Description
Easy Butter Chicken is a simple and delicious Indian dish featuring tender marinated chicken thighs cooked in a rich, creamy tomato-based sauce infused with aromatic spices. Perfectly balanced with a blend of yogurt, garam masala, and heavy cream, this recipe is approachable for home cooks and ideal to serve with basmati rice, naan, or roti.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon turmeric powder
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup butter
- 1/4 cup tomato paste
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
Garnish
- 1/4 cup chopped cilantro
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger paste, garlic paste, garam masala, paprika, turmeric, chili powder, cumin, coriander, salt, and pepper. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat and Cook Chicken: Preheat oven to 375°F (190°C) or prepare a skillet on medium-high heat. If baking, spread the marinated chicken on a baking sheet and bake for 25-30 minutes until cooked and browned. If using a skillet, cook the chicken in batches to avoid overcrowding, about 5-7 minutes per side until browned and cooked through. Set aside.
- Sauté Onions: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté for 5-7 minutes until soft and lightly golden.
- Add Aromatics: Stir in ginger paste and garlic paste, cooking for 1 more minute until fragrant.
- Cook Tomato Paste: Add tomato paste and stir constantly, cooking for 1-2 minutes to deepen flavor.
- Add Tomatoes and Spices: Add diced tomatoes with juice, garam masala, paprika, turmeric, cumin, cayenne pepper, and salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally.
- Add Cream and Butter: Stir in heavy cream and butter. Simmer an additional 5 minutes until sauce thickens to desired consistency. Adjust seasoning if necessary.
- Combine Chicken and Sauce: Add the cooked chicken pieces carefully into the sauce, ensuring they are fully coated. Simmer another 5 minutes to meld flavors.
- Garnish and Serve: Garnish with fresh chopped cilantro. Serve hot with basmati rice, naan, or roti.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Cooking the chicken in batches on the stovetop prevents overcrowding and ensures even browning.
- You can substitute chicken breasts, but thighs remain juicier and more flavorful.
- Adjust cayenne pepper according to your spice preference.
- Use fresh ginger and garlic if possible for the best taste.
- Butter delivers richness; to reduce fat, consider using less or substituting with a light cream.
- Leftovers store well refrigerated for 3-4 days and can be reheated gently on the stovetop.
