This delicious Butter Chicken recipe is creamy, tomatoey, and full of aromatic spices. I've been making butter chicken since I was in sixth grade and can't wait to share this recipe! Most restaurants use chicken breasts, but I opted to use chicken thighs because they're more juicy and flavorful.
Looking for more Indian recipes? Pair this with my homemade naan!
About This Recipe
For the longest time, I considered butter chicken to be one of my favorite foods. Whenever I went to an Indian restaurant, it was what I always ordered. I know it has a bit of a reputation for being "not authentic" and something only non-Indians order, but honestly, I just really like it, lol.
To me, butter chicken is the perfect bite with the perfect balance of flavors. It's got acidity from tomatoes, richness from cream, savory depth from onions, garlic, and chicken, and of course, all the aromatic spices involved.
I got this recipe from an old Indian classmate when I was in sixth grade. She also shared her mom's samosa recipe, but I'll save that one for another day. This recipe is incredibly easy to make. I've modified it a bit to my own taste, but it's more or less similar to what she gave me.
Key Ingredients
Boneless chicken thighs: Most recipes use chicken breasts, but I believe that to be a huge disservice to this dish. Chicken thighs are much juicier and more flavorful. For this recipe, I actually used bone-in chicken thighs, and I deboned them myself, and then used the bones to make a stock.
Greek yogurt: For marinating the chicken! Indian people love to use Greek yogurt because the acidity tenderizes the meat, and the thickness of the yogurt helps the spices cling to the meat better.
Spices: You'll need garam masala (Indian spice mix), cumin, coriander, Kashmiri chili powder (cayenne pepper works too, but use less of it), turmeric, and a cinnamon stick.
Lemon juice: For tenderizing the chicken.
Onions, garlic, & ginger: These form the aromatic base of the sauce. An Indian friend once told me to use triple the amount of other recipes. That's why this recipe uses 3 tablespoons of garlic, which is about 9 cloves.
Crushed tomatoes: You can also use fresh tomatoes. But I love canned tomatoes because they are usually sweeter and have a deeper red color.
Heavy cream: For adding all that richness at the end.
Instructions
STEP 1: Marinate the chicken for at least 30 minutes or overnight in the fridge.
(I forgot to take a picture of the chicken being pan-fried)
STEP 2: Heat 1 tablespoon of oil in a large pan over medium-high heat. Fry the chicken in several batches until charred on the outside and cooked through.
STEP 3: In a large pot, cook the onions, garlic, and ginger until golden, about 7-8 minutes.
STEP 4: Add the spices and cook for another 30-60 seconds.
STEP 5: Add the crushed tomatoes and 2 cups of water (or stock). Use an immersion blender or a regular blender to puree the mixture.
STEP 6: Add the sugar and cinnamon stick and bring to a boil. Reduce the heat and let it gently simmer for 25-30 minutes.
STEP 7: Stir in the heavy cream and kasoori methi. Cook for a few minutes, then add the chicken and cook until heated through. Serve with basmati rice or naan. Enjoy!
๐ Recipe
Creamy Butter Chicken
Ingredients
For the chicken marinade
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons fresh lemon juice
- 1 tablespoon garam masala
- 1 tablespoon minced ginger
- 1 tablespoon minced ginger
- ยฝ teaspoon kashmiri chili powder (or ยผ teaspoon cayenne pepper)
- ยฝ teaspoon salt
- โ cup Greek yogurt
For the sauce
- 4 tablespoons butter
- 1 large onion (diced)
- 2 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon kashmiri chili powder (or ยฝ teaspoon cayenne pepper)
- 1 teaspoon salt
- ยฝ teaspoon turmeric
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon sugar
- 1 cinnamon stick
- ยฝ cup heavy whipping cream
- 1 teaspoon kasoori methi (optional)
Instructions
- Combine the chicken marinade ingredients in a medium bowl. Marinate for at least 30 minutes, preferably overnight.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Fry the chicken in several batches until charred on the outside and cooked through. If a lot of burnt bits end up on the pan, make sure to wipe between batches. Remove the chicken to a plate.
- In a large pot, melt the butter over medium heat. Cook the onions, garlic, and ginger for 7-8 minutes until golden.
- Add the cumin, coriander, garam masala, kashmiri chili powder, salt, and turmeric. Cook for 30-60 seconds.
- Add the crushed tomatoes and 2 cups of water. Use an immersion blender or blender to puree the mixture.
- Add the sugar and cinnamon stick. Bring to a boil and simmer for 25-30 minutes.
- Stir in the heavy cream and kassori methi. Bring to a gentle simmer for a few minutes, then add the chicken. Once the chicken is heated up, serve with naan or rice. Enjoy!
Don
This recipe was easy and delicious!