Description
This classic Indian Butter Chicken recipe features tender, marinated chicken thighs cooked in a rich, creamy tomato-based sauce infused with aromatic spices. Perfectly balanced with a blend of garam masala, ginger, and garlic, this dish offers a flavorful and comforting meal that pairs well with rice or naan.
Ingredients
Scale
Marinade
- ¾ cup full-fat plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice (from ½ lemon)
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala Indian spice
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper (or more to taste)
- 1½ pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
Sauce
- 3 tablespoons unsalted butter (⅜ stick)
- 8 ounces tomato sauce (1 can)
- 1 cup heavy cream
- 1 tablespoon tomato paste
- ½ tablespoon granulated sugar
- Fresh cilantro (optional, for serving)
Instructions
- Marinate the Chicken: In a large Ziplock bag, combine the yogurt, minced garlic, lemon juice, grated ginger, garam masala, turmeric, cumin, kosher salt, black pepper, and cayenne pepper. Gently massage the spices into the yogurt until well mixed. Add the chicken pieces into the bag and massage again to coat all pieces thoroughly with the spiced yogurt mixture.
- Refrigerate: Seal the Ziplock bag and set it in the refrigerator for at least 3 hours or overnight to allow the flavors to fully infuse and tenderize the chicken.
- Cook the Chicken: Heat a large skillet over medium-high heat and melt the unsalted butter. Working in batches to avoid overcrowding, add the marinated chicken pieces and cook for 2 to 4 minutes per side until the outside is lightly golden brown. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the tomato sauce, heavy cream, tomato paste, and sugar. Stir well to combine, scraping any browned bits from the chicken cooking. Reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the sauce has thickened and flavors meld together. Taste and adjust seasoning if needed.
- Combine and Serve: Return the cooked chicken to the skillet, warming through in the sauce briefly. Garnish with fresh cilantro if desired, and serve hot with rice or naan bread.
Notes
- For best flavor and tenderness, marinate the chicken overnight.
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Adjust cayenne pepper to control the heat level according to your preference.
- Using boneless, skinless chicken thighs keeps the meat juicy and flavorful.
- Serve with basmati rice or warm naan to complement the rich sauce.
