Description
This Easy Butter Chicken recipe offers a delicious and creamy Indian dish featuring tender chicken thighs marinated in a blend of spices and yogurt, then cooked to perfection in a rich, buttery tomato cream sauce. Perfect for a flavorful weeknight dinner or entertaining guests, this recipe combines traditional Indian flavors with a simple preparation method.
Ingredients
Scale
Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon turmeric powder
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup butter
- 1/4 cup tomato paste
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro, for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger paste, garlic paste, garam masala, paprika, turmeric powder, chili powder, cumin powder, coriander powder, salt, and black pepper. Mix thoroughly to coat the chicken evenly with the marinade.
- Refrigerate: Cover the bowl and refrigerate the marinated chicken for at least 4 hours, preferably overnight, to allow the flavors to develop.
- Preheat Oven or Prepare Skillet: Preheat your oven to 375°F (190°C) if baking. Alternatively, prepare a skillet over medium-high heat for stovetop cooking.
- Cook the Chicken: For oven: Spread the marinated chicken in a single layer on a baking sheet and bake for 25-30 minutes until cooked through and slightly browned. For stovetop: Cook the chicken in batches in the skillet, avoiding overcrowding, for about 5-7 minutes per side until browned and cooked through.
- Set Cooked Chicken Aside: Remove the cooked chicken from the oven or skillet and set aside.
- Sauté Onions: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and lightly golden.
- Add Ginger and Garlic Paste: Stir in the ginger and garlic pastes and sauté for another minute until fragrant.
- Add Tomato Paste: Mix in the tomato paste and cook for 1-2 minutes, stirring constantly to build depth of flavor.
- Add Tomatoes and Spices: Pour in the undrained diced tomatoes along with garam masala, paprika, turmeric powder, cumin powder, cayenne pepper, and salt. Bring the mixture to a gentle simmer.
- Simmer Sauce: Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally to blend the flavors thoroughly.
- Add Cream and Butter: Stir in the heavy cream and butter, simmering for an additional 5 minutes until the sauce thickens to your preference. Adjust seasoning if needed.
- Combine Chicken and Sauce: Add the cooked chicken pieces back to the sauce, coating them completely. Simmer together for 5 more minutes to meld flavors.
- Garnish and Serve: Sprinkle chopped cilantro over the butter chicken before serving. Enjoy hot with basmati rice, naan bread, or roti.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Cooking the chicken separately before adding to the sauce prevents overcooking and ensures a nice sear.
- If you prefer less heat, adjust or omit the cayenne pepper and chili powder.
- Use fresh cilantro for garnish to add a burst of freshness.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
