Go Back
Homemade Butter Chicken photo

Butter Chicken

A creamy, lightly spiced Indian-style chicken curry made with yogurt-marinated chicken and a rich tomato-cream sauce.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Equipment

  • Large Bowl
  • Large skillet or pan
  • separate frying pan
  • Measuring Spoons
  • Measuring Cups
  • Spatula or wooden spoon

Ingredients
  

  • 2 pounds boneless chicken (breast or thighs) cut into bite-size pieces
  • 1/3 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder divided (use half in marinade, half in sauce)
  • 2 tablespoons garam masala divided (half in marinade, half in sauce)
  • 3/4 teaspoon chili powder plus more to taste
  • 2 teaspoons ground cumin divided (half in marinade, half in sauce)
  • 4 teaspoons fresh ginger grated, divided (half in marinade, half in sauce)
  • 6 cloves garlic minced, divided (half in marinade, half in sauce)
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter divided (1 tbsp for sauce, 1 tbsp for searing chicken)
  • 1 large onion finely chopped
  • 1/2 cup tomato paste
  • 1/4 teaspoon cayenne pepper plus more to taste
  • 1/4 cup water
  • salt to taste
  • 1 teaspoon sugar optional
  • 1 cup heavy cream
  • 2 tablespoons fresh cilantro chopped, for garnish

Instructions
 

  • In a large bowl, combine the chicken pieces with the yogurt, lemon juice, 1/2 teaspoon turmeric, 1 tablespoon garam masala, 3/4 teaspoon chili powder, 1 teaspoon cumin, 2 teaspoons grated ginger, and 3 cloves minced garlic. Mix to coat and marinate for 20 minutes.
  • Heat the vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the remaining grated ginger and minced garlic to the onions and cook for about 30 seconds until fragrant.
  • Stir in the remaining 1 tablespoon garam masala, remaining 1/2 teaspoon turmeric, and remaining 1 teaspoon cumin. Add the tomato paste, cayenne pepper, 1/4 cup water, salt to taste, and optional sugar. Bring to a gentle simmer and cook about 10 minutes until the sauce thickens slightly.
  • Meanwhile, in a separate pan, melt the remaining 1 tablespoon butter over medium heat. Add the marinated chicken and sear, turning occasionally, until lightly browned on the outside, about 5 minutes; it does not need to be fully cooked.
  • Transfer the seared chicken into the sauce. Stir to combine, then simmer for about 10 minutes, or until the chicken is cooked through and tender.
  • Stir in the heavy cream and simmer 1 minute more to warm through. Taste and adjust salt, chili, or cayenne as desired.
  • Garnish with chopped fresh cilantro and serve.

Notes

  • Marinating for longer will deepen the flavor.
  • Adjust cayenne and chili powder to control spiciness.
  • Use thighs for juicier results or breasts for leaner meat.
  • Optional sugar balances acidity in the tomato paste.