Description
This butter chicken is the real deal—tender marinated chicken in a velvety, spice-packed sauce that hits every note of savory, creamy, and comforting. It’s a bold, flavorful Indian classic that’s surprisingly simple to make at home. Serve it up with fluffy rice or warm naan for the ultimate cozy meal.
Ingredients
For the Marinade:
• 2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 1 cup plain Greek yogurt
• 6 garlic cloves, minced
• 2 tbsp fresh ginger, peeled and minced
• 2 tsp garam masala
• ½ tbsp salt
• ½ tbsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ancho chili powder
For the Sauce:
• ½ cup unsalted butter, divided
• 1 large yellow onion, diced
• 6 garlic cloves, minced
• 1½ tbsp fresh ginger, minced
• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp salt
• 1½ tsp ground coriander
• 1½ tsp ancho chili powder
1 (28 oz) can diced tomatoes
• 1½ cups heavy cream
• 1 tbsp granulated sugar
To Serve:
• Fresh cilantro, chopped
• Cooked white rice
• Warm naan bread
Instructions
In a bowl, mix all marinade ingredients and toss chicken to coat. Cover and marinate in the fridge for at least 1 hour (overnight for best flavor).
In a large skillet, melt ¼ cup butter over medium heat. Add marinated chicken and cook until browned and cooked through. Remove and set aside.
In the same pan, melt remaining butter. Sauté onion until soft, then add garlic and ginger; cook 2 minutes.
Stir in spices and toast for 1 minute. Add diced tomatoes and simmer for 10 minutes.
Use an immersion blender to smooth the sauce (optional). Stir in cream and sugar.
Return chicken to the pan and simmer for 10 minutes until thick and creamy.
Garnish with cilantro and serve hot with rice and naan.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 480
- Fat: 36g
- Carbohydrates: 6g
- Protein: 30g