Transport yourself to the heart of India with this flavorful Butter Chicken. Tender pieces of chicken thigh are marinated in yogurt, zesty lemon juice, and aromatic spices. Simmered in a rich and complex sauce made with sauteed onions, garlic, and ginger, aromatic Indian spices, hearty crushed tomatoes, and rich heavy cream, this dish gives you a gourmet experience without the hassle. The spice-infused creamy sauce creates a delicious meal that is big on taste yet short on time!
What Ingredients Do I Need To Make Butter Chicken?
If you decide to make butter chicken, you will need a few spices and ingredients like:
- Skinless, boneless chicken thighs
- Butter
- Onion, ginger, and garlic
- Spices: cumin, garam masala, coriander, chili powder, turmeric powder, and a cinnamon stick
- Chicken broth
- Crushed tomatoes
- Yogurt
- Heavy cream
- Sugar
- Lemon juice
- Fresh cilantro
How To Marinate Chicken for Butter Chicken?
- To make the marinade, combine: 2 tbsp lemon juice, 2 tsp garam masala, 1 tbsp cumin, 1 cup plain yogurt in a large bowl.
- Place the chicken thighs in the bowl with the marinade, make sure they are all covered with the marinade, cover with plastic wrap, and refrigerate for 30 mins to overnight.
How To Make Butter Chicken Sauce?
- Heat a large skillet over medium-high heat and add one tbsp of vegetable oil. Working in batches if needed, brown the chicken pieces (make sure to remove the excess marinade first) on both sides for about 3-4 minutes on each side. Transfer to a plate and keep warm.
- Add the butter to the same skillet and saute the chopped onion until translucent. Mix in the minced garlic, grated ginger, cumin, garam masala, coriander, chili powder, turmeric and cinnamon stick and cook for about a minute or until fragrant.
- Pour in the chicken broth, crushed tomatoes, and sugar. Return the chicken to the skillet and simmer for about 10 minutes until the sauce is slightly thick. Mix in the heavy cream and simmer for 10 more minutes. Serve over freshly made basmati rice and top with fresh cilantro.
Can I Make Butter Chicken Ahead of Time?
You certainly can. Let it cool down, place it in an airtight container and in the fridge for up to 3 days, or freeze it for up to 4 months. I recommend making a fresh batch of rice to serve with the butter chicken.
Other Chicken Recipes For You:
- Greek Lemon Chicken and Potatoes Recipe
- Marry Me Chicken Recipe
- Creamy Herb Chicken Recipe
- Melt-In-Your-Mouth Chicken Recipe
- Creamy Tuscan Garlic Chicken
Easy Butter Chicken
Transport yourself to the heart of India with one of its most famous dishes: Butter Chicken!
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Servings: 8
Calories: 344kcal
Ingredients
For the marinade:
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tbsp cumin
For the chicken and sauce:
- 2 lb boneless skinless chicken thighs
- 1 tbsp vegetable oil
- 3 tbsp butter
- 1 cup onion diced
- 5 garlic cloves minced
- 1 tbsp freshly grated ginger
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp coriander
- ½ tsp chili powder
- ½ tsp turmeric powder
- 1 cinnamon stick
- Salt and pepper to taste
- ¼ cup chicken broth
- 1- 14 oz can crushed tomatoes
- 1 tsp sugar
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- To make the marinade, combine: 2 tbsp lemon juice, 2 tsp garam masala, 1 tbsp cumin, 1 cup plain yogurt in a large bowl.
- Place the chicken thighs in the bowl with the marinade, make sure they are all covered with the marinade, cover with plastic wrap, and refrigerate for 30 mins to overnight.
- Heat a large skillet over medium-high heat and add one tbsp of vegetable oil. Working in batches if needed, brown the chicken pieces (make sure to remove the excess marinade first) on both sides for about 3-4 minutes on each side. Transfer to a plate and keep warm.
- Add the butter to the same skillet and saute the chopped onion until translucent. Mix in the minced garlic, grated ginger, cumin, garam masala, coriander, chili powder, turmeric and cinnamon stick and cook for about a minute or until fragrant.
- Pour in the chicken broth, crushed tomatoes, and sugar. Return the chicken to the skillet and simmer for about 10 minutes until the sauce is slightly thick. Mix in the heavy cream and simmer for 10 more minutes. Serve over freshly made basmati rice and top with fresh cilantro.
Notes
- Remove any excess marinade from the chicken thighs before browning them.
- Make sure the skillet and vegetable oil are hot before placing the chicken pieces in it or they will not brown.
- If you like spicy butter chicken, add a pinch of cayenne pepper.
Nutrition
Calories: 344kcal | Carbohydrates: 8g | Protein: 35g | Fat: 19g
