Butter Chicken Recipe
Butter Chicken is the ultimate comfort food that brings together tender, juicy pieces of chicken in a luxuriously creamy and mildly spiced tomato sauce. This dish perfectly balances bold spices with rich butter and cream, creating a flavor harmony that’s truly irresistible. Whether it’s your first time making it or a beloved staple on your dinner table, Butter Chicken never fails to impress with its comforting warmth and satisfying depth.
Ingredients You’ll Need
The beauty of this Butter Chicken recipe lies in its simple yet essential ingredients that build layers of flavor and texture. From vibrant spices to fresh aromatics and creamy elements, each component plays a crucial role in crafting the dish’s signature taste and inviting color.
- 2 pounds boneless skinless chicken thighs: Tender and juicy meat that soaks up all the spices perfectly.
- 3 tablespoons butter: Adds rich creaminess and a subtle nutty flavor to the sauce.
- 1 onion (diced): Provides sweetness and depth when caramelized.
- 1 tablespoon grated fresh ginger: Gives a zesty warmth and freshness.
- 5 cloves garlic (minced): Builds a fragrant base that amplifies the spices.
- 1 teaspoon cumin: Earthy and slightly smoky, it adds complexity.
- 1 teaspoon garam masala: The quintessential Indian spice blend for that authentic flavor.
- 1 teaspoon ground coriander: Lends a subtle citrus note.
- ½ teaspoon chili powder: Brings a gentle heat without overpowering.
- ½ teaspoon turmeric: Vibrant color and a touch of warm bitterness.
- 1 cinnamon stick: Infuses a sweet-spicy warmth.
- ¾ teaspoon kosher salt (or to taste): Balances and enhances all flavors.
- ¼ cup chicken broth: Adds moisture and deepens the sauce’s flavor.
- 14 ounces crushed tomatoes (1 can): Forms the tangy base of the sauce.
- 1 teaspoon granulated sugar: Cuts acidity from tomatoes for smooth sweetness.
- 1 cup heavy whipping cream: Gives the sauce its luxurious texture and richness.
- 2 tablespoons fresh lemon juice: Brightens the dish with a fresh citrus zing.
- 2 teaspoons garam masala: A second addition to deepen the spiced aroma.
- 1 tablespoon cumin: Adds another layer of smoky warmth later in cooking.
- 1 cup plain yogurt: Tenderizes the chicken and adds delicate tanginess in the marinade.
How to Make Butter Chicken
Step 1: Marinate the Chicken
Start by combining the yogurt, fresh lemon juice, 1 teaspoon cumin, 1 teaspoon garam masala, and kosher salt with the chicken thighs. Marinate the chicken for at least 30 minutes, or overnight if you can. This not only infuses the meat with flavor but also tenderizes it, ensuring every bite melts in your mouth.
Step 2: Brown the Chicken
Remove the chicken from the marinade, letting the excess drip off lightly. Heat 1 tablespoon of olive or vegetable oil in a large skillet, then brown the chicken on both sides over medium-high heat. This step locks in the juices and adds a lovely caramelized flavor. Cook about 6 minutes total, then set the chicken aside for now.
Step 3: Build the Sauce
Melt the butter in the same pan over medium heat and sauté the diced onions until they’re soft and golden. Then, add the grated ginger, minced garlic, and all the spices—1 teaspoon cumin, 1 teaspoon garam masala, ground coriander, chili powder, turmeric, and the cinnamon stick. Cook for about a minute until the aromas fill your kitchen, signaling that the spices are perfectly toasted.
Step 4: Simmer with Tomatoes and Broth
Pour in the chicken broth, crushed tomatoes, and granulated sugar. Nestle the browned chicken pieces back into the sauce, then let everything simmer gently for about 10 minutes until the sauce thickens slightly and the chicken is cooked through. This slow simmer helps the flavors meld beautifully.
Step 5: Finish with Cream and Spices
Stir in the heavy whipping cream along with the remaining 2 teaspoons garam masala and 1 tablespoon cumin. Cook for another 5 to 10 minutes, stirring occasionally, until the sauce reaches a luscious, creamy consistency. Don’t forget to fish out the cinnamon stick before serving.
How to Serve Butter Chicken
Garnishes
A sprinkle of fresh chopped cilantro on top not only adds a pop of green but also introduces a fresh, herbaceous counterpoint to the rich sauce. You can also add a drizzle of cream for an elegant touch if you like.
Side Dishes
Butter Chicken pairs wonderfully with fluffy basmati rice, which soaks up every last bit of the sauce. If you want to keep things traditional, warm naan bread is perfect for scooping and savoring the creamy goodness. You could also try a side of roasted vegetables or a simple cucumber raita to cool the palate.
