Description
This homemade butter chicken recipe offers a rich and creamy Indian-inspired curry made with tender chicken thighs marinated in spices and yogurt, cooked in a flavorful tomato cream sauce. Perfectly balanced with aromatic spices and a touch of sweetness, it pairs beautifully with basmati rice or naan for a comforting main course.
Ingredients
Scale
Marinade:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
Sauce and Cooking:
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons chili powder (adjust to taste)
- 1 teaspoon ground cinnamon
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt, to taste
- Chopped fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces and stir well to coat completely. Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavor infusion.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook, turning occasionally, for 5–7 minutes until browned and mostly cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and golden brown.
- Add Spices and Flavorings: Stir in the minced garlic, grated ginger, chili powder, and ground cinnamon. Cook for 1 minute, stirring constantly, until the spices are fragrant and well incorporated.
- Simmer the Sauce: Pour in the tomato sauce and bring to a simmer. Let it cook uncovered for about 10 minutes to deepen the flavor and thicken the sauce slightly.
- Add Cream and Return Chicken: Stir in the heavy cream and sugar, mixing well to make a creamy sauce. Return the browned chicken pieces to the skillet, ensuring they are submerged in the sauce.
- Finish Cooking: Reduce heat to low and simmer the curry for another 10–15 minutes until the chicken is fully cooked through and the sauce is thick and creamy. Taste and adjust salt as needed.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the butter chicken. Serve hot alongside steamed basmati rice or warm naan bread for a complete meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce richness.
- You can use chicken breasts instead of thighs, though thighs tend to stay juicier and more flavorful.
- Adjust the heat by adding cayenne pepper or extra chili powder if you prefer spicier curry.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
