Description
A rich and creamy Indian butter chicken made with tender chicken simmered in a buttery tomato sauce, gently spiced and finished with cream for a comforting, restaurant-style meal at home.
Ingredients
- Boneless chicken thighs, 700 grams
- Plain yogurt, 120 grams
- Ginger garlic paste, 2 tablespoons
- Garam masala, 2 teaspoons
- Paprika, 1 teaspoon
- Salt, 1.5 teaspoons
- Unsalted butter, 4 tablespoons
- Tomato puree, 400 grams
- Heavy cream, 120 milliliters
- Ground cumin, 1 teaspoon
- Ground coriander, 1 teaspoon
- Sugar, 1 teaspoon
- Fresh cilantro, 2 tablespoons chopped
Instructions
- In a bowl, mix yogurt, ginger garlic paste, garam masala, paprika, and salt. Add the chicken and coat well. Let it marinate for at least 15 minutes.
- Heat a large skillet over medium heat and melt 2 tablespoons of butter.
- Add the marinated chicken and cook until lightly golden on the outside. Remove and set aside.
- In the same skillet, add the remaining butter, tomato puree, cumin, coriander, and sugar.
- Simmer the sauce gently for 10 to 15 minutes, stirring often, until thick and fragrant.
- Return the chicken to the skillet and stir to coat with the sauce.
- Add the heavy cream and cook on low heat until the sauce is smooth and glossy and the chicken is fully cooked.
- Finish with chopped fresh cilantro and serve hot.
Notes
- Simmer gently after adding cream to prevent the sauce from separating.
- The flavor deepens even more if made a few hours ahead.
- Adjust salt and spice levels just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 135 mg