Description
A rich, creamy, and comforting butter chicken made with tender marinated chicken simmered in a smooth tomato-butter sauce, just like your favorite restaurant version.
Ingredients
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Boneless chicken, cut into pieces – 1.5 lb (700 g)
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Plain yogurt – 1 cup (240 g)
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Ginger-garlic paste – 3 tablespoons total
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Lemon juice – 2 tablespoons
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Ground cumin – 2 teaspoons
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Ground coriander – 2 teaspoons
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Ground turmeric – ½ teaspoon
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Kashmiri chili powder or mild chili powder – 1 teaspoon
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Unsalted butter – 4 tablespoons (56 g)
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Neutral cooking oil – 1 tablespoon
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Onion, finely chopped – 1 large
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Tomato purée – 2 cups (480 g)
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Paprika – 1 teaspoon
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Sugar – 1 teaspoon
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Heavy cream – ¾ cup (180 ml)
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Garam masala – 1½ teaspoons
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Salt – to taste
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Water – ½ cup (120 ml)
Instructions
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Mix yogurt, lemon juice, 2 tablespoons ginger-garlic paste, spices, and salt. Add chicken and marinate for at least 1 hour.
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Cook marinated chicken in a hot pan until lightly charred. Set aside.
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Melt butter with oil in a pan. Cook onion until golden, then add remaining ginger-garlic paste.
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Stir in tomato purée, spices, sugar, and salt. Cook until thick and glossy.
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Blend sauce until smooth, then return to the pan.
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Add chicken and water, simmer for 10 minutes.
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Stir in cream and garam masala, cook gently for 5 minutes.
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Serve hot with naan or rice.
Notes
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Marinating the chicken longer enhances flavor and tenderness.
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Adjust cream and water to reach your preferred sauce consistency.
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The dish tastes even better the next day after flavors settle.
- Prep Time: 20 minutes
- Cook Time: 40 minutes