Description
This Savory Creamy Indian Butter Chicken recipe features tender, marinated chicken thighs cooked to perfection and simmered in a rich, creamy tomato sauce infused with traditional Indian spices. Perfectly balanced with a mild heat and aromatic flavors, this classic dish is served with basmati rice for a comforting, flavorful meal.
Ingredients
Scale
Chicken Marinade
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp fresh lemon juice
- 2 tsp ground cumin
- 1 – 2 tsp cayenne pepper (adjust for spice preference)
- 2 tsp garam masala
- 2 tsp ground coriander
- Salt, to taste
Sauce and Garnish
- 2 tbsp butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14oz/400g) tomato puree
- 2 cups heavy cream
- 1/4 cup chopped fresh cilantro, for garnish
Serving
- 2 cups basmati rice, cooked, for serving
Instructions
- Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, cumin, cayenne pepper, garam masala, coriander, and salt. Stir until fully combined to create a flavorful marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for best flavor infusion.
- Sauté Onions: Melt butter in a large skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they are golden and soft, which brings out their natural sweetness.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant, enhancing the depth of the sauce.
- Add Tomato Puree: Pour the tomato puree into the skillet and mix thoroughly with the onions, garlic, and ginger to form the base of the sauce.
- Incorporate Cream: Slowly stir in the heavy cream, then allow the sauce to simmer gently for 5-10 minutes so it thickens slightly and the flavors meld together.
- Cook the Chicken: While the sauce simmers, preheat a grill or stovetop pan to medium-high heat. Cook the marinated chicken pieces until they are charred on the outside and mostly cooked through, developing a smoky flavor.
- Combine Chicken and Sauce: Transfer the grilled chicken into the creamy tomato sauce. Stir well to combine and simmer together for another 10-15 minutes, allowing the chicken to absorb the rich flavors completely.
- Garnish: Sprinkle the chopped fresh cilantro over the dish just before serving to add a fresh, vibrant note.
- Serve: Serve the butter chicken hot alongside cooked basmati rice, naan bread, or your preferred accompaniment for a fulfilling meal.
Notes
- For extra depth, marinate the chicken overnight whenever possible.
- Adjust cayenne pepper to control the heat level according to preference.
- Use boneless, skinless chicken thighs for juicier, more tender results.
- Grilling the chicken before adding it to the sauce adds a smoky char flavor that enhances the dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- For a lighter option, substitute heavy cream with full-fat coconut milk.
