Description
Enjoy a rich and creamy Butter Chicken made with tender marinated chicken thighs simmered in a flavorful tomato and cream sauce, spiced with aromatic Indian spices. Perfectly paired with basmati rice or naan, this dish promises a delightful meal experience.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- Salt, to taste
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Mix well until all the spices are evenly distributed.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or ideally overnight.
- In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and stir well to combine. Let it simmer for about 10 minutes.
- Reduce the heat to low and stir in the heavy cream. Allow it to simmer gently for another 5 minutes, stirring occasionally.
- In a separate large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the marinated chicken pieces, shaking off any excess marinade.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until browned on all sides.
- Transfer the chicken to the sauce and stir well to coat.
- Cover the skillet and let it simmer on low heat for about 15-20 minutes, or until the chicken is cooked through and tender.
- Taste the sauce and adjust the seasoning if necessary.
- Sprinkle fresh cilantro over the top just before serving.
Notes
- For a spicier dish, increase the amount of chili powder.
- Marinating the chicken overnight enhances the flavor and tenderness.
- Serve with basmati rice or naan for a complete meal.
- Prep Time: 60 minutes
- Cook Time: 30 minutes