Creamy Indian Butter Chicken Recipe
A rich and creamy Indian Butter Chicken recipe featuring tender pieces of chicken simmered in a luscious tomato-based sauce enriched with butter, cream, and aromatic spices. This classic North Indian dish is beloved worldwide for its velvety texture and flavorful blend of spices, perfect for serving with naan or basmati rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
For the Chicken
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
For the Sauce
- 3 tbsp unsalted butter
- 1 cup tomato sauce (pureed tomatoes)
- 1/2 cup heavy cream
- 1 tbsp ginger-garlic paste
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with garam masala, ground cumin, chili powder, and salt. Mix well to coat the chicken evenly with spices. Set aside for at least 15 minutes to let the flavors absorb.
- Sauté the Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides but not fully cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add ginger-garlic paste and sauté until fragrant, about 1-2 minutes. Then pour in the tomato sauce and stir in ground coriander, turmeric, paprika, cayenne pepper, sugar, and salt. Let the sauce simmer for 10 minutes on low heat, stirring occasionally.
- Simmer Chicken in Sauce: Return the partially cooked chicken to the skillet. Mix well to coat the chicken with the sauce. Cover and simmer on low heat for 10-15 minutes, until the chicken is cooked through and tender.
- Add Cream and Finish: Reduce heat to low and stir in the heavy cream. Let the curry simmer gently for another 5 minutes to blend all flavors together without boiling.
- Garnish and Serve: Remove from heat. Garnish with fresh cilantro if desired. Serve hot with steamed basmati rice or warm naan bread.
Notes
- For a spicier dish, increase chili powder or add fresh green chilies.
- You can substitute chicken thighs with boneless chicken breasts if preferred.
- If tomato sauce is not available, use pureed fresh tomatoes.
- Butter chicken pairs excellently with garlic naan and cucumber raita.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on low heat to prevent cream curdling.
Keywords: Indian Butter Chicken, Butter Chicken Recipe, Indian Curry, Creamy Chicken Curry, North Indian Dish
Find it online: https://dishedbydana.com/creamy-indian-butter-chicken-recipe/
