Butter Chicken (Printable)
Tender chicken pieces simmered in a rich, creamy tomato sauce with aromatic Indian spices. Ready in 45 minutes.
# What You'll Need:
→ Chicken & Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt
→ Sauce
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon neutral oil (sunflower or canola)
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground cumin
16 - 2 teaspoons paprika
17 - 1 teaspoon garam masala
18 - 1/2 teaspoon chili powder, adjust to taste
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt, or to taste
21 - 1/2 cup heavy cream
22 - 2 tablespoons unsalted butter, to finish
23 - Fresh cilantro, chopped for garnish
# Directions:
01 - Whisk together yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss to coat thoroughly. Marinate for 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat 1 tablespoon butter and oil in a large skillet over medium-high heat until shimmering. Add marinated chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides and nearly cooked through. Transfer chicken to a plate and reserve juices.
03 - In the same pan, add chopped onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for 1 minute more until fragrant but not browned.
04 - Pour in crushed tomatoes, then add cumin, paprika, garam masala, chili powder, sugar, and salt. Stir well to combine. Simmer uncovered for 10 minutes over medium heat, stirring occasionally, until sauce thickens noticeably and deepens to a rich red-orange color.
05 - Reduce heat to low. Gradually stir in heavy cream and 2 tablespoons butter, allowing each addition to melt completely before adding the next. Continue stirring until sauce becomes smooth and glossy with a velvety consistency.
06 - Return chicken pieces and any accumulated juices to the pan. Simmer gently over low heat for 5-7 minutes, stirring occasionally, until chicken is fully cooked and sauce coats the back of a spoon. Do not boil.
07 - Transfer to a serving dish and garnish generously with chopped fresh cilantro. Serve immediately while hot, accompanied by basmati rice or warm naan bread.
# Expert Advice:
01 -
- The sauce achieves that silky restaurant quality with just a few simple techniques anyone can master
- Marinating the chicken beforehand makes every bite impossibly tender and flavorful
- Its forgiving enough for weeknight cooking but impressive enough for dinner guests
02 -
- Letting the sauce simmer until it thickens properly is the difference between watery curry and the lush consistency you want
- Adding the cream at the very end prevents it from separating or becoming grainy
- The chicken will continue cooking in the sauce, so removing it while slightly underdone keeps it from drying out
03 -
- Crushing dried fenugreek leaves between your palms before sprinkling them in releases an incredible authentic flavor
- Letting the chicken come to room temperature before cooking helps it brown more evenly