Description
This Creamy Indian Butter Chicken recipe features tender boneless chicken thighs marinated in yogurt and spices, cooked in a rich, buttery tomato cream sauce infused with garam masala and aromatic spices. It’s a flavorful, comforting main course perfect for an easy Indian dinner served with basmati rice or naan.
Ingredients
Scale
For the 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 turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons butter (for cooking chicken)
For the Sauce
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to enhance flavor.
- Cook the Chicken: Heat 2 tablespoons butter in a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess, and cook until browned and just cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
- Sauté Aromatics: In the same skillet, melt 3 tablespoons butter over medium heat. Add chopped onion and sauté until soft and golden, about 5 minutes. Stir in garlic, ginger, garam masala, paprika, cinnamon, and cayenne pepper (if using), cooking for 1–2 minutes until fragrant.
- Simmer the Sauce: Add tomato sauce to the skillet and simmer uncovered for 10 minutes, stirring occasionally to blend flavors and reduce slightly.
- Add Cream and Chicken: Reduce heat to low, stir in heavy cream and sugar. Return chicken pieces to the pan and simmer gently for another 10 minutes, allowing the sauce to thicken and flavors to meld. Taste and adjust seasoning with salt or additional spices as needed.
- Garnish and Serve: Sprinkle fresh chopped cilantro over the butter chicken and serve hot alongside basmati rice or naan bread for a complete meal.
Notes
- Chicken thighs provide the best flavor and tenderness, but chicken breast can be substituted if preferred.
- For a lighter variation, substitute heavy cream with coconut milk.
- This dish can be prepared ahead of time and reheats well, making it ideal for meal prep or entertaining.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
