Description
This Homemade Butter Chicken recipe offers a rich and creamy Indian classic with tender chicken thighs marinated in a blend of yogurt and spices, cooked with butter, onions, and tomato puree, then finished with heavy cream for a luscious sauce. Perfect for a comforting meal that brings delightful flavors and textures to your table.
Ingredients
Scale
Marinade
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Cooking Ingredients
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 1/2 cups tomato puree
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the chicken later in the recipe.
- Prepare Marinade: In a large bowl, combine the plain yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, coriander, minced ginger, and minced garlic to form a flavorful marinade.
- Marinate Chicken: Add the chicken pieces into the marinade bowl and toss well until all pieces are evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to infuse.
- Sauté Onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, which takes about 5 minutes.
- Cook Chicken: Add the marinated chicken mixture (including marinade) to the skillet and cook until the chicken turns no longer pink, about 5-7 minutes, stirring occasionally for even cooking.
- Add Tomato Puree and Simmer: Stir in the tomato puree into the skillet and let the mixture simmer gently for 10 minutes, allowing the sauce to thicken and the flavors to blend.
- Bake Chicken: Transfer the chicken and sauce mixture to an oven-safe dish. Bake in the preheated oven at 375°F (190°C) for 20 minutes to finish cooking and meld flavors deeply.
- Prepare Cream Sauce: In the same skillet used previously, melt the remaining 2 tablespoons of butter over medium heat. Pour in the heavy cream and stir to combine, creating a rich, creamy sauce base.
- Season Sauce: Add salt and pepper to taste to the cream sauce, adjusting the seasoning according to your preference.
- Combine and Garnish: Pour the creamy sauce over the baked chicken in the dish and stir thoroughly to coat all pieces well. Garnish with freshly chopped cilantro for a fresh touch and vibrant color.
Notes
- Marinating the chicken for longer than 1 hour (up to overnight) will intensify the flavor and tenderize the meat further.
- Use heavy cream for the richest texture, but you can substitute with coconut cream for a dairy-free version.
- Adjust chili powder to control the spice level according to your taste.
- Serve with steamed basmati rice or warm naan bread to complete the authentic meal experience.
- Make sure the chicken is cooked through before baking; the oven step helps meld flavors and finish cooking gently.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
