Irresistible Easy Butter Chicken
This recipe delivers restaurant-quality butter chicken in the comfort of your own kitchen. Tender chicken pieces are simmered in a luscious tomato butter sauce, infused with aromatic spices, making it surprisingly easy to prepare.
Equipment
- Mixing bowl
- Measuring spoons
- Measuring cups
- Large pot or Dutch oven
- Stirring spoon
- Lid for pot
- Serving plates
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or chicken tenders, cut into 1-inch pieces
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons butter
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ cup heavy cream
- 2 tablespoons chopped cilantro, for garnish
- Cooked basmati rice, for serving
- Naan bread, for serving
Instructions
- In a bowl, combine the chicken pieces, ginger-garlic paste, garam masala, turmeric powder, red chili powder, salt, and yogurt.
- Mix well to ensure the chicken is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat the butter and oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- Add the ginger-garlic paste and sauté for another minute until fragrant.
- Pour in the crushed tomatoes, garam masala, turmeric powder, red chili powder, cumin powder, cayenne pepper (if using), sugar, and salt.
- Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally.
- Add the marinated chicken to the sauce.
- Stir to coat the chicken evenly.
- Cover the pot and cook for 15-20 minutes, or until the chicken is cooked through and tender. Make sure the internal temperature reaches 165°F (74°C).
- Stir in the heavy cream.
- Simmer for another 5 minutes, allowing the sauce to thicken slightly.
- Taste and adjust the seasoning as needed. Add more salt, sugar, or chili powder to your liking.
- Garnish with chopped cilantro.
- Serve hot with basmati rice or naan bread.
Notes
Adjust the amount of red chili powder and cayenne pepper to suit your spice preference. Using yogurt in the marinade is key to tenderizing the chicken. The tomato butter sauce is the heart and soul of this dish, so use high-quality crushed tomatoes. A small amount of sugar helps to balance out the acidity in the tomato sauce. Butter Chicken freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.