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Creamy Butter Chicken Recipe

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4.6 from 124 reviews

This classic Butter Chicken recipe features tender, marinated chicken thighs cooked in a rich, creamy tomato-based sauce infused with traditional Indian spices. Perfectly balanced with garlic, ginger, and garam masala, this dish is a comforting and flavorful Indian favorite served best with steamed white rice and warm naan bread.

Ingredients

Marinade

  • 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 cup plain Greek yogurt
  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 teaspoons garam masala
  • ½ tablespoon salt
  • ½ tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder

Sauce

  • ½ cup unsalted butter, divided
  • 1 large yellow onion, peeled and diced
  • 6 cloves garlic, minced
  • 1 ½ tablespoons fresh ginger, peeled and minced
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons ancho chili powder
  • 28 ounces canned diced tomatoes
  • 1 ½ cups heavy cream
  • 1 tablespoon granulated sugar
  • Fresh cilantro, chopped (for garnish)
  • Cooked white rice (for serving)
  • Naan bread (for serving)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken thighs with Greek yogurt, minced garlic, minced ginger, garam masala, salt, turmeric, cumin, and ancho chili powder. Mix thoroughly ensuring all chicken pieces are coated. Cover the bowl and refrigerate for at least 8 hours or overnight to allow the flavors to deeply penetrate the meat.
  2. Prepare the Sauce Base: In a large skillet or heavy-bottomed pan, melt half of the unsalted butter over medium heat. Add the diced yellow onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.
  3. Add Spices and Tomatoes: Stir in garam masala, ground cumin, salt, ground coriander, and ancho chili powder into the onion mixture. Cook the spices for about 1 minute to release their aromas. Pour in the canned diced tomatoes with their juices, stirring well to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the tomatoes to break down and thicken slightly.
  4. Cook the Marinated Chicken: Push the sauce to the side of the pan and add the remaining butter. Add the marinated chicken pieces to the pan in batches if necessary to avoid overcrowding. Cook the chicken over medium heat until no longer pink, about 8-10 minutes, stirring occasionally and coating the chicken with the sauce as it cooks.
  5. Finish the Sauce: Once the chicken is cooked through, reduce the heat to low and stir in the heavy cream and granulated sugar. Mix well and let the sauce simmer gently for another 5-7 minutes until rich, creamy, and thickened. Adjust seasoning with salt if needed.
  6. Serve: Garnish the Butter Chicken with freshly chopped cilantro. Serve hot over cooked white rice with warm naan bread on the side for a complete meal.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness significantly.
  • Use boneless skinless chicken thighs for maximum juiciness; breast meat can be used but may be less tender.
  • Adjust chili powder levels based on your preferred spice tolerance.
  • If you prefer a thicker sauce, simmer a little longer to concentrate the flavors.
  • Heavy cream can be substituted with coconut cream for a dairy-free variation, but it will alter the taste.

Find it online: https://mealoria.com/creamy-butter-chicken-recipe/