Butter Chicken (Printable)
Tender chicken in spiced tomato-butter sauce with aromatic Indian flavors
# What You'll Need:
→ 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
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
23 - 1/2 cup heavy cream
24 - 1 teaspoon kasuri methi (dried fenugreek leaves)
25 - Salt to taste
26 - Fresh cilantro, chopped for garnish
# Directions:
01 - Whisk yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss to coat completely. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Preheat oven broiler or grill pan to high heat. Arrange marinated chicken on a foil-lined baking sheet or skewers. Grill for 8 to 10 minutes, turning once, until lightly charred and cooked through. Remove and set aside.
03 - Melt butter with oil in a large skillet over medium heat. Add chopped onion and sauté for 5 to 6 minutes until golden brown. Stir in minced garlic and ginger paste, cooking for 1 minute until fragrant.
04 - Pour crushed tomatoes into the skillet. Add cumin, coriander, paprika, garam masala, sugar, and chili powder. Simmer for 10 to 12 minutes, stirring frequently, until sauce thickens and oil begins to separate on surface.
05 - Transfer sauce to a blender and process until completely velvety, or use an immersion blender directly in the pan. Return smoothed sauce to the skillet.
06 - Add grilled chicken pieces to the sauce. Stir in heavy cream and kasuri methi. Simmer gently over low heat for 8 to 10 minutes until flavors meld together and chicken becomes tender. Season with salt to taste.
07 - Sprinkle generously with chopped fresh cilantro. Serve immediately while hot, accompanied by basmati rice or warm naan bread.
# Expert Tips:
01 -
- The yogurt marinade makes chicken impossibly tender while infusing it with flavor
- Homemade sauce puts takeout versions to shame and comes together faster than delivery
- Leftovers actually taste better the next day as spices deepen
02 -
- Blending hot sauce requires caution, venting the blender lid to prevent pressure buildup
- The oil separating from tomatoes is the visual cue that your base has cooked long enough
- Chicken thighs need only light char on the grill since they finish cooking in the sauce
03 -
- Marinating overnight transforms good butter chicken into extraordinary butter chicken
- The secret ingredient no one talks about is patience while reducing the tomato base