Description
A rich, velvety homemade butter chicken recipe that tastes better than takeout. This dish features tender chicken thighs in a bright, fresh tomato-based sauce with a perfect balance of spices and cream, ready in about 40 minutes.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- ½ cup full-fat Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 ounces) tomato sauce or crushed tomatoes
- ½ cup heavy cream
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 tablespoon oil (for cooking chicken)
Instructions
- In a large bowl, combine Greek yogurt, lemon juice, 1 tablespoon garam masala, cumin, minced garlic, grated ginger, and salt. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- Heat a large skillet over medium-high heat with oil. Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and melt butter. Add diced onion and cook for 5-7 minutes until soft and translucent.
- Add minced garlic and grated ginger to the onions and cook for 1 minute until fragrant.
- Stir in ground coriander, remaining garam masala, and cayenne pepper. Toast spices for 30 seconds.
- Pour in tomato sauce and stir to combine. Bring to a gentle simmer and cook for 8-10 minutes until the sauce thickens.
- Stir in sugar, salt, and pepper. Taste and adjust seasoning.
- Reduce heat to low and stir in heavy cream. Warm through for 1-2 minutes without boiling.
- Return cooked chicken to the skillet, spoon sauce over it, and simmer together for 2 minutes to meld flavors.
- Garnish with fresh cilantro and serve immediately over basmati rice or with naan bread.
Notes
Use chicken thighs for juiciness; breast meat can dry out. Toast spices to unlock flavor. Do not boil after adding cream to prevent separation. The sauce should coat the back of a spoon. Store leftovers in the fridge for up to 4 days; do not freeze as dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 480
- Sugar: 8
- Sodium: 520
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
Keywords: butter chicken, creamy chicken, indian recipe, homemade takeout, easy dinner, chicken thighs, tomato sauce, heavy cream