavors. Adjust salt to taste.
Step 5: Garnish and serve
- Garnish with chopped fresh cilantro.
- Serve hot with basmati rice, naan, or roti.
Notes
- Spice level: Adjust chili powder to control heat. Use Kashmiri chili powder for vibrant color with mild heat.
- Make-ahead: The sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Add the chicken and simmer before serving.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.