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Indian Butter Chicken

Indian Butter Chicken

The ultimate comfort food, Indian Butter Chicken features tender chicken in a creamy, spiced sauce. This easy weeknight dinner will have everyone begging for seconds!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup full-fat plain yogurt
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice from ½ lemon
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon Garam Masala Indian spice
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper or more to taste
  • 1½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 3 tablespoons unsalted butter (⅜ stick)
  • 8 ounces tomato sauce (1 can)
  • 1 cup heavy cream
  • 1 tablespoon tomato paste
  • ½ tablespoon granulated sugar
  • Fresh cilantro optional, for serving

Equipment

  • Saucepan
  • Wooden Spoon
  • Grater
  • Skillet

Method
 

  1. Add the yogurt, garlic, lemon juice, ginger, garam masala, turmeric, cumin, salt, and red pepper to a large Ziplock bag. Gently smush the spices into the yogurt to combine, creating a fragrant marinade. The aromas will start to fill the kitchen!
  2. Next, add the chicken thighs to the bag and massage the marinade into the meat, ensuring every piece is coated. This step is so satisfying, and the more time you let it sit, the deeper the flavors will penetrate.
  3. Seal the bag and refrigerate for at least 3 hours, or overnight if you can. This marination time is crucial for tender, flavorful chicken.
  4. When you’re ready to cook, melt the butter in a large skillet over medium-high heat. As it melts, it fills the kitchen with a rich, buttery aroma, making your mouth water.
  5. Working in batches, add the marinated chicken pieces into the skillet. Cook them for about 2 to 4 minutes, flipping once, until the outside is a beautiful golden brown. This step is essential for getting that perfect sear.
  6. Once the chicken is browned, remove it from the skillet and set it aside. Don't worry if there's some brown bits stuck to the pan. That's flavor!
  7. In the same skillet, pour in the tomato sauce, heavy cream, tomato paste, and sugar. Stir until everything is well combined, and the sauce takes on a beautiful, creamy texture.
  8. Reduce the heat to medium-low and return the chicken to the skillet. Let it simmer for about 20 minutes, stirring occasionally. The sauce will thicken, and the chicken will soak up all those wonderful flavors.
  9. Taste the sauce and adjust the seasonings as needed. This is your opportunity to make it just right for your palate.
  10. Serve the Indian Butter Chicken garnished with fresh cilantro. The vibrant green adds a lovely touch and freshness to the dish.

Notes

  • You can use full-fat Greek yogurt in place of regular yogurt. This will add a thicker texture.
  • If you don’t have fresh ginger, you can use ¼ teaspoon of ground ginger instead. This is an easy substitution.
  • Feel free to leave the cayenne pepper out if you don’t like a little spice. Adjust the heat to your preference.
  • You can use boneless, skinless chicken breasts in place of thighs. Both work well!
  • You can use ghee in place of the butter. This will add a richer flavor.
  • You can use half-and-half in place of the heavy cream. This will reduce calories slightly.
  • Let the chicken marinate for at least 3 hours or up to overnight. The longer, the better!
  • If you’d like a richer sauce, feel free to stir in some more butter or ghee at the end. This will enhance the taste.
  • Serve with basmati rice or naan bread! Both are perfect accompaniments.