Description
This easy Butter Chicken recipe delivers tender, juicy chicken thighs simmered in a rich, creamy tomato sauce with aromatic Indian spices. Marinated in yogurt and spices overnight, the chicken absorbs deep flavors, making this dish a comforting and delicious meal perfect for any night of the week.
Ingredients
Scale
Marinade
- 3/4 cup Full-fat Greek yogurt
- 4 cloves Garlic (minced)
- 1 tsp Garam masala
- 1 tsp Cumin (optional; or more garam masala)
- 1 tsp Sea salt
- 1/2 tsp Ground ginger
- 1/2 tsp Chili powder
- 2 lb Boneless skinless chicken thighs
Sauce
- 1/4 cup Unsalted butter
- 1/2 large Onion (sliced thinly)
- 2 cloves Garlic (minced)
- 1 (29-oz) can Tomato sauce
- 1/2 cup Heavy cream
- 1 tbsp Garam masala
- 1 tsp Cumin (optional; or more garam masala)
- 1 tsp Ground ginger
- 1 tsp Chili powder
- 3/4 tsp Sea salt (to taste)
- Cilantro (optional, for garnish)
Instructions
- Marinate the chicken: In a large bowl, stir together all the marinade ingredients including yogurt, minced garlic, garam masala, cumin, sea salt, ground ginger, and chili powder. Add the chicken thighs, stirring well to coat evenly. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, preferably overnight, to let the flavors develop.
- Prepare the chicken pieces: Remove the chicken from the marinade and cut into bite-sized pieces using kitchen shears. There is no need to remove the marinade; leave any excess marinade stuck to the chicken as it adds flavor during cooking.
- Sauté onions: Melt the unsalted butter in a large sauté pan over medium heat. Add the thinly sliced onion and cook for 8-10 minutes until soft, caramelized, and golden brown, stirring occasionally to prevent burning.
- Add garlic: Create a well in the center of the pan and add the minced garlic. Sauté for about 30 seconds until fragrant, then mix the garlic well with the onions.
- Make the sauce: Stir in the tomato sauce, heavy cream, garam masala, cumin, ground ginger, chili powder, and sea salt. Taste and adjust salt if needed. Allow the sauce to develop flavors as it cooks.
- Cook the chicken in the sauce: Add the chicken pieces to the pan, nestling them in a single layer within the sauce. Spoon extra sauce over the chicken to ensure it is fully coated. Raise the heat to high and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cook for 8-10 minutes, stirring every few minutes, until the sauce thickens slightly and the chicken is fully cooked through.
- Garnish and serve: Adjust salt to taste. Optionally garnish with chopped fresh cilantro before serving. Enjoy with rice or naan bread.
Notes
- Marinate the chicken overnight for more tender and flavorful results.
- Use boneless, skinless chicken thighs for juicier meat that holds up well in the sauce.
- Adjust chili powder to your preferred spice level.
- Leftover butter chicken tastes great reheated and can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with basmati rice or warm naan bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 130 mg
Keywords: Butter Chicken, Indian chicken recipe, easy butter chicken, creamy chicken curry, Indian cuisine, chicken thighs recipe
