Indian Butter Chicken

Indian Butter Chicken

Tender marinated chicken simmers in a velvety spiced tomato sauce rounded out with cream and butter.

Total 2 hr Makes 4 servings Calories 520/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

This classic North Indian dish layers yogurt-marinated chicken with a silky tomato sauce built on warm spices, butter, and cream. The sauce turns rich and slightly sweet as the tomatoes cook down, making it ideal for spooning over basmati rice or scooping up with naan. It comes together in stages but is straightforward enough for a weeknight dinner with a little planning ahead.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 3/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2/3 cup heavy cream
  • 2 tablespoons fresh cilantro, chopped

Method

  2. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate.

  3. Heat 1 tablespoon of butter and the vegetable oil in a 9-inch skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed, and sear until lightly browned on the outside but not fully cooked through, about 3 minutes per side.

  4. Transfer the seared chicken to a plate and set aside.

  5. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 6 minutes.

  6. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  7. Add the cumin, garam masala, turmeric, and cayenne and stir constantly for 30 seconds to toast the spices.

  8. Pour in the crushed tomatoes, salt, and sugar. Stir well, bring to a simmer, and cook uncovered, stirring occasionally, until the sauce thickens and deepens in color, about 15 minutes.

  9. Carefully transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the skillet.

  10. Return the smooth sauce to the skillet over medium heat. Stir in the heavy cream.

  11. Add the seared chicken and any accumulated juices to the sauce. Simmer gently until the chicken is cooked through and the sauce is heated through, about 12 minutes.

  12. Taste and adjust salt and sugar as needed. Garnish with chopped cilantro before serving.

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    Indian Butter Chicken

    This classic North Indian dish layers yogurt-marinated chicken with a silky tomato sauce built on warm spices, butter, and cream. The sauce turns rich and slightly sweet as the tomatoes cook down, making it ideal for spooning over basmati rice or scooping up with naan. It comes together in stages but is straightforward enough for a weeknight dinner with a little planning ahead.

    2 hr 4 servings 520 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
    • 3/4 cup plain yogurt
    • 1 tablespoon lemon juice
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 1 teaspoon garam masala
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon cayenne pepper
    • 1 tablespoon garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 4 tablespoons unsalted butter, divided
    • 1 tablespoon vegetable oil
    • 1 medium yellow onion, finely chopped
    • 1 tablespoon garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon cayenne pepper
    • 1 28-ounce can crushed tomatoes
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 2/3 cup heavy cream
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      In a large bowl, whisk together the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, cayenne, garlic, and ginger.

    2. 2

      Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate.

    3. 3

      Heat 1 tablespoon of butter and the vegetable oil in a 9-inch skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed, and sear until lightly browned on the outside but not fully cooked through, about 3 minutes per side.

    4. 4

      Transfer the seared chicken to a plate and set aside.

    5. 5

      In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 6 minutes.

    6. 6

      Stir in the garlic and ginger and cook until fragrant, about 1 minute.

    7. 7

      Add the cumin, garam masala, turmeric, and cayenne and stir constantly for 30 seconds to toast the spices.

    8. 8

      Pour in the crushed tomatoes, salt, and sugar. Stir well, bring to a simmer, and cook uncovered, stirring occasionally, until the sauce thickens and deepens in color, about 15 minutes.

    9. 9

      Carefully transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the skillet.

    10. 10

      Return the smooth sauce to the skillet over medium heat. Stir in the heavy cream.

    11. 11

      Add the seared chicken and any accumulated juices to the sauce. Simmer gently until the chicken is cooked through and the sauce is heated through, about 12 minutes.

    12. 12

      Taste and adjust salt and sugar as needed. Garnish with chopped cilantro before serving.