Description
Creamy Indian Butter Chicken is a rich and flavorful dish featuring tender chicken thighs marinated in aromatic spices and yogurt, then simmered in a luscious tomato and cream sauce. This classic Indian main course offers a perfect balance of savory spices and creamy texture, garnished with fresh cilantro for a delightful meal best enjoyed with basmati rice or warm naan.
Ingredients
Scale
Chicken Marinade
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain full-fat yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Cooking Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1 tablespoon sugar
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces and mix thoroughly to coat. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
- Sear the Chicken: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and sear until browned on all sides, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the unsalted butter. Add finely chopped onions and cook until they are soft and golden, around 6 to 8 minutes. Stir in minced garlic, ginger, ground coriander, and paprika; cook for an additional 1 to 2 minutes until fragrant.
- Add Tomato Sauce: Pour in the tomato sauce and cook, stirring occasionally, for about 10 minutes to deepen the flavors.
- Make the Creamy Sauce: Reduce the heat to low, then stir in the heavy cream and sugar. Let the sauce simmer gently for 5 minutes, blending all the flavors together.
- Cook the Chicken in Sauce: Return the browned chicken pieces to the sauce. Simmer for another 10 to 15 minutes, or until the chicken is cooked through and the sauce has thickened to a creamy consistency.
- Garnish and Serve: Sprinkle fresh cilantro on top before serving. Pair with basmati rice or warm naan for a complete and satisfying meal.
Notes
- For enhanced flavor, grill or broil the chicken after marinating before adding it to the sauce.
- Serve with basmati rice or warm naan bread to complement the creamy sauce.
- To make a dairy-free version, substitute coconut milk for the heavy cream.
