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Butter chicken is the kind of comfort food that turns an ordinary dinner into something memorable. With its velvety spiced tomato sauce and tender marinated chicken, this recipe captures all the flavors I crave from classic Indian cuisine and works beautifully for both cozy family meals and special gatherings.
Every time I make this butter chicken it disappears fast My kids practically scrape the pan clean and even friends who thought they did not like curry are now obsessed
Ingredients
- Boneless chicken thighs: For juicy texture and rich flavor
- Plain yogurt: For a tangy marinade that helps make the chicken extra tender. Use whole milk yogurt for the best results
- Lemon juice: To add brightness and balance richness. Fresh lemons really make a difference here
- Garam masala: An essential spice blend that gives signature warmth. Seek out a fresh blend for the fullest flavor
- Ground cumin: For earthy depth. Check the date on your spice jar for potency
- Ground coriander: To add citrusy herbal notes
- Chili powder: For a gentle heat. Use your favorite heat level
- Turmeric powder: For golden color and subtle earthiness
- Salt: To season
- Butter: For richness and that signature finish. Go for a good quality unsalted butter if you can
- Large onion: For a deep flavor base. Look for a firm onion with papery skin
- Garlic cloves: For pungent kick. Freshly minced garlic always shines through
- Fresh ginger: For zest and complexity. Grate it just before using for peak flavor
- Crushed tomatoes: For a tangy balanced sauce. Go for high quality canned or freshly crushed ripe tomatoes in season
- Heavy cream: For that luscious creamy sauce. Use full fat cream for the right texture
- Sugar: To mellow the acidity and round out the flavors
- Fresh cilantro: For a burst of herbal freshness as garnish
- Cooked basmati rice or naan: To soak up the sauce and make it a true meal
Step-by-Step Instructions
- Marinate the Chicken:
- Mix yogurt lemon juice garam masala cumin coriander chili powder turmeric and salt in a large bowl. Add chicken and toss to thoroughly coat. Cover and let marinate at least one hour or for best results overnight in the fridge. This marinating is what transforms the chicken into something so tender and flavorful.
- Sauté the Aromatics:
- Heat butter in a wide skillet over medium heat. Add chopped onions and cook slowly for eight to ten minutes. You want golden color and just a bit of sweetness. Stir in garlic and ginger and let them cook for one more minute until their fragrance jumps out.
- Brown the Chicken:
- Turn the heat up to medium high. Add the marinated chicken pieces (keep any leftover marinade). Sauté for about five to seven minutes stirring to brown on all sides. The chicken will not be fully cooked yet but should have some nice color.
- Simmer with Tomatoes:
- Pour in the crushed tomatoes and add any reserved marinade. Bring everything to a gentle simmer. Lower the heat cover and let it gently cook for about fifteen to twenty minutes until the chicken is cooked through and the flavors meld.
- Finish with Cream:
- Remove lid. Stir in the heavy cream and sugar. Simmer another five minutes stirring now and then until your sauce thickens to a silky consistency. Taste and season with salt as needed. The sauce should be rich and balanced.
- Serve and Garnish:
- Spoon the butter chicken generously over basmati rice or alongside warm naan. Scatter freshly chopped cilantro over the top for that final fresh touch.
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I really love how the garam masala shines in this recipe My grandmother would always sneak a little extra in for a bolder flavor and now I do the same Every time I taste the sauce I am reminded of busy festive evenings spent laughing and swapping stories around the dinner table
Storage Tips
Store leftover butter chicken in an airtight container in the fridge for up to three days. The flavors actually develop and taste even more amazing the next day. For freezing let it cool completely and store in a freezer safe container. Butter chicken freezes well for up to two months just thaw overnight before reheating gently on the stove or in the microwave. Always check for freshness by giving it a quick smell and tasting a bit before serving again.
Ingredient Substitutions
If you cannot find boneless chicken thighs boneless skinless chicken breast also works though thighs stay juicier during simmering. For the cream you can substitute coconut cream for a dairy free twist. The sauce will still be luscious but with a hint of coconut flavor. Greek yogurt can swap for plain yogurt in the marinade if that is what you have on hand and dried ginger can be used if you do not have fresh.
Serving Suggestions
Butter chicken tastes best with warm basmati rice so the grains soak up every bit of sauce. I also love serving it with homemade or store bought naan bread for scooping. The dish pairs wonderfully with cucumber raita a tangy yogurt salad or a side of spiced roasted vegetables. For brunch leftovers we sometimes fill soft rolls or wraps with cold butter chicken and fresh greens.
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This butter chicken recipe is sure to become a cherished favorite one bite and it will steal the show every time
Frequently Asked Questions
- → How long should the chicken be marinated?
For best flavor and tenderness, marinate the chicken for at least 1 hour, though overnight in the refrigerator is ideal.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works, but thighs offer more juiciness and flavor. Adjust cooking time to prevent dryness.
- → Is there a dairy-free alternative to heavy cream?
Coconut milk is a popular alternative for a dairy-free, creamy texture while maintaining rich flavor.
- → What can I serve with this dish?
This dish pairs beautifully with steamed basmati rice or warm naan to soak up the creamy, spiced sauce.
- → How spicy is this preparation?
The heat level is moderate. Adjust chili powder and garam masala quantities to suit your taste preferences.