Description
This homemade butter chicken recipe combines tender marinated chicken thighs with a smooth, creamy tomato sauce. Garam masala, ginger, garlic, cumin, turmeric, and coriander create warm flavor, while butter and heavy cream give the curry its rich, silky finish.
Ingredients
Marinade
2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 cup plain Greek yogurt
6 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 teaspoons garam masala
1/2 tablespoon salt
1/2 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ancho chili powder
Sauce
1/2 cup unsalted butter, divided
1 large yellow onion, peeled and diced
6 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ancho chili powder
28 ounces canned diced tomatoes with juices
1 1/2 cups heavy cream
1 tablespoon granulated sugar
Fresh cilantro, chopped, for garnish
Cooked white rice, for serving
Naan bread, for serving
Instructions
1. In a large mixing bowl, combine the Greek yogurt, garlic, ginger, garam masala, salt, turmeric, cumin, and ancho chili powder.
2. Add the chicken pieces and stir until the marinade coats every piece. Cover the bowl and refrigerate for 8 hours or overnight.
3. Place a large, deep-sided skillet over medium heat. Add 2 tablespoons of butter and let it melt.
4. Sear the chicken in batches until browned on all sides. Add more butter between batches as needed. Transfer the browned chicken to a plate.
5. Add the diced onion to the skillet and cook for about 5 minutes, stirring often and scraping the browned bits from the bottom.
6. Add the garlic and ginger. Cook for 1 minute, stirring constantly.
7. Add the garam masala, cumin, salt, coriander, and ancho chili powder. Cook for 1 minute to release the spices’ aroma.
8. Pour in the diced tomatoes with their juices. Stir well and simmer for 15 minutes.
9. Remove the skillet from the heat. Carefully transfer the sauce to a blender or food processor and blend until smooth.
10. Return the pureed sauce to the skillet. Stir in the heavy cream and sugar.
11. Add the chicken and any juices from the plate. Simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until the chicken reaches 165 degrees Fahrenheit.
12. Thin the sauce with a small amount of water or extra cream when needed.
13. Serve the butter chicken warm with cooked white rice and naan. Garnish with chopped cilantro.
Notes
For the deepest flavor and most tender chicken, marinate it overnight.
When time is limited, marinate the chicken for at least 1 hour.
You may place the chicken and marinade in a gallon-size zip-top bag instead of a mixing bowl.
Cook the chicken in batches so it browns instead of steaming.
A high-powered blender creates a smoother sauce than most food processors.
Replace the heavy cream with coconut cream, evaporated milk, or half-and-half when needed.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled butter chicken in a freezer-safe container for up to 3 months.
Reheat gently on the stovetop over low heat. Add a splash of water or cream if the sauce becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 894
- Sugar: 13 g
- Sodium: 2586 mg
- Fat: 66 g
- Saturated Fat: 38 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 53 g
- Cholesterol: 379 mg