Butter Chicken (Print Version)
Tender chicken in creamy tomato sauce with warming spices. Ready in 40 minutes.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
→ Marinade
02 - 1/2 cup plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp ground cumin
06 - 1 tsp garam masala
07 - 1 tsp chili powder
08 - 1 tsp salt
→ Sauce
09 - 2 tbsp unsalted butter
10 - 1 tbsp vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 1/2 tsp ground coriander
15 - 1 tsp paprika
16 - 1/2 tsp cayenne pepper
17 - 1 can (14 oz) crushed tomatoes
18 - 1/2 cup heavy cream
19 - 1 tbsp sugar
20 - 2 tbsp fresh cilantro, chopped
# How to Cook:
01 - Combine chicken with yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a large bowl. Mix thoroughly, cover, and marinate for at least 10 minutes, or up to 1 hour for deeper flavor penetration.
02 - Heat 1 tbsp butter and oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 5-6 minutes, turning occasionally, until lightly browned but not fully cooked through. Remove chicken and set aside, reserving juices.
03 - Add remaining 1 tbsp butter to the same skillet. Sauté onions for 3-4 minutes until soft and golden. Add minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn.
04 - Stir in coriander, paprika, and cayenne pepper. Cook for 30 seconds to bloom spices. Add crushed tomatoes and sugar; simmer for 5 minutes, stirring occasionally to develop flavors.
05 - Return chicken and accumulated juices to the skillet. Simmer for 8-10 minutes, or until chicken is cooked through and sauce begins to thicken slightly.
06 - Reduce heat to low. Stir in heavy cream and simmer for 2 more minutes to combine flavors. Adjust salt to taste. Serve hot, garnished with chopped cilantro alongside steamed rice or naan bread.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken impossibly tender, almost like it's been braising for hours instead of minutes
- This comes together in under 40 minutes but tastes like you spent all day coaxing flavors out of the pot
02 -
- The cream will curdle if you add it while the sauce is boiling furiously, so turn that heat down first
- Letting the chicken rest in the marinade for even 15 minutes makes a noticeable difference in tenderness
03 -
- If your sauce is too acidic from the tomatoes, add more sugar a pinch at a time until it balances out
- Toast your spices in a dry pan before adding them to the marinade for an extra layer of flavor