Indian Butter Chicken is a creamy and mild dish that’s perfect for anyone who loves a bit of flavor without the spice. It’s made with tender chicken pieces simmered in a rich, buttery tomato sauce.
This dish is always a hit at dinner, especially when served with warm naan or rice. I swear, every time I make it, the kitchen smells like a little piece of heaven! 😋
I love how easy it is to prepare! Just cook the chicken, mix in the sauce, and let it bubble away. It’s a great way to impress friends without losing your mind in the kitchen!
Key Ingredients & Substitutions
Chicken Thighs: Boneless chicken thighs are juicy and flavorful, perfect for this dish. If you prefer, you can substitute with chicken breast, though it may be less tender. Firm tofu works well for a vegetarian option!
Yogurt: Plain yogurt helps tenderize the chicken and adds creaminess. Greek yogurt is a good swap if you want a thicker marinade. For a dairy-free option, use coconut yogurt.
Spices: Garam masala is essential for authentic flavor. If you don’t have it, you can mix equal parts of cumin, coriander, and ginger. Don’t underestimate the importance of turmeric for color and warmth!
Butter: Traditional recipes use butter for richness, but ghee or oil can be used instead. If you’re looking for a healthier option, use olive oil. It won’t have the exact flavor, yet it works in a pinch!
Heavy Cream: This adds a luscious texture. You could substitute with coconut cream for a dairy-free version, or half-and-half for a lighter option. Be mindful of the consistency when substituting!
How Do I Get the Chicken Perfectly Cooked and Tender?
Cooking the chicken properly is key to a delicious butter chicken. Here’s how to ensure your chicken is tender and flavorful:
- Marination is crucial! Letting the chicken sit in yogurt and spices for at least 1 hour (or overnight) infuses it with flavor.
- When browning the chicken, do it in batches if your pan is crowded; this helps achieve a good sear.
- Don’t skip simmering the chicken in the sauce. This allows the chicken to soak up the sauce’s flavors and ensures it cooks evenly.
- Always check that your chicken is fully cooked through; it should no longer be pink in the middle. Use a meat thermometer for best results, aiming for an internal temp of 165°F (75°C).
How to Make Indian Butter Chicken
Ingredients You’ll Need:
For the Marinade:
- 1.5 lbs (680g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- Salt, to taste
For the Sauce:
- 4 tbsp butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, for garnish
- Cooked basmati rice, to serve
How Much Time Will You Need?
This recipe takes about 1 hour and 20 minutes to prepare if you’re marinating the chicken for an hour. If you can marinate the chicken overnight, total cooking time will be about 30 minutes. Get ready for some delicious Indian flavor!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a mixing bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt. Stir everything together until it’s well mixed. Add the chicken pieces and ensure they are coated thoroughly with the marinade. For the best flavor, cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight if you have time.
2. Cook the Chicken:
Take a large skillet or pot and melt 2 tablespoons of butter over medium heat. Once hot, add the marinated chicken to the skillet, shaking off any excess marinade. Cook the chicken until it’s browned on all sides, which should take about 5-7 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
3. Make the Sauce:
In the same pan, add the remaining 2 tablespoons of butter. Once melted, sauté the chopped onion until it turns golden brown, around 5 minutes. Then, add the minced garlic and ginger, and cook for another minute until you can smell their fragrant aromas.
4. Combine and Simmer:
Next, pour in the crushed tomatoes and bring the mixture to a simmer. Allow it to cook for about 10 minutes, letting the sauce thicken and the flavors blend beautifully.
5. Add the Chicken Back In:
Return the browned chicken to the pan and stir everything together, ensuring the chicken is well coated with the sauce. Let it simmer for an additional 10 minutes, or until the chicken is fully cooked through.
6. Finish with Cream:
Now, stir in the heavy cream and mix well until everything is combined. Taste the sauce and adjust the seasoning with more salt if needed. Allow the mixture to simmer for another 5 minutes to meld all the flavors together.
7. Garnish and Serve:
Before serving, sprinkle fresh cilantro on top for a pop of color and flavor. Serve your Indian Butter Chicken hot with basmati rice or naan bread. Enjoy your delightful homemade dish!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs! Just note that chicken breasts can dry out more easily, so be careful not to overcook them. Cook them for about 5-6 minutes until just cooked through, then follow the recipe as directed.
Can I Substitute the Heavy Cream?
Absolutely! For a lighter version, you can substitute with coconut milk or half-and-half. If you want a dairy-free option, coconut milk will provide a nice creamy texture and flavor. If using half-and-half, stir it in just before serving to avoid curdling.
How to Store Leftovers
Store any leftover butter chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or broth if needed to loosen the sauce.
Can I Make This Dish Spicier?
Definitely! If you like it spicier, consider adding chopped green chilies or a pinch of cayenne pepper into the marinade or the sauce. Adjust to your preference, but start with a small amount to avoid overpowering the dish!
