Description
How to make creamy Indian butter chicken with tender marinated chicken and aromatic tomato sauce that’s better than any restaurant version.
Ingredients
Scale
Chicken Marinade
- 2 lbs boneless chicken (thighs or breasts), cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
Butter Chicken Sauce
- 3 tablespoons butter
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate Chicken: Combine chicken pieces with yogurt, lemon juice, garam masala, cumin, paprika, and salt in a bowl. Mix thoroughly and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Cook Chicken: Heat a large skillet over medium-high heat. Cook marinated chicken pieces for 6-8 minutes until golden brown and cooked through. Remove chicken and set aside, keeping any flavorful bits in the pan.
- Build Base: In the same skillet, melt butter over medium heat. Add diced onion and cook for 5-6 minutes until softened and lightly golden. The onion should be fragrant and translucent.
- Add Aromatics: Stir in minced garlic, grated ginger, and tomato paste. Cook for 1-2 minutes until fragrant and the tomato paste has darkened slightly. Don’t let the garlic burn or it’ll taste bitter.
- Create Sauce: Add crushed tomatoes, garam masala, and smoked paprika. Simmer for 10-12 minutes until the sauce thickens slightly and the flavors meld together beautifully. Season with salt and pepper to taste.
- Finish Dish: Reduce heat to low and slowly stir in heavy cream. Return cooked chicken to the sauce and simmer gently for 5 minutes. Taste and adjust seasoning as needed.
- Serve Hot: Garnish with fresh cilantro and serve immediately over basmati rice or with naan bread. The sauce should be creamy, aromatic, and coat the chicken pieces perfectly.
Notes
- Marinate chicken for at least 30 minutes for tender, flavorful results.
- Add cream slowly on low heat to prevent curdling.
- Sauce can be blended for restaurant-smooth texture.
- Leftovers keep for 4 days and taste even better reheated.
- Adjust spice level with cayenne or extra garam masala to taste.
- Serve immediately over rice or with naan for best experience.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 12g
- Protein: 45g