Butter Chicken Indian (Printer-Friendly)
Marinated chicken simmered in a creamy spiced tomato-butter sauce, finished with cilantro. Serves four in about 55 minutes.
# What You'll Need:
→ For Marinating the Chicken
01 - 1.3 pounds boneless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 1 1/2 teaspoons garam masala
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
→ For the Butter Chicken Sauce
09 - 3 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil
11 - 1 large onion, finely chopped
12 - 4 cloves garlic, minced
13 - 2 teaspoons fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground coriander
16 - 1 teaspoon paprika
17 - 1 teaspoon sugar
18 - 1 teaspoon salt
19 - 3/4 cup heavy cream
20 - 2 tablespoons chopped fresh cilantro, for garnish
# How to Make It:
01 - In a large mixing bowl, combine chicken, yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt. Coat evenly, cover, and refrigerate for at least 1 hour or up to overnight.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken (discard excess marinade) and cook, turning occasionally, until lightly browned on both sides but not fully cooked, about 4 to 5 minutes. Remove chicken and set aside.
03 - In the same skillet, melt butter. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add ground coriander and paprika. Cook for 30 seconds, stirring constantly. Add crushed tomatoes, sugar, and salt. Stir well and simmer, uncovered, for 10 minutes, stirring occasionally.
05 - Return chicken and accumulated juices to the pan. Cover and cook for 12 to 15 minutes until chicken is cooked through and sauce is thickened.
06 - Stir in heavy cream and simmer another 3 to 4 minutes. Taste and adjust salt as needed.
07 - Sprinkle with chopped cilantro and swirl in additional cream if desired. Serve hot with naan or steamed basmati rice.
# Expert Advice:
01 -
- The sauce gets richer the longer it sits—so leftovers are even better than what you eat fresh
- Whenever I make this everyone ends up dipping bread straight into the pan because they can’t help themselves
02 -
- If you rush the marinade your chicken won’t be tender and you’ll miss most of the flavor
- Letting butter and spices bloom in the pan is what makes the sauce deeply aromatic instead of flat
03 -
- A splash of smoked paprika kicks up the flavor in a subtle way
- Use good tomatoes—bland sauce always comes from bland tomatoes no matter the spices