Butter Chicken
A cozy and comforting butter chicken recipe filled with buttery, spiced flavors that will warm your evenings.
Ingredients
Chicken and Marinade
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces Juicier than breast; use breasts if you prefer.
- 1 cup plain yogurt Tenderizes the chicken; use Greek yogurt for a thicker marinade.
- 2 tablespoons lemon juice Brightens the sauce.
- 1 teaspoon salt Adjust to taste.
Cooking Ingredients
- 2 tablespoons butter Unsalted is best; olive oil works for a lighter version.
- 1 large onion, finely chopped Sweat down to sweetness.
- 3 cloves garlic, minced The savory backbone.
- 1 tablespoon grated ginger Fresh is best for a bright kick; ginger paste is an easy swap.
- 1 teaspoon garam masala Warming and aromatic.
- 1.5 teaspoons ground cumin Earthy depth.
- 1 teaspoon paprika Color and mild sweetness; use smoked paprika for smokier notes.
- 1 teaspoon turmeric Adds earthiness and golden color.
- 1 cup crushed tomatoes or passata The sauce base; canned diced tomatoes are fine in a pinch.
- 1 cup heavy cream or coconut milk For a rich, silky finish; coconut milk makes it dairy-free.
- 2 tablespoons chopped cilantro, for garnish Optional but lovely.
Instructions
Marinate the Chicken
- In a bowl, combine yogurt, lemon juice, half the garlic, half the ginger, salt, and a pinch of turmeric.
- Add chicken, toss, and set aside for 10–30 minutes.
Sear the Chicken
- Heat 1 tablespoon butter in a large skillet over medium-high heat.
- Brown the chicken pieces in batches until golden (they do not need to be fully cooked). Remove and set aside.
Build the Sauce
- In the same pan, reduce heat to medium and add another tablespoon of butter.
- Add the chopped onion and cook until soft and translucent, about 6 minutes.
- Sprinkle in the remaining garlic and ginger.
Toast the Spices
- Stir in garam masala, cumin, paprika, turmeric, and a pinch of salt.
- Cook for a minute until the spices bloom and become fragrant.
Add Tomatoes and Simmer
- Pour in the crushed tomatoes and bring to a gentle simmer.
- Let this meld for 8–10 minutes so the acidity softens and the sauce thickens.
Finish the Sauce
- Return the chicken to the pan along with any juices.
- Stir in the cream and the remaining butter, simmer gently for 5–7 minutes until the chicken is tender and the sauce is glossy.
Garnish and Serve
- Stir in chopped cilantro and a squeeze of lemon if you like brightness.
- Serve hot over steamed rice or with warm naan.
Notes
Use pre-cut chicken to save time. Marinating the chicken for an hour enhances the flavor.