Best Butter Chicken Indian Cuisine (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
680 g boneless chicken thighs, cut into bite-sized pieces
02 -
120 ml plain yogurt
03 -
30 ml freshly squeezed lemon juice
04 -
10 g garam masala
05 -
5 g ground cumin
06 -
5 g ground coriander
07 -
5 g chili powder
08 -
5 g turmeric powder
09 -
Salt, to taste
→ Sauce and Cooked Chicken
10 -
45 g butter, divided
11 -
1 large onion, finely chopped
12 -
4 cloves garlic, minced
13 -
2.5 cm ginger, grated
14 -
480 ml crushed tomatoes
15 -
240 ml heavy cream
16 -
5 g sugar
17 -
Fresh cilantro, chopped, for garnish
→ For Serving
18 -
Cooked basmati rice or warm naan
# Instructions:
01 -
Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a large bowl. Add chicken pieces, ensuring thorough coating. Cover and refrigerate for at least 1 hour or preferably overnight.
02 -
In a large skillet over medium heat, melt 30 g of butter. Add chopped onion and cook until golden brown, 8–10 minutes. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
03 -
Increase heat to medium-high. Add marinated chicken to the skillet, reserving the marinade. Sauté for 5–7 minutes, turning to brown evenly on all sides.
04 -
Add crushed tomatoes and reserved marinade to the skillet. Bring to a simmer. Reduce heat to low, cover, and cook for 15–20 minutes, or until chicken is cooked through and tender.
05 -
Uncover skillet and stir in heavy cream and sugar. Simmer uncovered for 5 minutes, stirring occasionally, until the sauce is creamy and slightly thickened. Adjust salt if needed.
06 -
Spoon over cooked basmati rice or serve with warm naan. Garnish generously with freshly chopped cilantro before serving.
# Notes:
01 -
For optimal flavor, marinate the chicken overnight. Use full-fat yogurt and heavy cream for a rich, velvety sauce.