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Butter chicken in a bowl with creamy tomato sauce, garnished with cilantro, accompanied by rice.

Creamy Butter Chicken

Rich and aromatic Indian butter chicken featuring tender marinated chicken in a velvety tomato-cream sauce with warming spices. This restaurant-quality dish is perfect served over basmati rice.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 2 lbs boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh ginger minced
  • 3 cloves garlic cloves minced
  • 1 tsp garam masala
  • 1/2 tsp salt
For the Sauce
  • 4 tbsp butter divided
  • 1 medium yellow onion finely diced
  • 1 tbsp fresh ginger minced
  • 4 cloves garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 14 oz crushed tomatoes canned
  • 1/2 cup heavy cream
  • 1 tbsp brown sugar
  • 1 tsp salt or to taste
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large Skillet
  • Mixing Bowl
  • Blender
  • Measuring Cups

Method
 

Marinate the Chicken
  1. In a large mixing bowl, combine chicken pieces, yogurt, minced ginger, minced garlic, garam masala, and salt. Mix well to coat all chicken pieces evenly. Cover and refrigerate for at least 20 minutes or up to 4 hours.
Cook the Chicken
  1. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Remove chicken from marinade and cook in batches for 6-8 minutes until golden brown and cooked through. Transfer to a plate and set aside.
Prepare the Sauce
  1. In the same skillet, add remaining 2 tablespoons butter. Add diced onion and cook for 5-6 minutes until softened and lightly golden.
  2. Add minced ginger and garlic to the skillet and cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute.
  3. Add garam masala, cumin, paprika, and cayenne pepper. Stir constantly for 30 seconds until spices are fragrant.
  4. Pour in crushed tomatoes and bring to a simmer. Cook for 10-12 minutes, stirring occasionally, until sauce thickens slightly.
Finish the Dish
  1. Reduce heat to low and stir in heavy cream and brown sugar. Mix well and simmer for 2-3 minutes.
  2. Return cooked chicken to the skillet and simmer for 8-10 minutes until chicken is heated through and sauce has reached desired consistency. Season with salt to taste.
  3. Remove from heat and garnish with fresh chopped cilantro. Serve immediately over basmati rice or with naan bread.

Notes

You can adjust the spice level by increasing or decreasing the cayenne pepper. Marinating the chicken longer will result in more tender and flavorful meat. Leftovers taste great reheated and can be stored in the refrigerator for up to 3 days.