Butter Chicken

For the Chicken Marinade

• 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp red chili powder
• Salt, to taste

For the Butter Sauce

• 2 tbsp butter
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup tomato purée or crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp red chili powder (adjust for spice level)
• 1 cup heavy cream (or coconut cream for dairy-free)
• ½ tsp garam masala
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

How to Make Butter Chicken

1. Marinate the Chicken

• In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, and spices. Mix well so each piece is coated in the marinade.
• Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

2. Cook the Chicken

• Heat a large skillet or pan over medium heat. Add a drizzle of oil and cook the marinated chicken pieces until browned on all sides. Set the cooked chicken aside.

3. Prepare the Butter Sauce

• In the same skillet, add the butter and oil. Once melted, add the chopped onion and cook until softened and golden brown.
• Stir in the ginger-garlic paste and cook for another minute, until fragrant.
• Add the tomato purée, cumin, coriander, and red chili powder. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens and darkens.

4. Blend for a Smooth Sauce (Optional)

• For a smoother sauce, transfer the mixture to a blender and purée until smooth, then return it to the skillet. This step is optional but gives the sauce a rich, silky texture.

5. Finish the Sauce

• Add the cream and stir well, adjusting the seasoning with salt and pepper as needed. Simmer for 5 minutes until the sauce is creamy and thick.

6. Add the Chicken

• Add the cooked chicken back to the sauce and stir to coat. Let it simmer for another 5-7 minutes so the flavors meld together.

7. Serve and Garnish

• Garnish with fresh cilantro and serve hot with basmati rice or naan for a complete meal.

Tips for the Best Butter Chicken

• Marinate for Maximum Flavor: Marinating the chicken, even for a short time, enhances flavor and tenderness.
• Use Thighs for Juicier Chicken: Boneless thighs add richness to the dish, but you can also use breasts for a leaner option.
• Blend the Sauce: Blending the tomato base gives the sauce a smooth, restaurant-quality finish.
• Adjust Spice to Taste: Butter Chicken is typically mild, but feel free to increase the red chili powder for extra heat.

Butter Chicken: A Warm and Savory Dish to Enjoy Anytime

Butter Chicken is the ultimate blend of flavor and comfort, with its tender chicken pieces, aromatic spices, and velvety sauce. Making it at home is easy and rewarding, offering an authentic taste of Indian cuisine that’s perfect for sharing. Whether it’s your first time making an Indian dish or Butter Chicken is already a favorite, this recipe brings the flavors of this beloved dish right into your kitchen.