Description
Learn how to make a delicious and easy Butter Chicken at home. This popular Indian curry features tender chicken in a rich, creamy tomato sauce with mild spices. Perfect for a comforting meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 2 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine chicken, yogurt, lemon juice, cumin, coriander, garam masala, turmeric, cayenne pepper (if using), and salt. Mix well and let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Melt butter in a large skillet or pot over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Pour in the crushed tomatoes and bring to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and tender.
- Stir in the heavy cream and heat through without boiling.
- Serve hot, garnished with fresh cilantro.
Notes
- For a milder spice, omit the cayenne pepper.
- You can substitute chicken breast for chicken thighs, but thighs tend to stay more tender.
- Serve with basmati rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg