Description
This Creamy Indian Spiced Butter Chicken recipe features tender chicken pieces marinated in a blend of aromatic spices and yogurt, then simmered in a rich, creamy tomato sauce. Balanced with warming spices like garam masala and cumin, this comforting dish is perfect served with basmati rice or naan for a flavorful Indian-inspired meal.
Ingredients
Scale
Chicken Marinade
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1-2 teaspoons cayenne pepper (adjust for heat preference)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala
- Salt and pepper to taste
Cooking Ingredients
- 1 tablespoon butter
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1/4 cup cilantro leaves, chopped
- Additional butter (optional for a richer flavor)
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, cumin, cayenne pepper, coriander, turmeric, garam masala, salt, and pepper. Add the chicken pieces and mix well to coat. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator to deepen the flavors.
- Sauté Onions: Heat the butter in a large skillet over medium heat. Add the finely chopped onions and cook until they become soft and golden brown, about 5 to 7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and fresh ginger, cooking for an additional 1 to 2 minutes until fragrant and well combined with the onions.
- Cook the Chicken: Add the marinated chicken pieces to the skillet. Cook until the chicken is browned on all sides, approximately 8 to 10 minutes, ensuring it is seared well to lock in juices.
- Add Crushed Tomatoes: Pour in the crushed tomatoes and stir thoroughly to combine with the chicken and spices. Let the mixture simmer gently for about 15 minutes to allow the sauce to thicken and flavors to meld.
- Incorporate Cream: Reduce the heat to low and slowly stir in the heavy cream or coconut milk. Allow the sauce to simmer for another 5 to 10 minutes, letting the chicken cook through and the sauce become creamy and cohesive.
- Season and Garnish: Taste the sauce and adjust seasoning with additional salt or cayenne pepper if needed. Garnish the dish with freshly chopped cilantro leaves just before serving.
- Serve: Serve the creamy Indian spiced butter chicken hot, accompanied by basmati rice, naan, or your preferred bread to soak up the flavorful sauce.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- You can substitute chicken thighs for breasts for a juicier texture.
- Adjust cayenne pepper to control the heat level according to your preference.
- Use coconut milk for a dairy-free alternative instead of heavy cream.
- Additional butter can be added at the end for a richer, more indulgent flavor.
- Serve with basmati rice or naan to complement the sauce.
