Butter Chicken
A creamy and flavorful butter chicken dish made with tender chicken thighs and a rich tomato sauce, perfect for weeknight dinners and impressing guests.
Ingredients
Main ingredients
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces Choose skinless, boneless thighs for even cooking.
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin Toast for better flavor.
- 1 teaspoon coriander Toast for better flavor.
- 1 teaspoon garam masala Use fresh or grind your own.
- 1 teaspoon turmeric
- 1 teaspoon chili powder Adjust to taste.
- 1 can crushed tomatoes (15 ounces) San Marzano-style recommended.
- 1 cup heavy cream Can substitute half-and-half for a lighter option.
- Salt to taste
- Fresh cilantro for garnish
Instructions
Preparation
- In a bowl, combine the chicken pieces with salt, turmeric, and chili powder. Mix well to coat every piece. Let it marinate for at least 15 minutes.
- Heat a large pan over medium heat and add the vegetable oil. When the oil shimmers, add the marinated chicken in a single layer and cook until browned, about 4–6 minutes. Remove chicken and set aside.
- In the same pan, add the butter and then the chopped onion. Sauté until golden brown, about 6–8 minutes.
- Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add cumin, coriander, garam masala, and chili powder. Toast the spices for about 1 minute, stirring constantly.
- Pour in the crushed tomatoes and season with salt. Bring to a gentle simmer, cooking for about 10 minutes until the sauce thickens.
- Slowly stir in the heavy cream and simmer for another 5 minutes to integrate flavors.
- Add the cooked chicken back into the pan, coating it in the sauce. Let it simmer on low heat for an additional 10 minutes.
- Remove from heat and garnish with chopped cilantro. Serve with steamed basmati rice or naan.
Notes
For a dairy-free version, replace heavy cream with full-fat coconut milk. Brown chicken in batches to ensure proper browning.