Description
This rich and creamy butter chicken is a classic Indian dish made with spiced yogurt-marinated chicken simmered in a flavorful tomato cream sauce.
Ingredients
For the Marinade:
1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup plain yogurt
1 tablespoon lemon juice
1 teaspoon ground turmeric
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Salt, to taste
For the Sauce:
2 tablespoons butter or ghee
1 cup tomato puree (passata)
1 cup heavy cream
1 tablespoon sugar
1 teaspoon salt (adjust to taste)
Fresh cilantro leaves, for garnish (optional)
Instructions
Marinate the Chicken: In a large bowl, mix yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, ginger, garlic, and salt. Add chicken and coat well. Cover and refrigerate for at least 1 hour (preferably overnight).
Cook the Chicken: In a skillet over medium heat, cook marinated chicken pieces (discard excess marinade) until browned and fully cooked. Remove and set aside.
Make the Sauce: In the same skillet, melt butter. Stir in tomato puree, sugar, and salt. Simmer for 5–7 minutes until slightly thickened.
Combine and Simmer: Return chicken to the sauce. Add heavy cream and stir to combine. Simmer for 10 minutes until the sauce thickens and flavors blend.
Garnish and Serve: Garnish with fresh cilantro. Serve hot with basmati rice or naan.
Notes
Use chicken breasts if preferred, or swap in paneer for a vegetarian version.
Adjust chili powder for more or less heat.
Use coconut milk instead of cream for a dairy-free variation.
Tomato paste can be added to thicken sauce if needed
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
