Butter Chicken (Printable Version)
Tender chicken simmered in a creamy, spiced tomato sauce for an effortless Indian-inspired dinner.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
→ Marinade
02 - 1/2 cup plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp ground cumin
06 - 1 tsp garam masala
07 - 1 tsp chili powder
08 - 1 tsp salt
→ Sauce
09 - 2 tbsp unsalted butter
10 - 1 tbsp vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 1/2 tsp ground coriander
15 - 1 tsp paprika
16 - 1/2 tsp cayenne pepper
17 - 1 can (14 oz) crushed tomatoes
18 - 1/2 cup heavy cream
19 - 1 tbsp sugar
20 - Salt, to taste
21 - 2 tbsp fresh cilantro, chopped
# How To Make It:
01 - Combine chicken with yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a large bowl. Mix thoroughly to coat, cover, and marinate for 10 minutes up to 1 hour.
02 - Heat 1 tbsp butter and vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes, turning occasionally, until lightly browned but not fully cooked through. Remove chicken and set aside.
03 - Add remaining 1 tbsp butter to the same skillet. Sauté onions for 3-4 minutes until soft and golden. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Stir in coriander, paprika, and cayenne pepper. Cook for 30 seconds to bloom spices. Add crushed tomatoes and sugar; simmer for 5 minutes, stirring occasionally.
05 - Return chicken and accumulated juices to the skillet. Simmer for 8-10 minutes until chicken is cooked through and sauce has thickened slightly.
06 - Reduce heat to low. Stir in heavy cream and simmer for 2 minutes. Adjust seasoning with salt to taste.
07 - Serve hot over steamed basmati rice or with warm naan bread. Garnish generously with chopped fresh cilantro.
# Expert Advice:
01 -
- This version delivers that rich restaurant style flavor without spending all day at the stove
- The yogurt marinade makes the chicken impossibly tender, like it has been slow cooking for hours
02 -
- Letting the chicken marinate even for just 10 minutes makes a noticeable difference in tenderness
- The sauce will look thin before adding cream, but it thickens beautifully once that cream hits the pan
03 -
- Pat the chicken dry before marinating so the yogurt really clings to every surface
- Let the pan get properly hot before searing for better browning and flavor development