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Butter Chicken

A creamy, flavorful butter chicken dish that's easy to prepare, perfect for weeknight dinners or small gatherings, with bold spices and a silky sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Marinate
  • 1.5 lb boneless chicken thighs, cut into 1.5-inch pieces Choose thighs for juiciness.
  • 1 cup plain yogurt (unsweetened) Full-fat yogurt is recommended.
  • 1 tablespoon lemon juice Adds acidity.
  • 1 tablespoon ginger paste or grated fresh ginger Fresh ginger recommends for bright flavor.
  • 2 teaspoons garlic paste or minced garlic Use fresh for better flavor.
  • 1.5 teaspoons salt, divided Use as needed.
  • 1 teaspoon turmeric powder Adds color and flavor.
  • 2 teaspoons garam masala Use fresh for best flavor.
For Searing and Sauce
  • 2 tablespoons oil or ghee For searing chicken.
  • 3 tablespoons butter Unsalted or lightly salted.
  • 1 large onion, finely chopped Should be cooked until soft and light golden.
  • 1 can crushed tomatoes (14 oz / 400 g) Use canned or fresh ripe tomatoes for sweet flavor.
  • 1 teaspoon chili powder or to taste Adjust based on your preference.
  • 1 cup heavy cream or half-and-half Adds richness.
  • 1 tablespoon sugar or honey (optional) Helps balance the acidity of tomatoes.
  • Fresh cilantro for garnish Adds freshness.

Method
 

Marinate the chicken
  1. Mix yogurt, lemon juice, ginger, garlic, turmeric, 1 teaspoon salt, and 1 teaspoon garam masala in a bowl.
  2. Add chicken and coat well. Cover and chill for 30 minutes to 2 hours.
Sear the chicken
  1. Heat 1 tablespoon oil in a heavy pan over medium-high heat. Add chicken in a single layer.
  2. Sear for 2–3 minutes per side until light brown.
Make the sauce base
  1. In the same pan, lower heat to medium. Add remaining oil or 1 tablespoon butter and the chopped onion.
  2. Cook for 6–8 minutes until soft and light golden.
Toast spices and add tomato
  1. Add cumin, remaining garam masala, and chili powder. Stir for 30–60 seconds until aromatic.
  2. Pour in crushed tomato and 1 teaspoon salt. Stir and simmer for 8–10 minutes until tomato reduces.
Finish the sauce
  1. Stir in cream and sugar if using. Add the seared chicken and juices.
  2. Simmer gently for 8–12 minutes until chicken cooks through and sauce thickens.
Add butter and garnish
  1. Off heat, stir in remaining butter for a velvety finish. Sprinkle fresh cilantro.

Notes

Serve over basmati rice or with naan. For a creamier sauce, blend the sauce before adding the chicken.