Description
This classic Butter Chicken recipe features tender, marinated chicken simmered in a rich and creamy tomato-based sauce infused with aromatic spices. Perfectly balanced with yogurt, garam masala, and butter, this dish delivers authentic Indian flavors with a smooth, velvety texture. Easy to prepare and ideal for weeknight dinners or special occasions, serve it with basmati rice or naan for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup plain yogurt
- 2 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- Chili powder, to taste
- Salt, to taste
Sauce
- 4 tbsp unsalted butter
- 1 cup crushed tomatoes or tomato puree
- 1/2 cup heavy cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
Instructions
- Marinate Chicken: In a large bowl, combine the chicken pieces with plain yogurt, garam masala, coriander powder, cumin powder, turmeric powder, chili powder, and salt. Mix thoroughly to coat the chicken and let it marinate for at least 30 minutes to allow flavors to penetrate.
- Sauté Chicken: Heat a skillet over medium heat and add a small amount of butter or oil. Add the marinated chicken pieces and sauté until golden brown on all sides but not fully cooked through. Remove and set aside.
- Prepare Sauce: In the same skillet, add the remaining butter. Sauté finely chopped onions, minced garlic, and ginger until fragrant and translucent. Add the crushed tomatoes and stir in the remaining spices if desired. Allow the mixture to simmer gently for about 10 minutes until the sauce thickens and the flavors meld.
- Combine and Simmer: Return the sautéed chicken pieces to the skillet, submerging them in the sauce. Simmer until the chicken is fully cooked through, about 10-15 minutes, ensuring it is tender and infused with the sauce flavors.
- Add Cream and Finish: Stir in the heavy cream to enrich the sauce, adjusting salt and chili powder to taste. Simmer for another 2-3 minutes until the sauce is creamy and heated through. Serve hot with steamed basmati rice or naan bread.
Notes
- For best results, marinate the chicken for at least 1 hour or overnight if time permits.
- Using chicken thighs provides more tender, juicy meat compared to breasts.
- Adjust the chili powder quantity to suit your preferred spice level.
- To make the dish gluten-free, ensure the spices and yogurt used are gluten-free certified.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
