Description
Creamy Indian Butter Chicken is a flavorful and rich dish featuring tender chicken thighs marinated in yogurt and spices, cooked in a luscious tomato and cream sauce. This classic North Indian recipe is perfect for a comforting meal served with naan or basmati rice.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
For the Sauce and Cooking
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- Marinate Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, ground cumin, turmeric, paprika, and salt. Add the chicken chunks and toss well to coat all pieces thoroughly. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to penetrate the chicken.
- Sauté Onions: Heat butter and vegetable oil together in a large skillet or pan over medium heat. Add the finely chopped onion and sauté until it becomes soft and turns a golden brown color, approximately 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another minute until their aromas release and they become fragrant.
- Cook Chicken: Add the marinated chicken pieces to the pan, cooking over medium heat until the pieces are browned on all sides. The chicken does not need to be cooked fully through at this stage, about 6-8 minutes.
- Simmer with Tomato Sauce: Pour in the tomato sauce and add the teaspoon of sugar to balance acidity. Stir well and let the mixture simmer uncovered for around 15 minutes, stirring occasionally to prevent sticking, allowing the chicken to cook through and the sauce to thicken.
- Finish with Cream: Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for an additional 5-7 minutes until it becomes creamy and rich, and the chicken is tender and fully cooked.
- Garnish and Serve: Sprinkle fresh cilantro leaves on top just before serving. Serve hot accompanied by warm naan bread or fluffy basmati rice for a complete meal.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use boneless chicken thighs for juicier texture compared to chicken breasts.
- Adjust the amount of chili powder or paprika for heat preference.
- Heavy cream can be substituted with coconut milk for a dairy-free version, but flavor will vary.
- Serve with naan or basmati rice to soak up the delicious sauce.
