Indian Butter Chicken is a creamy, mildly spiced dish that's perfect for a cozy dinner. This recipe takes you step-by-step through making a delicious, restaurant-quality meal right at home.
The magic starts with chicken thighs, known for their juicy and tender quality. The plain yogurt in the marinade helps tenderize the chicken while infusing it with flavor. Lemon juice adds brightness and a touch of acidity that balances the richness of the dish. A mix of spices including ground coriander, cumin, turmeric, chili powder, and garam masala creates the signature Indian flavor profile. Garlic and ginger lend their warm, earthy notes to the dish. Butter is essential for that silky finish, while onion provides a savory base. The tomato puree gives body and tang to the sauce. Finally, heavy cream smooths everything out, creating a luscious sauce that coats every bite. A sprinkle of cilantro adds a fresh, herbal touch.
Indian Butter Chicken pairs beautifully with steamed basmati rice or warm naan bread to soak up the delicious sauce. For a complete meal, add a side of sautéed greens or a simple cucumber salad for a refreshing contrast.
Start by preparing your marinade. In a large bowl, combine yogurt, lemon juice, coriander, cumin, turmeric, chili powder, garam masala, garlic, and ginger. Mix well until the spices are fully integrated into the yogurt. Then, toss in the chicken thighs, ensuring each piece is thoroughly coated. Cover the bowl and let it chill in the fridge for at least two hours, giving the flavors time to meld. If you can, leave it overnight for even deeper flavor.
When you're ready to cook, melt butter in a large skillet over medium heat. Once it's melted, add the onion. Sauté until the onion is translucent and soft, which should take about five minutes. This step builds the base of your sauce, so take your time to get it right.
Next, add the marinated chicken to the skillet. Spread the pieces out so they don't overlap too much. Cook for about ten minutes until the chicken is browned on the outside. This browning adds a depth of flavor you don't want to miss.
Stir in the tomato puree, bringing everything to a simmer. Allow this to cook for about twenty minutes. This is where the chicken finishes cooking and the flavors intensify. Stir occasionally to prevent sticking.
Finally, reduce the heat to low and stir in the heavy cream. Let it warm through for about five minutes. The cream will transform your sauce into a velvety masterpiece. Taste and add salt as needed. Garnish with fresh cilantro just before serving for that pop of color and freshness.
Share