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Butter Chicken

A rich and creamy Indian dish made with marinated chicken, perfect for weeknight dinners.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 kg Chicken thighs Substitute with chicken breast if preferred.
  • 1 cup Plain yogurt Greek yogurt works beautifully as well.
  • 1 tbsp Lemon juice Try using vinegar in a pinch.
  • 2 tbsp Garam masala Make your blend or buy a quality brand.
  • 1 tsp Turmeric For color and flavor.
  • 1 tsp Paprika For color and flavor.
  • 1 tsp Cumin Adjust to taste.
  • 1 tsp Salt Kosher salt is great.
For the Sauce
  • 2 tbsp Butter Olive oil is a suitable alternative.
  • 1 medium Onion Shallots may be used if a milder flavor is desired.
  • 2 cloves Garlic Essential aromatics.
  • 1 tbsp Ginger Using ginger paste is a time-saver.
  • 400 g Crushed tomatoes Use fresh if available.
  • 1 cup Heavy cream Half-and-half can work in a pinch.
  • 2 tbsp Fresh cilantro For garnish.

Method
 

Preparation
  1. In a bowl, combine the yogurt, lemon juice, garam masala, turmeric, paprika, cumin, and salt. Add the chicken chunks, mixing well to coat. Marinate for at least 1 hour (or overnight for best flavor).
Cooking
  1. In a large skillet, heat the butter over medium heat. Add the chopped onion and sauté until soft and golden brown.
  2. Stir in garlic and ginger, cooking for an additional minute.
  3. Add the marinated chicken along with the marinade to the skillet. Cook until the chicken is lightly browned.
  4. Stir in the crushed tomatoes and bring to a simmer. Reduce heat, cover, and let it cook for about 10-15 minutes until the chicken is cooked through.
  5. Stir in heavy cream and simmer for another 5 minutes. Adjust seasoning with salt as needed.
  6. Garnish with fresh cilantro before serving. Enjoy with rice or naan!

Notes

Allow the chicken to marinate longer for a richer taste. Serve over basmati rice or with warm naan for best experience.