Ingredients:

Marinade

• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 1/2 tsp garam masala
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1.5 lb chicken thigh, cut into pieces

Curry

• 2 tbsp butter
• 1 cup tomato puree
• 1 cup heavy cream
• 1 tbsp sugar
• 1 tsp salt

Instructions for Creamy Indian Butter Chicken Recipe:

Prepare the Marinade:
In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to develop.

Cook the Chicken:
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the marinated chicken along with all the marinade. Cook for 5 – 7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.

Make the Curry Sauce:
Reduce the heat to low. Stir in the tomato puree, heavy cream, sugar, and salt. Mix well to combine, ensuring the chicken is fully coated in the sauce.

Simmer:
Cover the skillet and let the curry simmer gently for 15–20 minutes, stirring occasionally, until the chicken is tender and fully cooked and the sauce thickens.

Serve:
Serve the butter chicken hot with basmati rice, naan, or your favorite Indian bread. Garnish with fresh cilantro if desired.

Tips for Making Indian Butter Chicken:

Marinate for Flavor: Marinate the chicken for at least 1 hour, but overnight is best for deeper flavor and tenderness.

Use Chicken Thighs: Thighs are more tender and flavorful than chicken breasts, making them perfect for this dish.

Fresh Spices: Use fresh, aromatic spices for the best taste. Toast whole spices and grind them for added depth.

Simmer Slowly: Allow the curry to simmer gently for 15-20 minutes to let the flavors meld beautifully.

Balance the Heat: Adjust the chili powder based on your spice tolerance. Add a little sugar to balance the acidity of the tomatoes.

Creamy Texture: Use full-fat yogurt and heavy cream for a rich, luscious sauce.

Ghee Over Oil: For authentic flavor, opt for ghee or butter instead of oil.

Don’t Rush the Marination: Let the marinade fully coat the chicken, ensuring every piece absorbs the spices.

Pair with the Right Sides: Serve with naan or basmati rice.

Make it Ahead: The flavors deepen when the dish is allowed to sit for a few hours, making it perfect for meal prep or leftovers.

Try these next:

Pork chops

Creamy Tomato Gnocchi

Creamy Herb Mushroom Chicken

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Indian Butter Chicken

Indian Butter Chicken is a creamy, spiced dish with tender marinated chicken simmered in a rich tomato and cream sauce, perfect with rice or naan.

Course Main Course

Cuisine Indian

Keyword butter chicken, creamy curry, indian butter chicken

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Marinate time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 4

Ingredients

Marinade

• 1/2 cup plain yogurt
• 1 tbsp lemon juice Curry
• 2 tbsp butter
• 1 cup tomato puree
• 1 cup heavy cream
• 1 tbsp sugar
• 1 tsp salt marinate for at least 1 hour preferable overnight
• 1 tsp turmeric powder
• 1 1/2 tsp garam masala
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp freshly grated ginger
• 2 cloves garlic minced
• 1.5 lb chicken thigh cut into pieces

Curry

• 2 tbsp butter
• 1 cup tomato puree
• 1 cup heavy cream
• 1 tbsp sugar
• 1 tsp salt

Instructions

Prepare the Marinade:

• In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to develop.

Cook the Chicken:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the marinated chicken along with all the marinade. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.

Make the Curry Sauce:

• Reduce the heat to low. Stir in the tomato puree, heavy cream, sugar, and salt. Mix well to combine, ensuring the chicken is fully coated in the sauce.

Simmer:

• Cover the skillet and let the curry simmer gently for 15–20 minutes, stirring occasionally, until the chicken is tender and fully cooked and the sauce thickens.

Serve:

• Serve the butter chicken hot with basmati rice, naan, or your favorite Indian bread. Garnish with fresh cilantro if desired.

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