Description
Homemade Butter Chicken is a rich and creamy Indian chicken curry featuring marinated tender chicken thighs simmered in a spiced tomato and cream sauce. Perfectly balanced with aromatic spices and buttery texture, this classic dish makes for a satisfying main course served best with rice or naan.
Ingredients
Scale
Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Sauce
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 ounces) tomato sauce or crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with the Greek yogurt, lemon juice, garam masala, ground turmeric, cumin, chili powder, and salt. Mix thoroughly to coat all the chicken evenly. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to penetrate. For best taste, marinate overnight.
- Sauté Onions and Spices: Heat the butter in a large skillet or Dutch oven over medium heat. Once melted, add the finely chopped onion and cook for 5–6 minutes until soft and golden brown. Stir in the minced garlic, freshly grated ginger, paprika, ground coriander, cinnamon, and cayenne pepper if using. Cook for about 1 minute until the spices become fragrant and well combined with the onion.
- Prepare the Tomato Sauce: Pour in the tomato sauce or crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally to avoid sticking. This allows the flavors to meld and the sauce to thicken slightly.
- Cook the Chicken: Add the marinated chicken along with its marinade into the simmering tomato sauce. Stir well to coat the chicken with the sauce. Maintain medium heat and cook uncovered for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Finish with Cream and Season: Lower the heat and stir in the heavy cream and sugar. Let the curry simmer gently for an additional 5 minutes to blend all the flavors and create a rich, creamy sauce. Taste and adjust seasoning with salt if needed.
- Garnish and Serve: Remove from heat and sprinkle freshly chopped cilantro over the curry. Serve hot alongside steamed basmati rice or warm naan bread for a delicious meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- You can use chicken breast in place of thighs, though the texture may be less tender.
- This dish’s flavors develop more deeply if eaten the next day.
