Description
Make homemade Indian butter chicken with creamy tomato sauce, tender chicken, and aromatic spices for a comforting dish.
Ingredients
Scale
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- Salt to taste
For the Sauce:
- 2 tablespoons ghee or unsalted butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 cups canned crushed tomatoes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground fenugreek (optional)
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a mixing bowl, combine the yogurt, lemon juice, spices (coriander, cumin, paprika, turmeric, garam masala, chili powder), garlic, ginger, and salt. Add the chicken pieces and coat them well. Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor.
- Cook the Chicken: Heat a grill pan or regular skillet over medium-high heat and add a bit of oil. Grill or pan-fry the chicken pieces in batches, cooking each side for about 4-5 minutes, until golden brown and cooked through. Remove the chicken and set aside.
- Make the Sauce: In a large skillet, melt the ghee or butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
- Simmer the Sauce: Stir in the crushed tomatoes, coriander, cumin, garam masala, cinnamon, chili powder, and fenugreek (if using). Bring the sauce to a simmer, and cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
- Finish the Sauce: Add the heavy cream, and stir to combine. Taste the sauce and adjust the seasoning with salt, and more spices if needed. Let the sauce simmer for another 5-6 minutes, allowing the flavors to meld.
- Add the Chicken: Add the cooked chicken pieces to the sauce, stirring to coat the chicken in the sauce. Let it simmer for another 5-7 minutes to allow the chicken to absorb the flavors.
- Serve: Garnish with fresh cilantro and serve hot with naan, basmati rice, or roasted vegetables.