Butter Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon grated ginger
- 4 cloves garlic, grated or minced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne, optional
- 1½ teaspoons salt, divided
- 3 tablespoons butter, divided
- 1 tablespoon neutral oil
- 1 small onion, finely diced
- 1 15-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- ¾ cup heavy cream
- 1 teaspoon dried fenugreek leaves, crushed, optional
- Fresh cilantro, for garnish
- Basmati rice or naan, for serving
Instructions
Marinate the Chicken: In a bowl, combine the chicken, yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, paprika, turmeric, cayenne if using, and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes, or up to overnight.
Brown the Chicken: Heat 1 tablespoon butter and the oil in a large skillet over medium-high heat. Add the chicken in batches and brown on the outside; it does not need to be fully cooked yet. Transfer to a plate.
Cook the Onion: Reduce the heat to medium. Add 1 tablespoon butter and the onion to the skillet. Cook until softened, about 5 minutes, scraping up any browned bits.
Build the Sauce: Stir in the crushed tomatoes, tomato paste, sugar, and remaining ½ teaspoon salt. Simmer for 8-10 minutes, until slightly thickened.
Simmer the Chicken: Return the chicken and any juices to the pan. Simmer gently for 10-12 minutes, until the chicken is cooked through and tender.
Finish with Cream: Stir in the heavy cream, remaining 1 tablespoon butter, and crushed fenugreek leaves if using. Simmer for 2-3 minutes, then taste and adjust seasoning.
Serve: Garnish with cilantro and serve with basmati rice or naan.
Creamy Tomato Comfort
Butter Chicken is easy, delicious, and very much a dish to make when you are ready to splurge a little on calories. The tomato base gives the sauce brightness, the cream softens the spices, and the butter adds that rounded, restaurant-style finish. It is rich for a reason, and that is part of the fun.
If you have time, marinate the chicken overnight. If not, even 30 minutes helps the spices cling to the chicken and gives the yogurt time to tenderize the meat.
Serve with basmati rice, naan, cucumber salad, or roasted cauliflower. A spoonful of plain yogurt on the side is nice if you use the cayenne.
For a fuller Indian-inspired spread, pair it with Lamb Saag, dal, pickled onions, or a simple tomato and cucumber salad.
Tips
- Chicken thighs are forgiving and stay juicy, especially after a yogurt marinade.
- For a smoother sauce, blend the tomato-onion mixture before returning the chicken to the pan.
- Butter Chicken reheats beautifully. Make it a day ahead, cool it, and refrigerate overnight so the spices settle into the sauce.
- Reheat gently and add a splash of water or cream if the sauce thickens too much.
Variations
- For a lighter version, use half-and-half instead of cream, though the sauce will be less luxurious.
- Paneer or roasted cauliflower can replace the chicken for a vegetarian version. Add them after the sauce has simmered so they hold their shape.
Nutrition Facts
- Serving Size: 1 serving, without rice or naan
- Servings Per Recipe: 6
- Calories: 520
% Daily Value
- Total Fat: 34g (44% DV)
- Saturated Fat: 16g (80% DV)
- Cholesterol: 190mg (63% DV)
- Sodium: 780mg (34% DV)
- Total Carbohydrates: 12g (4% DV)
- Dietary Fiber: 2g (7% DV)
- Total Sugars: 6g
- Protein: 41g
- Vitamin A: 260mcg (29% DV)
- Vitamin C: 18mg (20% DV)
- Calcium: 120mg (9% DV)
- iron: 3mg (17% DV)
Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and will vary based on ingredients and preparation.
