Butter Chicken

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
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Butter Chicken, a beloved dish from Indian cuisine, is known for its creamy, spiced sauce and tender chicken. This recipe simplifies the process without sacrificing flavor, making it accessible and satisfying for any home cook.

Ingredients for Butter Chicken

Boneless chicken thighs provide a juicy, tender meat base that absorbs the marinade beautifully. Plain yogurt acts as a tenderizing agent while adding a tangy flavor. Lemon juice gives brightness and depth. Spices like garam masala, ground cumin, and ground coriander create the signature aromatic profile.

Butter is essential for richness and a slightly nutty flavor. A large onion adds sweetness and depth, while garlic and ginger bring warmth. Turmeric powder and chili powder provide color and heat. The tomato puree forms the base of the sauce, and heavy cream makes it luxuriously smooth. Don't forget to salt to taste and finish with fresh cilantro for a refreshing garnish.

Tips & Tricks

  • For a smokier flavor, consider grilling the chicken before adding it to the sauce.
  • Use full-fat yogurt for a richer marinade that clings better to the chicken.
  • If the sauce is too thick, thin it out with a splash of chicken broth or water.

Serving Suggestions

This butter chicken is wonderful served over steamed basmati rice or with warm naan bread to soak up the delicious sauce. Pair it with a fresh cucumber salad or a side of roasted vegetables for a complete meal.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but thighs tend to be juicier and more forgiving in this recipe. If using breasts, be careful not to overcook them.
Is there a dairy-free option?
You can substitute coconut milk for the heavy cream and use a dairy-free yogurt alternative.
How spicy is this dish?
The level of heat is moderate, but you can adjust the chili powder to suit your taste.

Butter Chicken Recipe Walkthrough

First, let's tackle the marinade. In a large bowl, mix together the yogurt, lemon juice, garam masala, cumin, and coriander. Add the chicken thighs, ensuring they're well coated. Cover and let them marinate in the fridge for at least 2 hours. If you can, leave them overnight for even deeper flavor.

When you're ready to cook, melt the butter in a large pan over medium heat. Add the chopped onion and sauté until it turns a lovely golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for just a minute until they're fragrant but not burnt.

Now, sprinkle in the turmeric and chili powder, stirring to combine. Add the tomato puree and let it simmer for about 10 minutes, stirring occasionally to prevent sticking. This helps the flavors meld and the sauce thicken slightly.

Add the marinated chicken to the pan, cooking until it's no longer pink inside. This should take about 10-15 minutes. Then, reduce the heat and stir in the heavy cream, letting everything simmer together for an additional 15 minutes. Don't rush this step — it allows the sauce to become rich and creamy.

Finally, season with salt to your liking. Serve with a sprinkle of fresh cilantro on top.

Why You'll Love This Recipe

  • Rich, creamy sauce that perfectly balances savory and spicy notes.
  • Simple, straightforward steps that don't require culinary expertise.
  • Uses easily accessible ingredients found in most grocery stores.
  • Perfect for meal prep or a cozy family dinner.

Ingredients

1.5 lbs boneless chicken thighs
1 cup plain yogurt
2 tbsp lemon juice
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
2 tbsp butter
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp ginger, grated
1 tsp turmeric powder
1 tsp chili powder
1 cup tomato puree
1 cup heavy cream
Salt to taste
Fresh cilantro for garnish

Step-by-step Instructions

1. In a bowl, combine the yogurt, lemon juice, garam masala, cumin, and coriander.
2. Add the chicken thighs, coating them well, and marinate for at least 2 hours or overnight.
3. In a large pan, melt the butter over medium heat. Add the onion and sauté until golden brown.
4. Stir in the garlic and ginger, cooking until fragrant.
5. Add the turmeric and chili powder, mixing well.
6. Pour in the tomato puree and simmer for 10 minutes, stirring occasionally.
7. Add the marinated chicken, cooking until it is no longer pink inside.
8. Reduce the heat, stir in the heavy cream and simmer for an additional 15 minutes.
9. Season with salt and garnish with fresh cilantro before serving.

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