Description
Creamy Indian Spiced Butter Chicken combines tender pieces of marinated chicken cooked in a rich, aromatic tomato and cream sauce infused with classic Indian spices. This comforting and flavorful dish is perfect for serving with basmati rice or naan, offering an authentic taste of Indian cuisine in the comfort of your home.
Ingredients
Scale
Marinade
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1-2 teaspoons cayenne pepper (adjust for heat preference)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala
- Salt and pepper to taste
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Butter Chicken Sauce
- 1 tablespoon butter (plus additional for richer flavor if desired)
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1/4 cup cilantro leaves, chopped
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, cumin, cayenne pepper, coriander, turmeric, garam masala, salt, and pepper. Add the chicken pieces and mix well to coat. Cover and marinate for at least 1 hour, or preferably overnight in the refrigerator to enhance the flavor.
- Sauté Onions: Heat the butter in a large skillet over medium heat. Add the finely chopped onions and sauté until they become soft and golden brown, about 5-7 minutes, which forms the flavor base for the sauce.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant, ensuring the spices release their aroma.
- Cook the Chicken: Add the marinated chicken to the skillet and cook, stirring occasionally, until the chicken pieces brown on all sides, approximately 8-10 minutes. This seals in the juices and develops flavor.
- Add Crushed Tomatoes and Simmer: Pour the crushed tomatoes into the skillet and stir to combine thoroughly with the chicken and spices. Reduce heat slightly and let the mixture simmer for about 15 minutes to thicken the sauce and meld flavors.
- Incorporate Cream: Lower the heat to low, then slowly stir in the heavy cream or coconut milk. Continue simmering for 5-10 minutes, allowing the sauce to become creamy and the chicken to finish cooking through.
- Season and Garnish: Taste the sauce and adjust seasoning with additional salt or cayenne pepper if desired. Sprinkle chopped cilantro over the top as a fresh garnish.
- Serve: Serve hot alongside basmati rice, naan bread, or your preferred accompaniment to enjoy this rich and flavorful Butter Chicken.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderness of the dish.
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Using chicken thighs instead of breasts results in a juicier and more flavorful dish.
- Additional butter can be added at the end for a richer, silkier sauce.
