Description
A rich and creamy Butter Chicken recipe featuring marinated chicken simmered in a spiced tomato and butter sauce, finished with heavy cream for a luscious, comforting Indian-inspired dish perfect for weeknight dinners.
Ingredients
Scale
Chicken 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 tbsp fresh ginger, minced
Instructions
- Marinate Chicken: In a large bowl, combine the chicken with plain yogurt, garam masala, coriander powder, cumin powder, turmeric powder, chili powder, and salt. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes to develop flavor and tenderize the meat.
- Sauté Chicken: Heat a skillet over medium-high heat, add a bit of the butter or oil, and sauté the marinated chicken pieces until they turn golden brown on the outside. Remove the chicken from the skillet and set aside to rest.
- Prepare Sauce: In the same skillet, add the remaining butter and sauté the chopped onions, minced garlic, and ginger until fragrant and onions are translucent. Then add the crushed tomatoes along with any remaining spices from the marinade and stir. Allow the sauce to simmer gently for 10 minutes, which helps meld the flavors and thickens the sauce.
- Simmer Chicken in Sauce: Return the browned chicken pieces to the skillet with the sauce. Reduce heat to medium-low and simmer until the chicken is cooked through and tender, about 10-15 minutes.
- Finish with Cream: Stir in the heavy cream to enrich the sauce and create a smooth, creamy texture. Adjust seasoning with salt and chili powder if needed, and cook for an additional 2-3 minutes before serving. Serve hot with rice or naan bread.
Notes
- For best results, marinate the chicken for a minimum of 30 minutes, or up to overnight.
- Use boneless, skinless chicken thighs for more tender and juicy results compared to breasts.
- If you prefer a less creamy sauce, reduce the amount of heavy cream slightly.
- The dish pairs well with basmati rice or warm naan bread.
- Adjust chili powder based on your preferred spice level.
