Butter Chicken
Creamy and flavorful Indian butter chicken with tender pieces of chicken in a rich tomato-based sauce.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 can (14 oz) tomato puree
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp fenugreek leaves (kasuri methi)
- Salt to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Marinate the chicken: In a bowl, mix yogurt, lemon juice, 1 tsp garam masala, turmeric, cumin, chili powder, ginger paste, garlic paste, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.
Cook the chicken: Heat a large pan over medium-high heat. Add a little oil and cook the marinated chicken pieces until lightly browned but not fully cooked, about 5-6 minutes. Remove and set aside.
Prepare the sauce: In the same pan, melt butter. Add chopped onions and sauté until golden brown, about 5 minutes. Add remaining 1 tsp garam masala and stir for 30 seconds until fragrant.
Add tomato puree to the onions and cook for 5 minutes, stirring occasionally. Then add sugar and salt to taste. Cook for another 2-3 minutes.
Blend the sauce: Let the mixture cool slightly, then transfer to a blender and blend until smooth. Return to the pan.
Finish the dish: Add the partially cooked chicken pieces to the sauce. Stir in heavy cream and fenugreek leaves. Simmer on low heat for 10-15 minutes until chicken is fully cooked and sauce thickens.
Garnish with fresh cilantro and serve hot with naan or steamed rice.
Chef's Tips
- Marination Time: For best results, marinate the chicken overnight to allow flavors to penetrate deeply.
- Cream Substitute: You can use half-and-half or coconut milk instead of heavy cream for a lighter version.
- Spice Level: Adjust chili powder to control the heat level according to your preference.
- Fenugreek Leaves: Do not skip kasuri methi as it adds a distinct aroma to the dish.
- Leftovers: Butter chicken tastes even better the next day as flavors continue to develop. Store in an airtight container in the fridge for up to 3 days.
- Grill Option: For smoky flavor, grill the marinated chicken pieces before adding to the sauce.
