Description
Indulge in rich and creamy Butter Chicken, featuring tender marinated chicken thighs simmered in a luscious tomato and cream sauce. Perfectly spiced and garnished with fresh cilantro, this dish is a delightful addition to any dinner table.
Ingredients
Scale
- 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar (optional, to balance acidity)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large mixing bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and salt. Mix well until all the spices are evenly distributed.
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or preferably overnight.
- After marinating, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- Spread the marinated chicken pieces in a single layer on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges. Alternatively, grill the chicken for a smoky flavor.
- Once cooked, remove the chicken from the oven and set aside.
- In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent and golden brown, about 5-7 minutes.
- Add the minced garlic and ginger to the skillet, stirring constantly for about 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- After the sauce has simmered, add the heavy cream, sugar (if using), garam masala, ground cumin, and salt. Stir to combine and let it simmer for another 5-10 minutes.
- Once the sauce is ready, add the baked chicken pieces to the skillet. Stir gently to coat the chicken in the sauce.
- Let the chicken simmer in the sauce for an additional 5 minutes to absorb the flavors.
- Before serving, taste the butter chicken and adjust the seasoning if necessary.
- Once everything is well combined and heated through, remove the skillet from the heat. Transfer the butter chicken to a serving dish.
- Garnish with freshly chopped cilantro.
- Serve hot with steamed basmati rice, naan, or roti.
Notes
- For a spicier dish, increase the amount of chili powder in the marinade.
- This dish can be made ahead of time and reheated, making it perfect for meal prep.
- Prep Time: 60 minutes
- Cook Time: 30 minutes