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Homemade Indian Butter Chicken recipe photo

Indian Butter Chicken

A rich, creamy butter chicken with a spiced yogurt marinade and a tomato-cream sauce.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 3 hours 30 minutes
Servings 4 servings

Equipment

  • large zip-top bag
  • Large Skillet
  • Measuring Spoons
  • Measuring Cups
  • Spatula or tongs

Ingredients
  

  • 3/4 cup full-fat plain yogurt
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice from 1/2 lemon
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper or more to taste
  • 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 3 tablespoons unsalted butter (or ghee)
  • 8 ounces tomato sauce 1 can
  • 1 cup heavy cream
  • 1 tablespoon tomato paste
  • 1/2 tablespoon granulated sugar
  • fresh cilantro optional, for serving

Instructions
 

  • In a large zip-top bag, combine the yogurt, minced garlic, lemon juice, grated ginger, garam masala, turmeric, cumin, salt, black pepper, and cayenne; press or stir to blend the spices into the yogurt.
  • Add the chicken pieces to the bag and massage to thoroughly coat them in the spiced yogurt mixture.
  • Seal the bag and refrigerate the chicken for at least 3 hours or overnight.
  • When ready to cook, heat 1 to 2 tablespoons of the butter or ghee in a large skillet over medium-high heat.
  • Working in batches to avoid crowding, cook the coated chicken pieces 2–4 minutes per side until lightly golden; remove and set aside.
  • Reduce heat to medium, add the remaining butter to the skillet, then stir in the tomato sauce, heavy cream, tomato paste, and sugar until smooth and combined.
  • Return the browned chicken to the skillet, reduce heat to medium-low, and simmer, stirring occasionally, about 20 minutes until the sauce thickens and the chicken is cooked through.
  • Taste and adjust seasoning if needed, then serve garnished with fresh cilantro if desired.

Notes

  • You can use full-fat Greek yogurt instead of regular yogurt.
  • Use 1/4 teaspoon ground ginger if fresh ginger is not available.
  • Omit the cayenne if you prefer no heat.
  • Boneless skinless chicken breasts can be substituted for thighs.
  • Ghee can be used in place of butter for a richer flavor.
  • Half-and-half can replace heavy cream for a lighter sauce.