Description
A rich and creamy homemade butter chicken with tender pieces of chicken simmered in a spiced tomato and butter sauce, perfect with naan or rice.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 3 tablespoons butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1/2 cup water or chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add chicken pieces and marinate for at least 1 hour (overnight for best flavor).
- Heat butter in a large skillet over medium heat. Add onion and sauté until golden brown, about 8 minutes.
- Add garlic and ginger, cook for another 1–2 minutes.
- Stir in tomato sauce and tomato paste. Simmer for 10 minutes, stirring occasionally.
- Add marinated chicken (discard excess marinade) and cook until no longer pink, about 8–10 minutes.
- Pour in cream and water (or broth), stir well, and let simmer for 15–20 minutes until chicken is tender and sauce thickens.
- Adjust seasoning with salt and chili powder to taste.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
- Marinating chicken overnight enhances flavor and tenderness.
- For a lighter version, substitute cream with coconut milk or half-and-half.
- Can be made in advance; flavors deepen after resting overnight.
- Adjust spice level by adding more or less chili powder.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Simmering
- Cuisine: Indian