Butter Chicken (Printable)

Tender chicken simmered in a velvety tomato-cream sauce with warm Indian spices for a rich, comforting meal.

# What You Need:

→ Chicken & Marinade

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon neutral oil
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground cumin
16 - 2 teaspoons paprika
17 - 1 teaspoon garam masala
18 - 1/2 teaspoon chili powder
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt
21 - 1/2 cup heavy cream
22 - 2 tablespoons unsalted butter
23 - Fresh cilantro, chopped for garnish

# Directions:

01 - Whisk yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss until evenly coated. Let marinate for at least 15 minutes or up to 2 hours in refrigerator for deeper flavor penetration.
02 - Heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 5 to 7 minutes until browned on all sides and nearly cooked through. Transfer chicken to a plate and reserve any juices.
03 - In the same skillet, add chopped onion and sauté for 3 to 4 minutes until translucent and softened. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
04 - Pour crushed tomatoes into the skillet. Add cumin, paprika, garam masala, chili powder, sugar, and salt. Simmer over medium heat for 10 minutes, stirring occasionally, until sauce thickens and darkens to a rich reddish-brown color.
05 - Reduce heat to low. Stir in heavy cream and remaining 2 tablespoons butter, mixing until completely melted and sauce becomes smooth and velvety.
06 - Return chicken along with accumulated juices to the skillet. Simmer gently for 5 to 7 minutes until chicken is fully cooked and flavors have melded together.
07 - Transfer to serving dish and garnish generously with chopped fresh cilantro. Serve hot accompanied by basmati rice or warm naan bread.

# Expert Tips:

01 -
  • The marinade makes the chicken impossibly tender, almost like it's been slow-cooked for hours
  • You can adjust the heat to your comfort zone without losing any of the rich depth
  • It comes together faster than delivery would arrive, and your kitchen will smell amazing
02 -
  • Don't rush the sauce reduction step because those extra minutes concentrate the flavors dramatically
  • Keep the heat low after adding cream to prevent the sauce from separating and becoming grainy
  • Adding the chicken back in with its juices is essential—that liquid carries so much marinade flavor
03 -
  • Use a splatter guard when searing the marinated yogurt-coated chicken because it will pop and sizzle vigorously
  • If your sauce looks too thin, let it simmer a few minutes longer before adding the cream
  • Warm your cream slightly before adding it to prevent shocking the sauce and causing separation

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