Butter Chicken
Butter Chicken is a rich and creamy Indian-inspired dish made with tender pieces of marinated chicken simmered in a velvety tomato-butter sauce infused with warm spices. This comforting, restaurant-quality meal is perfect for special occasions or cozy family dinners.
Ingredients
For the Chicken Marinade:
- 1½ lbs boneless chicken thighs or breasts cut into cubes
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon paprika or Kashmiri chili powder
- ½ teaspoon turmeric
- ½ teaspoon salt
For the Sauce:
- 3 tablespoons butter
- 1 tablespoon oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 can 15 oz crushed tomatoes or tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon chili powder optional, for heat
- ¾ cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, mix all marinade ingredients. Add chicken and coat well. Marinate for at least 30 minutes (or up to overnight).
- Heat oil in a large skillet or pan over medium-high heat. Cook marinated chicken until lightly browned and nearly cooked through. Remove and set aside.
- In the same pan, melt butter. Add onion and cook until soft and golden.
- Stir in garlic and ginger; cook for 1 minute.
- Add tomatoes, cumin, coriander, garam masala, and chili powder. Simmer for 10–15 minutes until thick and rich.
- Stir in cream and return chicken to the pan. Simmer for 5–7 minutes until chicken is fully cooked and sauce is velvety.
- Garnish with fresh cilantro and serve hot.
Notes
tes
- Best chicken cut: Thighs stay extra juicy and tender.
- Extra smooth sauce: Blend sauce before adding cream.
- Spice control: Adjust chili powder to taste.
- Serving ideas: Serve with naan, basmati rice, or jeera rice.
- Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months