Creative Ways to Present
For a fun twist, serve the Butter Chicken stuffed in warm pita pockets with a dollop of yogurt and fresh mint. Or create a Butter Chicken bowl with rice, sautéed greens, and pickled onions for a colorful, balanced meal. Presentation is all about making those rich colors and creaminess shine.
Make Ahead and Storage
Storing Leftovers
Butter Chicken holds up beautifully when stored in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days, during which the flavors tend to deepen even more.
Freezing
If you want to preserve it longer, Butter Chicken freezes wonderfully. Place it in a freezer-safe container or heavy-duty freezer bag and store for up to 3 months. Be sure to leave some space for expansion and cool completely before freezing.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then gently warm on the stovetop over low heat. Stir frequently and add a splash of water or cream if the sauce thickens too much. Microwave reheating works too, just heat in short bursts to prevent curdling.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work but keep in mind they cook faster and can dry out more easily. To keep that juicy tenderness, marinate well and avoid overcooking during the browning step.
Is Butter Chicken very spicy?
Not necessarily. Butter Chicken is known for its mild, creamy spice level that even those who shy away from heat can enjoy. You can always adjust the chili powder to make it more or less spicy depending on your taste.
Can I make Butter Chicken without cream?
Yes, you can substitute cream with full-fat coconut milk for a dairy-free version, or use additional yogurt for a lighter touch. Each alternative slightly changes the flavor but keeps the dish deliciously rich.
How long does the marinating process affect the flavor?
The longer you marinate, the more tender and flavorful the chicken becomes. While 30 minutes is the minimum, an overnight marinade enhances the depth of taste dramatically.
What is the best way to reheat Butter Chicken leftovers?
The best method is gentle stovetop reheating with a splash of liquid to keep the sauce creamy and prevent it from drying out or curdling. Avoid high heat and rapid reheating for the best texture.
Final Thoughts
There’s something truly magical about Butter Chicken that draws people back for seconds and thirds. This recipe invites you to savor each step, from marinating those flavorful chicken thighs to finishing the sauce with cream and spices. It’s a dish perfect for sharing, celebration, or simply treating yourself to a little comfort and warmth. I hope you give Butter Chicken a try soon—it might just become your new favorite too!
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Butter Chicken Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A rich and creamy Butter Chicken recipe featuring tender boneless chicken thighs simmered in a spiced tomato and cream sauce, perfect for a comforting dinner served over rice.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- 1 cup plain yogurt
- 2 teaspoons garam masala
- 1 tablespoon cumin
- 2 tablespoons fresh lemon juice
- ¾ teaspoon kosher salt (or to taste)
Sauce
- 3 tablespoons butter
- 1 onion, diced
- 1 tablespoon grated fresh ginger
- 5 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- 1 cinnamon stick
- ¼ cup chicken broth
- 14 ounces crushed tomatoes (1 can)
- 1 teaspoon granulated sugar
- 1 cup heavy whipping cream
For Cooking
- 1 tablespoon olive oil or vegetable oil (for browning chicken)
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine chicken thighs with yogurt, 2 teaspoons garam masala, 1 tablespoon cumin, fresh lemon juice, and kosher salt. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
- Brown the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Heat 1 tablespoon olive or vegetable oil in a pan over medium-high heat. Add the chicken and brown on both sides for about 6 minutes total. Remove chicken and set aside.
- Cook the Aromatics: In the same pan, melt butter over medium heat. Add diced onions and cook until soft and tender, about 5 minutes. Stir in grated ginger, minced garlic, cumin, garam masala, ground coriander, chili powder, turmeric, and the cinnamon stick. Cook for about 1 minute until fragrant.
- Add Liquids and Simmer: Pour in chicken broth, add browned chicken back to the pan, then stir in crushed tomatoes and granulated sugar. Bring to a simmer and cook uncovered for 10 minutes until the sauce thickens slightly.
- Finish with Cream: Stir in heavy cream and simmer for an additional 5 to 10 minutes until the sauce is rich and creamy. Remove and discard the cinnamon stick.
- Serve: Garnish with fresh cilantro if desired and serve the butter chicken hot over cooked rice.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use boneless, skinless chicken thighs for juicier results compared to chicken breasts.
- If you prefer less heat, reduce or omit chili powder.
- Adjust salt levels according to taste, especially if using salted broth.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Serve with naan bread or basmati rice for a traditional meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering, Sautéing, Marinating
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Keywords: Butter Chicken, Indian Butter Chicken, Chicken Curry, Creamy Chicken Curry, Indian Cuisine, Comfort Food
