Description
Diving into Butter Chicken from Northern India brings pure comfort straight to your dinner table. Creamy tomato sauce and tender chicken make this classic dish a total crowd-pleaser that’ll have everyone asking for seconds.
Ingredients
Scale
Proteins:
- 1 lb chicken thighs or breasts
Vegetables and Aromatics:
- 1 medium onion
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 1 can tomatoes
Dairy and Spices:
- 4 tablespoons butter
- 1 cup heavy cream
- 2 teaspoons garam masala
- Salt
- Fresh cilantro
Instructions
- Combine 1 lb of chicken pieces with ½ cup yogurt, 1 teaspoon salt, 1 teaspoon garam masala, and ½ teaspoon chili powder. Let the mixture rest for 30 minutes at room temperature.
- Heat a skillet to medium-high (375°F). Melt 2 tablespoons butter and sear the marinated chicken for 5-6 minutes until golden brown edges form. Remove chicken from the pan.
- Reduce skillet heat to medium (350°F). Add remaining 2 tablespoons butter and sauté 1 chopped onion for 4 minutes until translucent.
- Stir in 4 minced garlic cloves and 1 tablespoon grated ginger. Cook for 1 minute until fragrant.
- Pour 14 oz crushed tomatoes into the skillet. Simmer for 10 minutes, stirring occasionally to prevent burning.
- Return browned chicken to the skillet. Cover and simmer on low heat (250°F) for 15 minutes.
- Pour 1 cup heavy cream into the sauce. Stir gently and let it incorporate for 2-3 minutes.
- Taste and adjust salt as needed. Sprinkle fresh chopped cilantro on top before serving.
Notes
- Marinate the chicken longer for deeper flavor, up to 24 hours in the refrigerator.
- Use fresh spices to ensure the most vibrant and rich taste in your sauce.
- For a lighter version, swap heavy cream with coconut milk or Greek yogurt.
- When browning chicken, don’t overcrowd the skillet to get a perfect golden color and sealed-in moisture.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 455 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 130 mg