Description
This Creamy Indian Butter Chicken recipe features tender chunks of chicken thighs marinated in a flavorful blend of yogurt and spices, then simmered in a rich tomato and cream sauce. Perfectly balanced with aromatic garam masala, garlic, ginger, and a touch of sweetness, this classic dish is easy to prepare and perfect for serving with naan or basmati rice.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
Sauce
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 (15-ounce) can tomato sauce
- 1 teaspoon sugar
- 1 cup heavy cream
Garnish
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, ground cumin, turmeric, paprika, and salt. Add the chicken chunks and toss until fully coated. Cover the bowl and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to infuse.
- Sauté Onions: Heat the butter and vegetable oil together in a large skillet or pan over medium heat. Add the finely chopped onion and sauté until soft and golden, approximately 5-7 minutes, stirring occasionally to prevent burning.
- Add Garlic and Ginger: Add the minced garlic and fresh ginger to the pan and cook for another minute until their aromas are released and fragrant.
- Brown the Chicken: Add the marinated chicken pieces to the pan and cook, stirring occasionally, until they are browned on all sides. The chicken does not need to be fully cooked through at this stage, about 5-7 minutes.
- Simmer with Tomato Sauce: Pour in the tomato sauce and add the teaspoon of sugar. Stir well to combine and leave the sauce uncovered. Let it simmer gently for about 15 minutes, stirring occasionally to prevent sticking and to allow the chicken to cook through.
- Finish with Cream: Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for another 5-7 minutes until it becomes creamy and the chicken is thoroughly cooked. Stir occasionally to avoid curdling.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro, and serve hot with naan bread or basmati rice for a complete meal.
Notes
- For best flavor, marinate the chicken overnight.
- You can substitute chicken breasts if preferred; adjust cooking time accordingly.
- Adjust the amount of butter and cream for a lighter version.
- Add chili powder or fresh chilies for extra heat.
- Use fresh tomatoes blended for sauce if canned tomato sauce is unavailable.
