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
Scale
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
