Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of India with this mouthwatering Butter Chicken recipe. Imagine tender, succulent chicken pieces swimming in a luxuriously creamy, spice-laden sauce that's so rich and flavorful, it'll have your family and friends begging for seconds. Whether you're a seasoned cook or a kitchen novice, this recipe promises to deliver restaurant-quality Indian cuisine right in the comfort of your own home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 4 tablespoons butter
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (15 oz) tomato puree
- 1 cup heavy cream
- Salt to taste
- Cilantro for garnish
Instructions
- Begin by marinating the chicken thighs. In a large bowl, combine the plain yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and chili powder. Mix well until all the spices are fully incorporated.
- Add the boneless and skinless chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 2 hours for better flavor absorption.
- While the chicken is marinating, prepare the sauce. In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes.
- Next, add the minced garlic and grated ginger to the skillet. Sauté for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Pour in the tomato puree and stir well to combine with the onion, garlic, and ginger mixture. Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
- While the sauce is simmering, remove the marinated chicken from the refrigerator. In a separate pan, cook the chicken over medium-high heat for about 5-7 minutes, turning occasionally, until it is browned on the outside. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce.
- Once the chicken is browned, transfer it to the simmering tomato sauce. Stir to combine and ensure the chicken is well coated with the sauce.
- Reduce the heat to low and cover the skillet. Let the chicken simmer in the sauce for about 15-20 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
- After the chicken is cooked, stir in the heavy cream. Mix well to create a rich and creamy sauce. Taste and adjust the seasoning with salt as needed.
- Once the butter chicken is ready, remove it from the heat. Garnish with freshly chopped cilantro before serving.
- Serve the Indian Butter Chicken hot with steamed basmati rice or naan bread, allowing everyone to enjoy the creamy, spiced sauce.
Tips
- Marination is Key: Don't rush the marinating process. The longer the chicken sits in the yogurt and spice mixture (up to 2 hours), the more flavorful and tender it becomes.
- Spice Management: Use fresh, high-quality spices for the most authentic flavor. If possible, toast and grind your own spices for an extra flavor boost.
- Cream Control: Add the heavy cream at the end of cooking to prevent curdling and maintain a smooth, silky sauce.
- Low and Slow: Simmer the chicken in the sauce on low heat to allow the flavors to meld together and the chicken to become incredibly tender.
- Garnish Generously: Fresh cilantro isn't just a garnish – it adds a bright, fresh contrast to the rich, creamy sauce.
- Serving Suggestion: Pair with warm naan bread or fluffy basmati rice to soak up every last drop of that incredible sauce.
- Make-Ahead Magic: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 15g
Protein: 35g
Fat: 40g
Saturated Fat: 22g
Cholesterol: 180mg
