Butter Chicken (Printable Version)

Tender chicken in a rich, creamy tomato-based curry with aromatic Indian spices

# What You Need:

→ Chicken & Marinade

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon neutral oil (sunflower or canola)
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground cumin
16 - 2 teaspoons paprika
17 - 1 teaspoon garam masala
18 - 1/2 teaspoon chili powder
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt
21 - 1/2 cup heavy cream
22 - 2 tablespoons unsalted butter (to finish)
23 - Fresh cilantro, chopped (for garnish)

# How To Make:

01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces, toss to coat thoroughly, and marinate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - Heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and nearly cooked through, approximately 5–7 minutes. Remove chicken from pan and set aside, reserving any juices.
03 - In the same pan, add chopped onion and sauté for 3–4 minutes until soft and translucent. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Stir in crushed tomatoes, cumin, paprika, garam masala, chili powder, sugar, and salt. Simmer for 10 minutes, stirring occasionally, until the sauce thickens noticeably and deepens in color.
05 - Reduce heat to low. Stir in heavy cream and 2 tablespoons butter, continuing to stir until completely melted and the sauce achieves a smooth, velvety consistency.
06 - Return chicken with any accumulated juices to the pan. Simmer gently for 5–7 minutes until chicken is fully cooked through and flavors have melded together.
07 - Garnish generously with fresh chopped cilantro and serve immediately with basmati rice or warm naan bread.

# Expert Advice:

01 -
  • The velvety tomato cream sauce tastes like it simmered for hours but comes together in under 45 minutes
  • Marinating the chicken in yogurt makes it impossibly tender, like it's been slow cooked all day
02 -
  • The sauce will look thin when you first add the cream, but it thickens beautifully as it finishes cooking
  • Don't rush the initial tomato simmer, that reduction step is where the deep flavor develops
03 -
  • Use chicken thighs instead of breasts, they stay so much more tender in the sauce
  • Let the marinated chicken come to room temperature before cooking for even browning

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