Description
Indulge in the rich, creamy flavors of Butter Chicken, a classic Indian dish loved worldwide. This easy recipe combines tender chicken in a luscious tomato-based curry sauce infused with aromatic spices, butter, and cream. Perfect for weeknight dinners or special occasions, it pairs beautifully with naan or basmati rice. Quick to prepare and universally adored, this Butter Chicken recipe is a must-try for all home cooks.
Ingredients
Scale
- For the Marinade:
- 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- For the Curry Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 teaspoon sugar (optional)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken:
- In a bowl, combine yogurt, lemon juice, turmeric, chili powder, cumin, coriander, and salt. Add chicken pieces and coat well.
- Cover and refrigerate for at least 30 minutes, or overnight for best results.
- Cook the Chicken:
- Heat a skillet over medium-high heat and lightly oil it.
- Cook the marinated chicken pieces until browned and fully cooked. Remove and set aside.
- Prepare the Curry Sauce:
- In the same skillet, heat butter and oil over medium heat. Add onions and sauté until golden brown.
- Stir in garlic, ginger, cumin, garam masala, paprika, and turmeric. Cook for 1-2 minutes until fragrant.
- Add tomato puree and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Finish the Dish:
- Reduce the heat and stir in heavy cream. Add the cooked chicken and mix well to coat.
- Simmer for another 5 minutes to combine flavors. Adjust seasoning with salt and sugar if needed.
- Serve:
- Garnish with fresh cilantro and serve hot with naan or basmati rice.
Notes
- For a lighter version, substitute heavy cream with Greek yogurt or coconut milk.
- Add a pinch of fenugreek leaves (kasuri methi) for a more authentic flavor.
- This recipe can be made vegetarian by substituting chicken with paneer or tofu.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course