Butter Chicken Indian (Printable)

Tender spiced chicken in a rich tomato-butter sauce, finished with cream and cilantro. Perfect with naan or basmati.

# What You'll Need:

→ For Marinating the Chicken

01 - 1.3 pounds boneless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 1 1/2 teaspoons garam masala
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt

→ For the Butter Chicken Sauce

09 - 3 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil
11 - 1 large onion, finely chopped
12 - 4 cloves garlic, minced
13 - 2 teaspoons fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground coriander
16 - 1 teaspoon paprika
17 - 1 teaspoon sugar
18 - 1 teaspoon salt, or to taste
19 - 3/4 cup heavy cream
20 - 2 tablespoons chopped fresh cilantro, for garnish

# Steps:

01 - In a large bowl, mix yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt. Add chicken pieces and coat thoroughly. Cover and refrigerate for a minimum of 1 hour or overnight for optimal flavor.
02 - Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Sear chicken pieces on both sides until lightly browned but not fully cooked, 4 to 5 minutes. Transfer chicken to a plate and set aside.
03 - In the same pan, melt unsalted butter. Add chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
04 - Add ground coriander and paprika, stirring for 30 seconds. Pour in crushed tomatoes, sugar, and salt. Stir to combine and simmer uncovered for 10 minutes, stirring occasionally.
05 - Return browned chicken and any collected juices to the skillet. Cover and cook for 12 to 15 minutes until chicken is cooked through and sauce thickens.
06 - Reduce heat to low. Stir in heavy cream and simmer gently for 3 to 4 minutes. Adjust seasoning with salt as needed.
07 - Transfer to serving dish, garnish with chopped cilantro and an optional swirl of cream. Serve hot alongside naan or rice.

# Expert Tips:

01 -
  • The sauce coats every piece of chicken like velvet and is secretly easy to make ahead.
  • It earns instant compliments at dinner—no one suspects you didn't order in from your favorite Indian spot.
02 -
  • Rushing the marination never yields the same tender, flavorful chicken—give it at least an hour if you can.
  • Always add cream on gentle heat or it might split and lose that signature silkiness.
03 -
  • Sear the chicken just until golden but not cooked through, so it stays tender in the sauce.
  • A final swirl of butter makes the sauce impossibly glossy and rich every single time.

Return