Butter Chicken Rich Creamy (Printable version)
Tender chicken in velvety spiced tomato-butter sauce with aromatic Indian flavors.
# Ingredient List:
→ Chicken Marinade
01 - 1.3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1.5 tablespoons lemon juice
04 - 1 tablespoon ginger paste
05 - 1 tablespoon garlic paste
06 - 1.5 teaspoons ground cumin
07 - 1.5 teaspoons ground coriander
08 - 1 teaspoon garam masala
09 - 1 teaspoon chili powder
10 - 3/4 teaspoon salt
→ Sauce
11 - 3 tablespoons unsalted butter
12 - 1 tablespoon neutral oil (sunflower or canola)
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tablespoon ginger paste
16 - 14 ounces canned crushed tomatoes
17 - 1.5 teaspoons ground cumin
18 - 1.5 teaspoons ground coriander
19 - 1.5 teaspoons paprika
20 - 1 teaspoon garam masala
21 - 1 teaspoon sugar
22 - 1/2 teaspoon chili powder (optional, for extra heat)
23 - 1/2 cup heavy cream
24 - 1 teaspoon kasuri methi (dried fenugreek leaves)
25 - Salt, to taste
26 - Fresh cilantro, chopped, for garnish
# How to Make It:
01 - Combine all marinade ingredients in a large bowl and mix thoroughly. Add chicken pieces, ensuring complete coating. Cover and refrigerate for at least 1 hour, preferably overnight for optimal flavor penetration.
02 - Preheat oven broiler or grill pan to high temperature. Arrange marinated chicken on foil-lined tray or skewers. Grill for 8 to 10 minutes, turning once, until lightly charred and cooked through. Reserve for sauce.
03 - Heat butter and oil in large skillet over medium heat. Sauté onions for 5 to 6 minutes until golden brown. Add minced garlic and ginger paste; cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, cumin, coriander, paprika, garam masala, sugar, and chili powder if using. Simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens and oil separates on surface.
05 - Transfer sauce to blender and purée until completely smooth, or use immersion blender directly in pan. Return blended sauce to skillet.
06 - Add grilled chicken to smooth sauce. Pour in heavy cream and sprinkle kasuri methi. Simmer gently for 8 to 10 minutes until flavors meld and chicken reaches desired tenderness. Adjust salt as needed.
07 - Sprinkle chopped cilantro over finished dish. Serve immediately accompanied by basmati rice or fresh naan bread.
# Expert Suggestions:
01 -
- The yogurt marinade makes the chicken impossibly tender, like it's been slow-cooked for hours
- That moment when cream hits the spiced tomato sauce is pure kitchen alchemy
02 -
- The sauce needs to be fully blended before adding cream back in, or you'll end up with separated textures that look unappetizing
- Letting the oil separate from the tomato mixture before blending is crucial—that's where the depth of flavor lives
03 -
- Pat the chicken completely dry before marinating, or the yogurt won't adhere properly
- Always warm your cream slightly before adding it to hot sauce to prevent curdling