Description
This classic Indian Butter Chicken recipe features tender, marinated chicken pieces cooked in a creamy, spiced tomato sauce. The chicken is first marinated in yogurt and aromatic spices, then sautéed before being combined with a rich sauce made from butter, onions, garlic, ginger, and a blend of traditional Indian spices. Finished with heavy cream for luscious texture, this dish is perfect served hot with rice or naan for a comforting and flavorful meal.
Ingredients
For the Marinade
- 2 boneless skinless chicken breasts (about 1.5 lb.) cut into ½ inch pieces
- ½ cup Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp fresh ginger, grated
- 2 garlic cloves, pressed
- 2 tsp garam masala
- ½ tsp smoked paprika
- ½ tsp turmeric powder
- ¾ tsp salt
For Cooking
- 2 Tbsp cooking oil
- 3 Tbsp butter
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp garam masala
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 15 oz. can tomato sauce
- ¼ cup water
- ⅓ cup heavy cream, room temperature
Instructions
- Mix the marinade: In a large bowl, combine Greek yogurt, lemon juice, grated ginger, pressed garlic, garam masala, smoked paprika, turmeric powder, and salt. Stir well until all ingredients are fully incorporated.
- Marinate the chicken: Add the cut chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour or overnight for best flavor. Remove the marinated chicken from the fridge about 10 minutes before cooking.
- Cook the chicken: Heat a large cast-iron skillet over medium-high heat and add cooking oil. Add the chicken pieces and cook approximately 8-10 minutes, turning occasionally until they are lightly browned and cooked through.
- Remove and cover the chicken: Once fully cooked, transfer the chicken to a plate and cover with foil to keep warm.
- Sauté onions: Reduce heat to medium. In the same skillet, add butter and let it melt. Add the diced onions and sauté for about 4 minutes until softened.
- Add aromatics and spices: Stir in minced garlic, grated ginger, garam masala, ground cumin, smoked paprika, salt, and turmeric. Cook for 1 minute to release the spices’ aroma.
- Simmer sauce: Add the tomato sauce and water, stir well, then reduce heat to medium-low. Let the sauce simmer gently for 7-8 minutes, stirring occasionally to prevent sticking.
- Add heavy cream: Stir in the room temperature heavy cream to enrich the sauce and create a smooth, creamy texture.
- Combine chicken and sauce: Return the cooked chicken to the skillet, stirring to coat with the sauce. Simmer everything together for 2-3 minutes so the flavors meld.
- Serve: Optionally garnish with chopped cilantro and serve hot with cooked rice or naan bread for a complete meal. Enjoy!
Notes
- Marinating the chicken overnight will deepen the flavors and tenderize the meat further.
- Use room temperature heavy cream to prevent curdling when adding to the hot sauce.
- You can adjust the amount of garam masala and smoked paprika based on your spice preference.
- For a dairy-free option, substitute butter with ghee or oil and use coconut cream instead of heavy cream.
- Serve immediately to enjoy the best texture and flavor.
