Indian Butter Chicken
Creamy and flavorful butter chicken with tender pieces of chicken in a rich tomato-based sauce.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp chili powder
- Salt to taste
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 can (14 oz) tomato puree
- 1 tsp sugar
- 1 tsp garam masala
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro (for garnish)
Nutrition Facts
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Instructions
Marinate the chicken: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, chili powder, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour (overnight for best results).
Cook the chicken: Heat oil in a large pan over medium-high heat. Add marinated chicken and cook until lightly browned but not fully cooked, about 5-6 minutes. Remove and set aside.
Prepare the sauce: In the same pan, melt butter. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
Add tomato puree, sugar, and garam masala. Cook for 5-7 minutes until the sauce thickens and oil starts to separate.
Return the chicken to the pan and mix well with the sauce. Simmer for 10-12 minutes until the chicken is fully cooked.
Stir in heavy cream and simmer for another 2-3 minutes. Garnish with chopped cilantro and serve hot with naan or rice.
Chef's Tips
- Marination Time: For deeper flavor, marinate the chicken overnight.
- Spice Level: Adjust chili powder to control the heat.
- Cream Substitute: Use coconut milk for a dairy-free version.
- Leftovers: Tastes even better the next day as flavors meld.
- Garnish: Add a dollop of butter before serving for extra richness.
