Description
A rich and creamy Indian spiced butter chicken recipe featuring tender marinated chicken simmered in a flavorful tomato and cream sauce, garnished with fresh cilantro. Perfectly balanced with aromatic spices, this classic dish offers a comforting meal served best with basmati rice or naan.
Ingredients
Scale
Marinade and Chicken
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1-2 teaspoons cayenne pepper (adjust for heat preference)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon garam masala
- Salt and pepper to taste
Cooking
- 1 tablespoon butter
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- Additional butter (optional for a richer flavor)
- 1/4 cup cilantro leaves, chopped (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, cumin, cayenne, coriander, turmeric, garam masala, salt, and pepper. Add chicken pieces and coat them thoroughly. Cover and marinate for at least 1 hour; for best results, refrigerate overnight to develop deeper flavors.
- Sauté Onions: Heat butter in a large skillet over medium heat. Add finely chopped onions and sauté until soft and golden brown, which usually takes about 5-7 minutes. This step builds the base flavor for the sauce.
- Add Aromatics: Stir in minced garlic and ginger, cooking for 1-2 minutes until aromatic but not browned, enhancing the overall taste.
- Cook the Chicken: Add the marinated chicken to the skillet. Brown the chicken pieces evenly on all sides over medium heat, approximately 8-10 minutes, locking in juices and flavor.
- Simmer with Tomatoes: Pour in the crushed tomatoes, stirring well to combine with the chicken and spices. Allow the mixture to simmer on medium-low heat for about 15 minutes, letting the sauce thicken and the flavors meld.
- Finish with Cream: Lower the heat and gently stir in heavy cream or coconut milk. Continue to simmer for another 5-10 minutes until the chicken is fully cooked and the sauce turns creamy and rich.
- Season and Garnish: Taste and adjust seasoning with additional salt or cayenne pepper if desired. Garnish the butter chicken with freshly chopped cilantro to add a fresh herbal note.
- Serve: Serve the creamy Indian spiced butter chicken hot alongside basmati rice, naan, or your preferred bread to soak up the luscious sauce.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Using chicken thighs provides juicier and more flavorful results compared to breasts.
- Adjust cayenne pepper according to your heat preference for a milder or spicier dish.
- Substitute heavy cream with coconut milk for a dairy-free option with a subtle coconut flavor.
- Additional butter can be added at the end for an even richer sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
