Description
Indulge in this globally beloved North Indian curry, featuring succulent pieces of chicken marinated overnight in a spiced yogurt blend and simmered in a velvety, rich tomato-based sauce. This recipe captures the essence of restaurant-quality butter chicken with a perfectly balanced, silky texture and a warm, aromatic spice profile. It is the ultimate comfort food for your family, best enjoyed with fresh naan or fragrant basmati rice.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 cup plain full-fat yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp garam masala
1 tsp chili powder
1 tsp ground coriander
3 tbsp unsalted butter
1 cup tomato puree or crushed tomatoes
1 cup heavy cream
1 tsp salt (adjust to taste)
Fresh cilantro for garnish
Instructions
In a bowl, combine the yogurt, ginger, garlic, garam masala, chili powder, and coriander to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated, and refrigerate overnight for best results.
Heat 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the marinated chicken pieces in batches until browned on all sides, then remove and set aside.
In the same skillet, add the remaining butter and the tomato puree, cooking for 5-8 minutes until thickened.
Return the chicken to the skillet, pour in the heavy cream, and stir to combine.
Simmer on low heat for 10-15 minutes until the sauce is velvety and the chicken is cooked through.
Garnish with fresh cilantro and serve hot.
Notes
Overnight marination is critical for achieving the signature tender texture of the chicken. If you prefer a thinner sauce, you can add a splash of water or chicken broth, though traditional butter chicken is known for its thick, clingy consistency. Ensure the heat remains low after adding the cream to prevent curdling.
- Prep Time: 20
- Cook Time: 45
- Category: Meals
- Method: Stovetop
- Cuisine: Indian