Description
This authentic Butter Chicken recipe features tender chicken pieces marinated in a blend of yogurt and aromatic spices, then cooked in a rich, creamy tomato sauce. This classic Indian dish balances savory flavors with a touch of sweetness and a creamy texture, perfect for serving with naan or rice.
Ingredients
Scale
Chicken Marinade
- 28 oz boneless and skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons olive oil
Sauce
- 2 tablespoons ghee or 1 tablespoon butter + 1 tablespoon oil
- 1 large onion, sliced or chopped
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes
- 1 teaspoon red chili powder (adjust to taste)
- 1 1/4 teaspoons salt (or to taste)
- 1 cup thickened cream or heavy cream (evaporated milk can be used to reduce calories)
- 1 tablespoon sugar
- 1/2 teaspoon kasoori methi (dried fenugreek leaves)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with the yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili powder, salt, and olive oil. Mix well to coat the chicken thoroughly and allow it to marinate for 30 minutes to an hour, or preferably overnight for enhanced flavors.
- Brown the Chicken: Heat oil in a large skillet or pot over medium-high heat. Cook the chicken in batches to avoid overcrowding, frying each piece for about 3 minutes on each side until browned. Remove the chicken and set aside, keeping it warm. The chicken will finish cooking later in the sauce.
- Sauté the Onions: In the same pan, add ghee or butter mixed with oil. Sauté the sliced or chopped onions over medium heat until they begin to sweat and soften, around 6 minutes, stirring occasionally and scraping any browned bits from the pan.
- Add Aromatics and Spices: Stir in the minced garlic and ginger and cook for an additional minute until fragrant. Then, add ground coriander, cumin, and garam masala and continue cooking for about 20 seconds to release the spices’ aroma.
- Simmer the Tomato Sauce: Pour in the crushed tomatoes along with red chili powder and salt. Reduce heat and let the sauce simmer for 10-15 minutes, stirring occasionally until it thickens and deepens in color.
- Puree the Sauce: Remove the pan from heat and blend the sauce until smooth using a blender or immersion blender. Add up to 1/4 cup of water if needed to assist blending. Blend in batches if necessary.
- Finish the Sauce: Return the puréed sauce to the pan and stir in the cream, sugar, and dried fenugreek leaves (kasoori methi). Mix thoroughly to combine all flavors.
- Cook Chicken in Sauce: Add the browned chicken pieces along with any accumulated juices back into the sauce. Cook over medium heat for 8-10 minutes until the chicken is fully cooked through and the sauce is thickened and bubbling.
- Garnish and Serve: Remove from heat, garnish with chopped cilantro, and serve hot with fresh naan bread or steamed rice to enjoy this rich and flavorful butter chicken.
Notes
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Adjust red chili powder according to your preferred spice level.
- For a lighter version, substitute heavy cream with evaporated milk.
- If you don’t have kasoori methi, a pinch of dried fenugreek or even a little fresh cilantro can enhance the flavor.
- Use bone-in chicken for a richer flavor but adjust cooking time accordingly.
- Leftover butter chicken tastes even better the next day as the flavors deeply develop.
