Description
Tender chicken simmered in a velvety, spiced tomato-cream sauce, this butter chicken delivers bold flavor and irresistible richness. Perfect with rice or naan, it’s a warm, comforting dish that brings restaurant-quality Indian flavor to your home kitchen.
Ingredients
For the Chicken Marinade:
3 lbs boneless, skinless chicken thighs or breasts (cubed)
1 cup yogurt
6 cloves garlic, minced
2 tablespoons ginger, grated
2 teaspoons chili powder or red pepper powder
½ teaspoon paprika
2 teaspoons garam masala
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
For the Sauce:
4 tablespoons unsalted butter
3 teaspoons coriander seeds
3 teaspoons cumin seeds
2 medium onions, chopped
2 teaspoons turmeric
6 cloves garlic, minced
2 tablespoons ginger, grated
1 tablespoon garam masala (or more to taste)
2 teaspoons chili powder or red pepper powder
2 (16 oz) cans tomato puree
1 cup water
1 cup heavy cream
1 teaspoon dried fenugreek leaves
Salt and pepper to taste
Cilantro or parsley, chopped (for garnish)
Instructions
Marinate chicken: In a bowl, mix yogurt, garlic, ginger, spices, salt, pepper, and oil. Add chicken and marinate at least 1 hour or overnight.
In a large pot, melt butter. Add coriander and cumin seeds. Toast until fragrant.
Add onion, cook until golden. Stir in turmeric, garlic, ginger, garam masala, and chili powder. Cook 2–3 minutes.
Pour in tomato puree and water. Simmer for 10 minutes.
Add marinated chicken and cook until tender, about 15–20 minutes.
Stir in cream and fenugreek. Simmer 5 more minutes.
Season with salt and pepper. Garnish with cilantro or parsley.
- Prep Time: 20 min (plus marinating)
- Cook Time: 35 min
Nutrition
- Calories: 460 / serving
- Fat: 28g/ serving
- Carbohydrates: 15g/ serving
- Fiber: 3g/ serving
- Protein: 38g / serving