Description
A rich and creamy butter chicken recipe featuring marinated chicken simmered in a spiced tomato and butter sauce, finished with heavy cream for an authentic Indian-inspired dish perfect for a comforting meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup plain yogurt
- 2 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- Chili powder, to taste
- Salt, to taste
Sauce
- 4 tbsp unsalted butter
- 1 cup crushed tomatoes or tomato puree
- 1/2 cup heavy cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
Instructions
- Marinate Chicken: Combine the chicken pieces with yogurt, garam masala, coriander powder, cumin powder, turmeric powder, chili powder, and salt. Mix well, ensuring the chicken is fully coated. Let it marinate for at least 30 minutes to tenderize and absorb the spices.
- Sauté Chicken: Heat a skillet over medium heat. Add a portion of the butter, then sauté the marinated chicken pieces until they turn golden brown on all sides and are partially cooked through. Remove the chicken from the skillet and set aside.
- Prepare Sauce: In the same skillet, add the remaining butter. Sauté the chopped onions, minced garlic, and ginger until the mixture becomes fragrant and the onions are translucent. Pour in the crushed tomatoes and sprinkle in the remaining spices. Stir well and let it simmer for about 10 minutes to develop the flavors and thicken the sauce.
- Simmer Chicken in Sauce: Return the sautéed chicken to the skillet with the tomato sauce. Cover and simmer until the chicken is completely cooked through, about 10-15 minutes, stirring occasionally to prevent sticking.
- Finish with Cream: Stir in the heavy cream to the skillet, blending it thoroughly with the sauce for a rich, creamy texture. Adjust seasoning with salt and chili powder if needed. Serve hot with rice or naan.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness even more.
- Use chicken thighs for juicier results compared to chicken breasts.
- For a spicier version, increase chili powder or add fresh green chilies.
- Butter chicken pairs well with basmati rice or Indian bread like naan or roti.
- Leftovers can be refrigerated up to 3 days and reheated gently.
