Description
This Easy Butter Chicken recipe offers a delicious, creamy Indian classic that’s simple to make at home. Tender marinated chicken thighs are baked or pan-cooked, then simmered in a rich, spiced tomato and cream sauce. Perfectly balanced with aromatic spices and fresh cilantro garnish, this comfort food is great for family dinners or special occasions.
Ingredients
Scale
For the Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon turmeric powder
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup butter
- 1/4 cup tomato paste
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with yogurt, lemon juice, ginger paste, garlic paste, garam masala, paprika, turmeric powder, chili powder, cumin powder, coriander powder, salt, and black pepper. Mix thoroughly to coat the chicken evenly.
- Refrigerate the Chicken: Cover the bowl and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to penetrate the meat.
- Preheat Oven or Prepare Skillet: Preheat the oven to 375°F (190°C) if baking, or heat a skillet over medium-high heat for stovetop cooking.
- Cook the Chicken: If baking, spread the marinated chicken in a single layer on a baking sheet and bake for 25-30 minutes until cooked and slightly browned. If using a skillet, cook chicken in batches without crowding, about 5-7 minutes per side, until browned and cooked through.
- Set Cooked Chicken Aside: Remove chicken from oven or skillet and set aside for later use.
- Sauté Onions: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add finely chopped onions and sauté for about 5-7 minutes until soft and lightly golden.
- Add Aromatics: Stir in ginger paste and garlic paste, cooking for one more minute until fragrant.
- Incorporate Tomato Paste: Add tomato paste and cook, stirring constantly for 1-2 minutes to deepen flavor.
- Add Tomatoes and Spices: Pour in diced tomatoes with juices, then add garam masala, paprika, turmeric powder, cumin powder, cayenne pepper, and salt. Stir well and bring mixture to a gentle simmer.
- Simmer Sauce: Lower heat, cover, and let sauce simmer for 15-20 minutes, stirring occasionally so flavors meld beautifully.
- Add Cream and Butter: Stir in heavy cream and butter, then continue to simmer for 5 minutes to thicken sauce. Taste and adjust seasoning if necessary.
- Combine Chicken and Sauce: Add cooked chicken pieces to the sauce, ensuring they are fully coated. Simmer for another 5 minutes so chicken absorbs sauce flavors.
- Garnish: Sprinkle chopped fresh cilantro on top for a vibrant finish.
- Serve: Serve hot alongside basmati rice, naan, or roti for a complete and satisfying meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- If you prefer a spicier dish, increase the cayenne pepper or chili powder.
- Butter chicken is traditionally creamy, but you can substitute heavy cream with coconut cream for a dairy-free alternative, though the flavor will differ.
- Cooking chicken in a skillet develops a nice char that adds depth, but baking is a convenient hands-off option.
- Leftovers store well in the fridge for up to 3 days and freeze beautifully for up to 2 months.
