Description
Creamy Indian Butter Chicken is a rich and flavorful dish featuring tender, marinated chicken thighs simmered in a spiced tomato-based sauce enriched with butter and cream. This classic North Indian recipe combines aromatic spices with a smooth, luscious texture, making it a perfect comforting main course served alongside basmati rice or naan bread.
Ingredients
Scale
Marinade
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain full-fat yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Cooking
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1 tablespoon sugar
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces and mix well to coat every piece thoroughly. Cover the bowl and refrigerate for at least 1 hour, though marinating overnight is recommended for the best flavor infusion.
- Sear the Chicken: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides, about 5 to 6 minutes. This step locks in flavor and texture. Remove the chicken from the skillet and set aside while you prepare the sauce.
- Cook the Aromatics: In the same skillet, melt the unsalted butter. Add finely chopped onions and sauté them until they become soft and golden brown, which should take about 6 to 8 minutes. This adds sweetness and depth to the sauce.
- Add Garlic, Ginger, and Spices: Stir in minced garlic, fresh ginger, ground coriander, and paprika. Cook together for 1 to 2 minutes until fragrant, releasing the aromatic oils and enhancing the sauce’s flavor profile.
- Add Tomato Sauce: Pour in the tomato sauce and simmer for 10 minutes, stirring occasionally. This allows the sauce to reduce slightly and deepen in flavor.
- Incorporate Cream and Sugar: Lower the heat to a gentle simmer and stir in the heavy cream and sugar. Let the sauce simmer for 5 minutes to meld the flavors and develop a creamy consistency.
- Combine Chicken and Sauce: Return the seared chicken to the skillet, submerging it in the creamy tomato sauce. Simmer for an additional 10 to 15 minutes until the chicken is thoroughly cooked through and the sauce has thickened to a luscious consistency.
- Garnish and Serve: Remove from heat and sprinkle freshly chopped cilantro over the top for a burst of color and fresh herb flavor. Serve hot with basmati rice or warm naan bread for a complete meal.
Notes
- For extra flavor, grill or broil the chicken after marinating before adding it to the sauce to add a smoky depth.
- Serve with basmati rice or warm naan bread to complement the rich sauce.
- Substitute coconut milk for heavy cream to make this dish dairy-free.
