Classic Creamy Butter Chicken
Classic Creamy Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
For the Butter Chicken Sauce
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 15 ounces canned crushed tomatoes
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- as needed basmati rice, cooked
- as needed naan bread, warm
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, lemon juice, garam masala, turmeric powder, cayenne pepper, and 1/2 teaspoon salt. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, to marinate.
⏱️ 5 min
- 2
Heat 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side until lightly browned. The chicken does not need to be cooked through at this stage. Remove the seared chicken from the pan and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion to the same pan and sauté for 5-7 minutes until softened and translucent. Add the ginger paste and garlic paste and cook for another 1-2 minutes until fragrant.
⏱️ 10 min
- 4
Stir in the crushed tomatoes, garam masala, cumin powder, coriander powder, and sugar. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 5
Carefully transfer the tomato mixture to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Return the smooth sauce to the pan.
⏱️ 5 min
- 6
Add the seared chicken back into the sauce. Stir in the heavy cream and 1/2 teaspoon salt (or to taste). Bring the sauce to a gentle simmer and cook for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
⏱️ 15 min
- 7
Remove the pan from the heat. Stir in the remaining 2 tablespoons of cold unsalted butter, piece by piece, until melted and incorporated. This adds richness and a glossy finish to the sauce.
⏱️ 3 min
- 8
Garnish with fresh chopped cilantro and serve hot with cooked basmati rice and warm naan bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Creamy Butter Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
For the Butter Chicken Sauce
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 15 ounces canned crushed tomatoes
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- as needed basmati rice, cooked
- as needed naan bread, warm
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, lemon juice, garam masala, turmeric powder, cayenne pepper, and 1/2 teaspoon salt. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, to marinate.
⏱️ 5 min - 2
Heat 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side until lightly browned. The chicken does not need to be cooked through at this stage. Remove the seared chicken from the pan and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the same pan and sauté for 5-7 minutes until softened and translucent. Add the ginger paste and garlic paste and cook for another 1-2 minutes until fragrant.
⏱️ 10 min - 4
Stir in the crushed tomatoes, garam masala, cumin powder, coriander powder, and sugar. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 5
Carefully transfer the tomato mixture to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Return the smooth sauce to the pan.
⏱️ 5 min - 6
Add the seared chicken back into the sauce. Stir in the heavy cream and 1/2 teaspoon salt (or to taste). Bring the sauce to a gentle simmer and cook for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
⏱️ 15 min - 7
Remove the pan from the heat. Stir in the remaining 2 tablespoons of cold unsalted butter, piece by piece, until melted and incorporated. This adds richness and a glossy finish to the sauce.
⏱️ 3 min - 8
Garnish with fresh chopped cilantro and serve hot with cooked basmati rice and warm naan bread.
⏱️ 2 min