Description
This Creamy Indian Butter Chicken recipe features tender, marinated chicken thighs simmered in a rich, flavorful tomato and cream sauce infused with aromatic Indian spices. Perfectly balanced and irresistibly creamy, it’s a classic Indian main course that pairs beautifully with basmati rice or naan bread.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon salt
For the Sauce
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (15-ounce) can tomato sauce or purée
- 1 cup heavy cream or coconut cream
- 1 tablespoon sugar (optional)
- Chopped fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, and salt. Add the chicken pieces and toss thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight to deepen the flavors.
- Cook the Chicken: Heat 1 tablespoon of butter and the vegetable oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook for 5 to 7 minutes until the pieces are lightly browned on all sides but not fully cooked through. Remove the chicken from the pan and set aside.
- Prepare the Sauce Base: In the same pan, melt the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and grated ginger; cook for about 1 minute until fragrant.
- Simmer Tomato Sauce: Pour in the tomato sauce or purée, stirring well. Allow the sauce to simmer gently for 10 minutes, stirring occasionally to prevent sticking.
- Finish Cooking the Chicken: Return the browned chicken pieces to the pan with the tomato sauce. Simmer together for 10 to 15 minutes, or until the chicken is fully cooked through and tender.
- Add Cream and Sweeten: Stir in the heavy cream (or coconut cream) and the optional sugar to balance the acidity of the tomato. Continue simmering for 3 to 5 minutes until the sauce thickens to a creamy consistency.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the finished butter chicken. Serve hot accompanied by steamed basmati rice or warm naan bread for a complete meal.
Notes
- For a lighter alternative, substitute heavy cream with half-and-half or extra Greek yogurt.
- The flavors improve the next day as the spices meld deeply into the dish.
- Leftovers can be frozen in an airtight container for up to 2 months and reheated gently.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 6g
- Sodium: 510mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
