Description
Indian Butter Chicken is a rich, flavorful dish made with tender chicken cooked in a creamy, spiced tomato sauce. With its perfect balance of heat, savory flavors, and buttery smooth sauce, this classic Indian recipe is a comfort food favorite. Serve it with naan or rice for a truly satisfying meal, ideal for those looking to indulge in bold flavors.
Ingredients
-
1 1/2 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
-
2 tbsp butter
-
1 medium onion, finely chopped
-
3 cloves garlic, minced
-
1-inch piece ginger, grated
-
1 can (14 oz) crushed tomatoes
-
1 cup heavy cream
-
1/2 cup full-fat Greek yogurt
-
1 tbsp tomato paste
-
1 tbsp garam masala
-
1 tsp ground turmeric
-
1 tsp ground cumin
-
1 tsp paprika (or Kashmiri red chili powder for authentic color)
-
1/2 tsp ground cinnamon
-
Salt, to taste
-
1 tbsp sugar (optional, to balance acidity)
-
Fresh cilantro, chopped (for garnish)
Instructions
-
Marinate the Chicken: In a large bowl, combine chicken pieces with 1/2 cup yogurt, 1 tbsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and a pinch of chili powder (optional). Let the chicken marinate for at least 30 minutes (or up to overnight in the fridge).
-
Cook the Chicken: Heat 1 tbsp of butter in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
-
Prepare the Sauce: In the same pan, melt 1 tbsp of butter. Add the chopped onions and sauté for 4-5 minutes until softened. Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
-
Simmer the Sauce: Add the crushed tomatoes, tomato paste, garam masala, cumin, paprika, cinnamon, and salt. Stir to combine, and simmer for 10-15 minutes until the sauce thickens slightly.
-
Finish the Sauce: Lower the heat and add the cream and remaining yogurt to the sauce. Stir until smooth, then add the cooked chicken back into the pan. Simmer for another 5-7 minutes to allow the flavors to meld together.
-
Garnish and Serve: Adjust salt to taste, and garnish with fresh cilantro. Serve hot with naan bread or rice.
Notes
Adjust the spice level by adding or reducing the amount of chili powder or paprika.
To make it dairy-free, substitute coconut milk for the cream and use non-dairy yogurt.
For a smoky flavor, you can also grill the chicken before adding it to the sauce.
- Prep Time: 15 minutes (not including marination time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéed, Simmered
- Cuisine: Indian
Keywords: Indian Butter Chicken, Murgh Makhani, Butter Chicken, Indian curry, chicken in creamy sauce, easy butter chicken, homemade Indian curry