Description
This Savory Creamy Indian Butter Chicken recipe features tender, marinated chicken thighs cooked to perfection in a rich, spiced tomato cream sauce. Enhanced with traditional Indian spices and fresh aromatic ingredients, it offers a flavorful and comforting meal perfect for serving with basmati rice or naan bread.
Ingredients
Scale
For the Marinade
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp fresh lemon juice
- 2 tsp ground cumin
- 1-2 tsp cayenne pepper (adjust for spice preference)
- 2 tsp garam masala
- 2 tsp ground coriander
- Salt, to taste
For the Sauce
- 2 tbsp butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14oz/400g) tomato puree
- 2 cups heavy cream
For Garnish and Serving
- 1/4 cup chopped fresh cilantro, for garnish
- 2 cups basmati rice, cooked, for serving
Instructions
- Prepare Marinade: In a large bowl, combine yogurt, lemon juice, ground cumin, cayenne pepper, garam masala, ground coriander, and salt. Stir until fully mixed to create a flavorful marinade base.
- Marinate Chicken: Add the bite-sized chicken pieces to the marinade, coating them evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight to enhance flavor and tenderness.
- Sauté Onions: Heat butter in a large skillet over medium heat. Add the finely chopped onion and sauté until golden brown and soft, creating an aromatic foundation.
- Add Garlic and Ginger: Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant but not browned, to build depth in the sauce.
- Add Tomato Puree: Pour in the tomato puree and mix well with the onion, garlic, and ginger, integrating the flavors for the sauce base.
- Incorporate Heavy Cream: Slowly stir in the heavy cream, then let the sauce simmer gently for 5–10 minutes to thicken and develop richness.
- Cook Chicken: While the sauce simmers, preheat a grill or stovetop pan over medium-high heat. Grill or pan-cook the marinated chicken pieces until they are charred on the edges and mostly cooked through, enhancing the smoky flavor.
- Combine Chicken and Sauce: Transfer the grilled chicken into the creamy tomato sauce. Stir well and simmer for an additional 10–15 minutes to meld the flavors and ensure the chicken is fully cooked.
- Garnish: Sprinkle chopped fresh cilantro over the dish just before serving for a fresh, herbal finish.
- Serve: Serve the butter chicken hot with cooked basmati rice, naan bread, or your preferred side to enjoy a classic Indian meal.
Notes
- Marinating the chicken overnight significantly enhances tenderness and flavor.
- Adjust cayenne pepper according to your preferred spice level.
- Heavy cream can be substituted with coconut cream for a dairy-free variation, but it will alter the flavor profile.
- Use a grill or stovetop pan to achieve a nice char on the chicken that adds authenticity.
- This dish pairs well with basmati rice, naan, or even roti.
