Description
This Authentic Indian Butter Chicken is a creamy, spiced curry made with tender chicken in a rich tomato-based sauce. Served with basmati rice and soft naan, this dish brings the taste of India to your kitchen
Ingredients
Units
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For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs (cubed)
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp red chili powder (adjust to taste)
- 1 tsp sugar
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tbsp butter (for finishing)
- Salt & pepper to taste
- Fresh cilantro, for garnish
For Serving:
- 2 cups cooked basmati rice
- 4 pieces naan bread
Instructions
- Marinate the Chicken: Combine yogurt, lemon juice, and spices. Coat the chicken well and marinate for at least 1 hour (overnight is best).
- Cook the Chicken: Heat 1 tbsp butter in a pan, cook marinated chicken until browned and cooked through. Remove and set aside.
- Prepare the Sauce: In the same pan, melt 1 tbsp butter, sauté onions until soft. Add garlic, ginger, and spices, cooking for 1-2 minutes.
- Simmer: Stir in crushed tomatoes, sugar, and salt. Let simmer for 10 minutes until thickened.
- Finish the Sauce: Stir in heavy cream and 2 tbsp butter for richness. Add cooked chicken back to the pan and simmer for another 5 minutes.
- Serve: Plate with warm basmati rice and naan. Garnish with fresh cilantro.
Notes
- Use chicken thighs for juicier results, but breasts work too.
- Adjust the spice level by increasing or decreasing chili powder.
- For an extra smoky flavor, grill the chicken before adding it to the sauce.
