Description
A rich, creamy, and flavorful butter chicken recipe that captures the essence of Indian cuisine, perfect for family dinners or impressing guests.
Ingredients
Scale
- 1 ½ pounds chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ cup unsalted butter
- 1 medium onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- In a bowl, mix yogurt, lemon juice, ground cumin, coriander, garam masala, turmeric, and paprika. Stir in minced garlic and ginger.
- Cut chicken thighs into bite-sized pieces and coat them with the marinade. Let it rest for at least 30 minutes in the fridge.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until they are translucent and lightly golden, about 5-7 minutes.
- Add the marinated chicken to the skillet. Cook for about 6-8 minutes until the chicken is browned on the outside.
- Pour in the crushed tomatoes and simmer for about 10 minutes, stirring occasionally.
- Next, add the heavy cream, stirring to combine. Bring to a gentle simmer and let the sauce thicken for about 5 minutes.
- Taste and season with salt as needed. Garnish with fresh cilantro.
- Serve hot with basmati rice, naan, or your favorite bread.
Notes
Marinate chicken overnight for deeper flavor. Great with cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg