Description
Indian Butter Chicken is a rich and creamy tomato-based curry featuring tender, marinated boneless chicken thighs cooked in a velvety butter sauce with aromatic spices. This dish balances tanginess, subtle sweetness, and moderate warmth, making it a beloved classic perfect for comforting weeknight meals or special occasions.
Ingredients
Scale
Chicken and Marinade
- 500g boneless chicken thighs, cut into pieces
- 150g plain yogurt
- 1 tbsp garlic-ginger paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tbsp lemon juice
Sauce
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 tbsp garlic-ginger paste
- 400g pureed tomatoes (fresh or canned)
- 1 tsp sugar or honey
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 100 ml heavy cream
- 1 tsp kasuri methi (dried fenugreek leaves)
- Fresh cilantro for garnish (optional)
- Salt to taste
- 2 tbsp oil (vegetable or butter for cooking chicken)
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, garlic-ginger paste, turmeric, chili powder, salt, and lemon juice. Add the boneless chicken pieces and mix thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to tenderize and infuse flavors.
- Cook the Chicken: Heat oil or a little butter in a skillet over medium heat. Add the marinated chicken pieces and cook until mostly done and slightly browned on the outside. Remove the chicken from the pan and set aside to retain its moisture.
- Prepare the Sauce: In the same pan, melt butter and sauté finely chopped onions until golden brown. Stir in garlic-ginger paste and cook until fragrant. Add pureed tomatoes, sugar, garam masala, cumin, coriander, and salt. Simmer the mixture until the oil separates and the sauce thickens.
- Finish the Dish: Return the partially cooked chicken to the pan and coat it thoroughly with the sauce. Stir in heavy cream and kasuri methi, then gently simmer for 10-15 minutes until the chicken is fully cooked and flavors meld beautifully.
- Serve Hot: Garnish with freshly chopped cilantro and a swirl of cream or melted butter if desired. Serve immediately with warm naan bread or basmati rice for a complete meal.
Notes
- Marinate the chicken for longer to enhance tenderness and flavor.
- Chicken thighs are preferable over breasts for juiciness and better texture.
- Simmer the sauce slowly to develop deep, rich flavors and a silky texture.
- A pinch of sugar or honey balances the acidity of tomato sauce.
- Don’t skip kasuri methi to maintain authentic aroma and taste.
- Always use fresh garlic, ginger, and quality butter for best flavor.
- Prep Time: 1 hour 15 minutes (including marination)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
Keywords: Indian Butter Chicken, Murgh Makhani, Indian curry, creamy chicken curry, boneless chicken recipe, Indian comfort food
