Indian Butter Chicken (Printable Version)
Tender chicken in a creamy tomato-butter sauce finished with garam masala and cilantro; ideal with naan or basmati.
# What You Need:
→ For Marinating the Chicken
01 - 1.3 pounds boneless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 1 1/2 teaspoons garam masala
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
→ For the Butter Chicken Sauce
09 - 3 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil
11 - 1 large onion, finely chopped
12 - 4 cloves garlic, minced
13 - 2 teaspoons fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground coriander
16 - 1 teaspoon paprika
17 - 1 teaspoon sugar
18 - 1 teaspoon salt, or to taste
19 - 3/4 cup heavy cream
20 - 2 tablespoons chopped fresh cilantro, for garnish
# How To Make It:
01 - Combine chicken pieces, yogurt, lemon juice, garam masala, ground cumin, turmeric, chili powder, and salt in a large mixing bowl. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor infusion.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken, discarding excess marinade. Sear chicken for 4 to 5 minutes, turning to brown lightly on all sides without fully cooking. Remove chicken from skillet and set aside.
03 - In the same skillet, melt unsalted butter over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
04 - Add ground coriander and paprika, stirring continuously for 30 seconds to bloom the spices. Pour in crushed tomatoes, sugar, and salt. Simmer uncovered for 10 minutes, stirring occasionally until the sauce starts to thicken and flavors meld.
05 - Return the browned chicken and any accumulated juices to the skillet. Stir to coat with sauce, then cover and simmer for 12 to 15 minutes on low heat until the chicken is fully cooked and sauce thickens to desired consistency.
06 - Reduce heat to low. Stir in heavy cream and simmer for an additional 3 to 4 minutes. Taste and adjust salt if needed.
07 - Transfer butter chicken to a serving dish, garnish with chopped fresh cilantro and an extra drizzle of cream if desired. Serve hot with naan or basmati rice.
# Helpful Hints:
01 -
- If you secretly crave restaurant-style curry at home, this hits every creamy, spiced note you dream of.
- It became my go-to for impressing friends because it tastes way more complicated than it is.
02 -
- Don’t rush the marinating step: once I tried cutting it short and the chicken turned out disappointingly bland.
- Letting the sauce simmer uncovered gives it the right velvety thickness—covering too long makes it watery.
03 -
- Always wait until the very end to add cream for the smoothest, silkiest sauce.
- Rubbing spices directly onto chicken by hand gives much better flavor than just stirring it in.