Free Recipe

Butter Chicken

★ 4.0 · Advanced

This beloved Indian dish features tender marinated chicken simmered in a rich, velvety tomato-butter sauce spiced with garam masala and finished with cream. Serve it with rice or warm naan to soak up every drop.

30 minPrep Time

45 minCook Time

315 minTotal Time

6 servingsYield

Why You'll Love This

Rich, velvety, restaurant-style tomato-butter sauce
Warmly spiced without being too hot
Great make-ahead dish; flavor improves the next day

Ingredients

2 lbboneless, skinless chicken thighs, cut into 1.5-inch pieces
3/4 cupplain yogurt
2 tablespoonslemon juice
1 tablespoonground cumin
1 tablespoongaram masala, divided
2 teaspoonsground turmeric
1 tablespoonminced garlic
1 tablespoonminced fresh ginger
1 teaspoonkosher salt, plus more to taste
4 tablespoonsunsalted butter, divided
1 tablespoonvegetable oil
1yellow onion, finely chopped
1 (28 oz) cancrushed tomatoes
1 tablespoontomato paste
1 teaspoonchili powder (adjust to taste)
1 cupheavy cream
2 tablespoonsfresh cilantro, chopped

Nutrition (estimated per serving)

480Calories

32gProtein

34gFat

13gCarbs

2gFiber

610mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large bowl, whisk together the yogurt, lemon juice, cumin, 1 1/2 teaspoons of the garam masala, turmeric, garlic, ginger, and salt.
Add the chicken pieces, stir to coat completely, cover, and marinate in the refrigerator for at least 4 hours or up to overnight.
Heat 1 tablespoon of the butter and the vegetable oil in a large skillet over medium-high heat. Working in batches, sear the marinated chicken for 3 to 4 minutes per side, until browned but not fully cooked through; transfer to a plate.
In the same skillet, melt 1 tablespoon more butter over medium heat and add the onion. Cook, stirring occasionally, for 5 to 6 minutes, until softened and lightly golden.
Stir in the crushed tomatoes, tomato paste, chili powder, and remaining garam masala, and simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell is gone.
Carefully transfer the sauce to a blender (or use an immersion blender directly in the pot) and blend until completely smooth; use caution with hot liquids.
Return the smooth sauce to the skillet over medium-low heat and stir in the heavy cream and remaining 2 tablespoons of butter until glossy and combined.
Add the seared chicken and any accumulated juices back into the sauce.
Simmer gently, uncovered, for 10 to 12 minutes, stirring occasionally, until the chicken is fully cooked through and reaches 165F internally and the sauce has thickened enough to coat the back of a spoon.
Taste and adjust salt and chili powder as needed.
Garnish with fresh cilantro and serve hot over basmati rice or with naan.

Tips

Blending the tomato sauce until completely smooth is what gives butter chicken its signature velvety texture; do not skip this step.
Marinating the chicken for at least 4 hours (overnight is best) tenderizes the meat and deepens the flavor significantly.