Description
This Indian Butter Chicken recipe features tender, marinated chicken thighs cooked in a rich and creamy tomato-based sauce infused with traditional spices. It’s a comforting and flavorful dish perfect for serving with basmati rice or naan, offering an authentic taste of Indian cuisine that’s easy to prepare at home.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
For the Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (15 oz) tomato sauce or puréed tomatoes
- 1 cup heavy cream
- 1 teaspoon sugar
- ½ teaspoon ground fenugreek (optional)
- Fresh cilantro for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the plain yogurt, lemon juice, ground cumin, garam masala, ground coriander, turmeric, chili powder, and salt. Add the bite-sized chicken pieces, toss everything together ensuring the chicken is well-coated with the marinade, then cover and refrigerate for at least 1 hour, ideally overnight for deeper flavor.
- Cook the Onions: Heat the unsalted butter and vegetable oil together in a large skillet over medium heat. Once hot, add the finely chopped onion and sauté until golden and soft, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for an additional 1 minute until fragrant to develop the base flavors of the sauce.
- Brown the Chicken: Add the marinated chicken pieces to the skillet and cook, stirring frequently, until they are lightly browned on the outside, about 5 to 6 minutes. This step locks in juices and builds flavor.
- Simmer with Tomato Sauce: Pour in the tomato sauce or puréed tomatoes, stir to combine, and reduce the heat to medium-low. Let the mixture simmer gently for 15 minutes, allowing the chicken to cook through and the flavors to meld, stirring occasionally.
- Finish with Cream and Spices: Lower the heat to low and stir in the heavy cream, sugar, and ground fenugreek if using. Simmer for another 5 minutes until the sauce thickens and achieves a creamy consistency.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve hot alongside cooked basmati rice or warm naan bread for a classic Indian meal experience.
Notes
- For a lighter, dairy-free option, substitute coconut milk for the heavy cream to maintain creaminess without added fat.
- Marinating the chicken overnight enhances the depth of flavor significantly but at least one hour is sufficient if short on time.
- Leftovers taste even better the next day as the spices continue to meld and intensify.
- Adjust the chili powder according to preferred spice level for a milder or spicier dish.
- Prep Time: 15 minutes (plus at least 1 hour marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate with sauce
- Calories: 480
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 155 mg
