Description
This rich and creamy butter chicken features tender chicken breast cubes marinated in a spiced yogurt mixture and cooked in a luscious tomato-based sauce with butter and cream. Bursting with bold Indian spices like garam masala, cumin, and turmeric, this restaurant-style dish pairs perfectly with basmati rice, warm naan, or cooling raita for a satisfying main course.
Ingredients
Marinade
- 1/2 cup yogurt
- 1 tsp lemon juice
- 1 tsp cumin
- 2 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1 tbsp sugar
- 1 tsp salt
- 1.5 lbs chicken breast, cut into 1-inch cubes
Sauce
- 1 tbsp butter
- 2 garlic cloves, finely chopped
- 1 tsp crushed ginger
- 1 tsp cumin (remaining from marinade)
- 1 tsp garam masala (remaining from marinade)
- 1/2 tsp chili powder (remaining from marinade)
- 1/2 tsp turmeric (remaining from marinade)
- 1/2 tsp coriander (remaining from marinade)
- 2 tbsp tomato paste
- 1/2 cup heavy cream
- Water or additional cream, as needed to adjust sauce consistency
Instructions
- Prepare the marinade: In a large bowl, combine yogurt, lemon juice, and half of the spices—cumin, garam masala, chili powder, turmeric, coriander, sugar, and salt. Mix thoroughly until smooth and well blended.
- Marinate the chicken: Add the chicken breast cubes to the marinade, ensuring each piece is evenly coated. Cover with plastic wrap and refrigerate for at least 3 hours to allow deep flavor infusion.
- Cook the aromatics and spices: Heat a large pan over medium heat and melt the butter. Add the finely chopped garlic and remaining spices, sautéing for about 1 minute while stirring constantly until fragrant and aromatic.
- Add tomato paste: Stir in the tomato paste and cook for an additional minute, mixing well to combine it fully into the spice mixture.
- Create the sauce: Pour in the heavy cream, stirring continuously until the sauce becomes smooth and has a uniform rich color. If sauce thickens too much, adjust by adding a little water or extra cream to your preferred consistency.
- Cook the chicken: Add the marinated chicken along with the remaining marinade into the pan. Stir well to coat all pieces with the creamy sauce.
- Simmer: Reduce heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until the chicken is fully cooked, tender, and the sauce has thickened into a luscious consistency. Taste and adjust seasoning as needed.
- Serve: Serve the butter chicken hot, garnished with fresh cilantro, extra cream, and chili flakes if desired. Pair with basmati rice, naan bread, or cooling raita for a complete meal.
Notes
- Marinating the chicken for at least 3 hours enhances flavor and tenderness.
- Adjust chili powder quantity to suit your heat preference.
- If preferred, substitute chicken thighs for juicier meat.
- Heavy cream can be replaced with coconut milk for a dairy-free variation.
- Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop.
