Description
A rich and creamy homemade butter chicken recipe featuring tender chicken thighs marinated in yogurt and spices, cooked in a buttery tomato sauce with cream, perfect served with rice or naan.
Ingredients
Scale
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- Salt to taste
Butter Chicken Sauce
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (15-ounce) can tomato sauce or purée
- 1/2 cup heavy cream
- 1 teaspoon sugar (optional)
- Chopped fresh cilantro for garnish
Instructions
- Marinate the chicken: In a large bowl, combine the Greek yogurt, lemon juice, garam masala, turmeric, cumin, coriander, chili powder, and salt. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Brown the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken in batches if necessary and cook until browned on all sides, about 6–8 minutes. Remove the chicken from the skillet and set aside.
- Sauté the aromatics: In the same skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté until soft and golden brown, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
- Cook the tomato sauce: Pour in the tomato sauce or purée, stirring to combine. Let it simmer gently for 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
- Simmer with chicken: Return the browned chicken pieces to the skillet. Stir in the heavy cream and optional sugar to balance acidity. Reduce heat to low and simmer uncovered for 10–15 minutes, or until the chicken is fully cooked through and the sauce has thickened to a creamy consistency.
- Garnish and serve: Sprinkle chopped fresh cilantro over the finished dish. Serve hot with steamed rice or warm naan bread for a complete meal.
Notes
- For a dairy-free alternative, substitute coconut milk for the heavy cream and use dairy-free yogurt for the marinade.
- Adjust the chili powder amount to increase or decrease the spice level according to taste.
