Description
This Creamy Butter Chicken recipe brings together tender chicken pieces simmered in a rich tomato-butter sauce infused with warm Indian spices. It’s velvety, aromatic, and incredibly satisfying, perfect with naan or basmati rice.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into chunks
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 3 tablespoons butter
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- In a large bowl, mix yogurt, lemon juice, garlic paste, ginger paste, chili powder, and salt. Add chicken and marinate for at least 30 minutes or overnight.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add marinated chicken and cook until golden brown. Remove and set aside.
- In the same pan, melt remaining butter and sauté garam masala, cumin, and coriander powder for about 30 seconds until aromatic.
- Add tomato puree and simmer for 10 minutes, stirring occasionally.
- Return the chicken to the pan, add cream, and simmer until the sauce thickens and chicken becomes tender.
- Season with salt to taste and swirl in a drizzle of cream before serving.
- Garnish with chopped cilantro and serve hot with naan or rice.
Notes
- Marinating overnight enhances the flavor and tenderness.
- Use full-fat yogurt and cream for a rich and velvety texture.
- Add a pinch of sugar if the sauce tastes too tangy.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg