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Indian Butter Chicken

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Indian Butter Chicken is a creamy, rich, and flavorful dish made with tender chicken pieces simmered in a spiced tomato-based sauce. Perfectly paired with naan or basmati rice, this restaurant-style recipe is a classic comfort food favorite.

Ingredients

Scale

For the chicken marinade:

  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup (120 g) plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder (or paprika for a milder heat)
  • 1 teaspoon garam masala
  • 1 teaspoon salt

For the butter chicken sauce:

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 oz / 400 g) tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon ground cinnamon
  • 1 cup (240 ml) heavy cream (or coconut milk for a dairy-free option)
  • 2 tablespoons unsalted butter (for finishing)
  • 1 tablespoon sugar (optional, to balance acidity)
  • Salt, to taste
  • Fresh cilantro, for garnish

Instructions

Step 1: Marinate the chicken

  1. In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt.
  2. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 2: Cook the chicken

  1. Heat a large skillet or grill pan over medium-high heat. Lightly grease with oil.
  2. Cook the marinated chicken pieces for 3-4 minutes per side until lightly browned but not fully cooked. Remove from heat and set aside.

Step 3: Make the sauce

  1. In the same skillet, melt the butter with the oil over medium heat. Add the onion and sauté until golden brown, about 5-7 minutes.
  2. Stir in the garlic and ginger and cook for 1-2 minutes until fragrant.
  3. Add the tomato puree, cumin, garam masala, chili powder, and cinnamon. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.

Step 4: Simmer the chicken

  1. Add the partially cooked chicken to the sauce and stir to coat.
  2. Stir in the cream and simmer on low heat for 10-15 minutes, or until the chicken is tender and fully cooked.
  3. Add the remaining butter and sugar (if using) to enhance the sauce’s richness and balance the flavors. Adjust salt to taste.

Step 5: Garnish and serve

  1. Garnish with chopped fresh cilantro.
  2. Serve hot with basmati rice, naan, or roti.

Notes

  • Spice level: Adjust chili powder to control heat. Use Kashmiri chili powder for vibrant color with mild heat.
  • Make-ahead: The sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Add the chicken and simmer before serving.
  • Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://ukfinda.com/indian-butter-chicken/