Description
This Rich Creamy Indian Butter Chicken recipe features tender chicken pieces marinated in a fragrant blend of yogurt and spices, then cooked in a luscious tomato and cream sauce. Perfectly balanced with warming spices like garam masala, cumin, and turmeric, this dish is a comforting classic of Indian cuisine served best with fragrant basmati rice.
Ingredients
Scale
Marinade
- 500 g chicken breast, cut into bite-sized pieces
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 2 tablespoons garam masala (divided)
Sauce & Cooking
- 1 tablespoon minced ginger
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 jalapeño, finely chopped
- 2 cups heavy cream
- 1/2 cup tomato puree
- 2 tablespoons vegetable oil
- Salt, to taste
To Serve
- Fresh cilantro leaves, for garnish
- Cooked basmati rice
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt, lemon juice, ground cumin, ground cinnamon, cayenne pepper, black pepper, ground coriander, ground turmeric, and 1 tablespoon garam masala. Add the bite-sized chicken pieces to the marinade, stirring well to coat. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Brown the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until browned evenly on all sides, about 8-10 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and finely chopped jalapeño, sautéing for 1-2 minutes until fragrant but not browned.
- Add Spices and Ginger: Stir in the remaining 1 tablespoon garam masala and minced ginger. Cook for an additional minute to release their aromas.
- Prepare the Sauce: Pour in the tomato puree and heavy cream, stirring to combine everything smoothly. Bring this mixture to a gentle simmer over medium-low heat.
- Cook Chicken in Sauce: Return the browned chicken pieces to the skillet. Reduce heat to low and let the chicken simmer in the creamy sauce until cooked through and the sauce has thickened, approximately 15-20 minutes. Season with salt to taste.
- Garnish and Serve: Sprinkle fresh cilantro leaves on top and serve the butter chicken hot alongside cooked basmati rice for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavors and tenderness.
- Adjust cayenne pepper quantity to control the heat level.
- For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- Use fresh ginger for the best aromatic flavor.
- Serve with naan or roti as an alternative to basmati rice.
