Description
A rich and flavorful Butter Chicken recipe featuring marinated tender chicken pieces cooked in a creamy tomato-based sauce infused with aromatic spices. This classic Indian dish is perfect for a comforting meal and pairs wonderfully with rice or naan.
Ingredients
Marinade
- 2 boneless skinless chicken breasts (about 1.5 lb.)
- ½ cup Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp fresh ginger (grated)
- 2 garlic cloves (pressed)
- 2 tsp garam masala
- ½ tsp smoked paprika
- ½ tsp turmeric powder
- ¾ tsp salt
Cooking
- 2 Tbsp cooking oil
- 3 Tbsp butter
- 1 yellow onion (finely diced)
- 2 garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 2 tsp garam masala
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 (15 oz.) can tomato sauce
- ¼ cup water
- ⅓ cup heavy cream (room temperature)
Instructions
- Mix: Cut the chicken breasts into small ½-inch pieces. In a large bowl, combine the marinade ingredients: Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt. Mix until well combined.
- Marinate: Add the chicken pieces to the marinade and mix until evenly coated. Marinate in the refrigerator for at least 1 hour or overnight. Remove from the refrigerator 10 minutes before cooking.
- Cook: Heat a large cast-iron skillet over medium-high heat and add the cooking oil. Add the chicken and cook until lightly browned on all sides and cooked through, about 8–10 minutes.
- Cover: Remove the cooked chicken from the skillet and place on a separate plate. Cover with foil and set aside.
- Sauté: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced onion and sauté for about 4 minutes.
- Cook Spices: Add the minced garlic, grated ginger, garam masala, ground cumin, smoked paprika, salt, and turmeric powder. Stir and cook for 1 minute to release their aromas.
- Simmer: Add the tomato sauce and water. Stir and reduce the heat to medium-low. Simmer for 7–8 minutes, stirring occasionally to blend the flavors.
- Stir in Cream: Add the room temperature heavy cream and stir to combine it smoothly into the sauce.
- Serve: Return the cooked chicken to the skillet and stir to coat in the creamy sauce. Simmer for an additional 2–3 minutes. Garnish with chopped cilantro and serve hot with rice or naan, if desired.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Use room temperature heavy cream to avoid curdling when added to the hot sauce.
- Adjust the spice levels according to your preference by varying the amount of garam masala and smoked paprika.
- Pair this dish with basmati rice or warm naan bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
