Butter Chicken Recipe

Indian · Main course · 60 min total

A rich and creamy North Indian curry with tender chicken in a spiced tomato sauce, perfect for a comforting dinner.

Ingredients

• 500 g boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp chili powder
• 1 tsp salt
• 2 tbsp butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 (400 g) can crushed tomatoes
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro for garnish

Instructions

1. In a bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken, coat well, and marinate for at least 1 hour (or overnight in fridge).
2. Melt butter in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and ginger; cook 1 minute.
3. Add marinated chicken and cook until browned, about 5 minutes. Stir in crushed tomatoes, bring to a simmer, cover, and cook on low heat for 20 minutes, stirring occasionally.
4. Stir in heavy cream and simmer uncovered for 10 minutes until sauce thickens. Adjust salt and spices to taste.
5. Garnish with cilantro and serve with naan or rice.

Tips

• For a richer flavor, use bone-in chicken and adjust cooking time.
• Leftovers can be refrigerated for up to 3 days; reheat gently.
• Add a pinch of sugar if the sauce is too acidic.

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