Description
Enjoy a rich and creamy Butter Chicken made with tender marinated chicken thighs simmered in a spiced yogurt sauce, finished with heavy cream. This flavorful dish pairs perfectly with basmati rice or naan, making it a delightful meal for any occasion.
Ingredients
Scale
- 1.5 lbs (680g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- Salt, to taste
- 4 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Mix well until all the spices are evenly distributed.
- Add the chicken pieces to the marinade, ensuring they are well coated. Use your hands to massage the marinade into the chicken.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for deeper flavor.
- In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the finely chopped onion and sauté until translucent and starting to brown, about 5-7 minutes.
- Add the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes, stir, and let simmer for about 10 minutes to intensify the flavor.
- Add a pinch of salt and more chili powder if desired, and simmer for another 5 minutes.
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
- In a separate skillet, heat more oil or ghee over medium-high heat. Add the marinated chicken in a single layer, cooking for 5-7 minutes until browned on all sides.
- Transfer the browned chicken to the sauce and stir to combine.
- Cover and let simmer on low heat for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Reduce the heat to low and pour in the heavy cream, stirring to create a rich sauce.
- Let simmer for an additional 5 minutes, adjusting the consistency with water or chicken broth if needed.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
- For a spicier dish, feel free to increase the amount of chili powder or add fresh green chilies.
- This recipe can be made ahead of time and reheated, as the flavors deepen over time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 30 minutes