Prep Time 20 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 1 hr 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 90  C
Servings: 4
Best Season: All Seasons
Description

Tender, juicy chicken simmered in a rich, buttery tomato sauce with warm spices, this authentic Butter Chicken recipe is a restaurant-quality Indian favorite made easily at home. Perfectly creamy, aromatic, and packed with flavor, it's the ultimate comfort food!

Ingredients
    For the Marinated Chicken
  • 500 g boneless chicken thighs (cut into bite-sized pieces)
  • 0 cup 0.5 plain yogurt (unsweetened)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder (for color and mild heat)
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 tsp salt
    • For the Butter Chicken Sauce
  • 2 tbsp butter (unsalted)
  • 1 tbsp oil (neutral, like vegetable or canola)
  • 1 large onion (finely chopped)
  • 1 tbsp 1.5 ginger-garlic paste
  • 400 g canned crushed tomatoes (or pureed fresh tomatoes)
  • 2 tsp sugar
  • 1 tsp Kashmiri red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 0 tsp 0.5 turmeric powder
  • 1 tsp garam masala
  • 0 cup 0.5 heavy cream (plus extra for garnish)
  • 2 tbsp butter (for finishing)
  • Salt (to taste)
  • Fresh cilantro (chopped, for garnish)
Instructions
    Marinate the Chicken
  1. 1
    In a large bowl, combine yogurt, ginger paste, garlic paste, turmeric, chili powder, garam masala, lemon juice, and salt. Add chicken pieces, coating them thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
    2. Cook the Chicken
  2. 2
    Heat 1 tablespoon oil in a skillet over medium heat. Add the marinated chicken pieces (shaking off excess marinade) and sear until lightly charred and cooked through (about 6-8 minutes). Remove and set aside.
    3. Prepare the Sauce
  3. 3
    In the same pan, add 2 tablespoons of butter. Sauté chopped onions until golden brown. Add ginger-garlic paste and cook for another 1-2 minutes until fragrant.
    4. Add Tomatoes and Spices
  4. 4
    Add crushed tomatoes to the pan. Stir in sugar, chili powder, cumin powder, coriander powder, turmeric powder, and a pinch of salt. Simmer on low heat for 12-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
    5. Blend for a Smooth Sauce (Optional)
  5. 5
    For a restaurant-style silky sauce, use an immersion blender (or cool slightly and use a regular blender) to puree the sauce until smooth. Return to the pan.
    6. Finish the Dish
  6. 6
    Return the cooked chicken to the sauce. Stir in heavy cream and 2 tablespoons butter. Let simmer gently for 5-8 minutes to allow flavors to meld. Adjust salt to taste.
    7. Garnish and Serve
  7. 7
    Drizzle with a little extra cream and sprinkle with chopped cilantro. Serve hot with naan, roti, or basmati rice.
Note

Marination: Longer marination (overnight) results in more flavorful chicken.

Cream Substitute: You can use cashew cream or coconut cream for a dairy-free version.

Tomatoes: Use high-quality canned tomatoes for richer flavor if fresh ones are not in season.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Butter Chicken freezes well for up to 2 months. Freeze without the cream and add cream when reheating for best results.

Keywords: easy butter chicken, authentic Indian butter chicken, creamy chicken curry, homemade butter chicken, beginner-friendly Indian recipes
Read it online: https://petitepanini.com/recipe/butter-chicken-recipe/