Name: Creamy Indian Butter Chicken
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 cup plain yogurt; 2 tablespoons lemon juice; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon paprika; 1 teaspoon ground turmeric; 1 teaspoon ground garam masala; 1 teaspoon salt; 2 tablespoons unsalted butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 1 can (14.5 ounces) crushed tomatoes; 1 cup heavy cream; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon ground garam masala; 1/2 teaspoon chili powder (optional, for extra heat); Salt to taste; Fresh cilantro, chopped (for garnish)

Description

Creamy Indian Butter Chicken is a rich and flavorful dish that brings the best of Indian cuisine right to your table. With tender chicken simmered in a creamy tomato sauce, this dish is a true comfort food classic. Serve it over rice or with naan for a complete and satisfying meal!

Ingredients

Scale

For the Chicken Marinade:

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground turmeric
1 teaspoon ground garam masala
1 teaspoon salt

For the Sauce:

2 tablespoons unsalted butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 can (14.5 ounces) crushed tomatoes
1 cup heavy cream
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground garam masala
1/2 teaspoon chili powder (optional, for extra heat)
Salt to taste
Fresh cilantro, chopped (for garnish)

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Instructions

Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, paprika, turmeric, garam masala, and salt.
- Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
Cook the Chicken:
- Heat 1 tablespoon of butter in a large skillet or Dutch oven over medium heat.
- Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Prepare the Sauce:
- In the same skillet, add the remaining 1 tablespoon of butter. Sauté the onion until softened and golden brown, about 5 minutes.
- Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Stir in the crushed tomatoes, heavy cream, ground cumin, ground coriander, paprika, garam masala, and chili powder if using. Simmer for 10-15 minutes, allowing the sauce to thicken slightly.
Combine Chicken and Sauce:
- Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for an additional 5 minutes, allowing the flavors to meld and the chicken to heat through.
Serve:
- Garnish with chopped fresh cilantro. Serve the butter chicken over steamed rice or with warm naan bread.

Notes

Adjust the chili powder according to your heat preference.
For a richer sauce, you can add a bit more heavy cream or a dollop of butter before serving.

Prep Time: 1 hour
Cook Time: 30 minutes