Savory Creamy Indian Butter Chicken Recipe
This Savory Creamy Indian Butter Chicken features tender chicken thighs marinated in a spiced yogurt mixture, grilled for a smoky flavor, then simmered in a rich tomato and cream sauce. Perfectly balanced with aromatic spices and fresh cilantro, this classic Indian dish pairs beautifully with basmati rice or naan for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Ingredients
Scale
Chicken Marinade
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp fresh lemon juice
- 2 tsp ground cumin
- 1–2 tsp cayenne pepper (adjust for spice preference)
- 2 tsp garam masala
- 2 tsp ground coriander
- Salt, to taste
Sauce & Garnish
- 2 tbsp butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14oz/400g) tomato puree
- 2 cups heavy cream
- 1/4 cup chopped fresh cilantro, for garnish
Serving
- 2 cups basmati rice, cooked, for serving
Instructions
- Prepare Marinade: In a large bowl, combine yogurt, lemon juice, ground cumin, cayenne pepper, garam masala, ground coriander, and salt. Stir until fully mixed to create a flavorful marinade base.
- Marinate Chicken: Add the bite-sized chicken pieces to the marinade, coating them evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight to enhance flavor and tenderness.
- Sauté Onions: Heat butter in a large skillet over medium heat. Add the finely chopped onion and sauté until golden brown and soft, creating an aromatic foundation.
- Add Garlic and Ginger: Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant but not browned, to build depth in the sauce.
- Add Tomato Puree: Pour in the tomato puree and mix well with the onion, garlic, and ginger, integrating the flavors for the sauce base.
- Incorporate Heavy Cream: Slowly stir in the heavy cream, then let the sauce simmer gently for 5–10 minutes to thicken and develop richness.
- Cook Chicken: While the sauce simmers, preheat a grill or stovetop pan over medium-high heat. Grill or pan-cook the marinated chicken pieces until they are charred on the edges and mostly cooked through, enhancing the smoky flavor.
- Combine Chicken and Sauce: Transfer the grilled chicken into the creamy tomato sauce. Stir well and simmer for an additional 10–15 minutes to meld the flavors and ensure the chicken is fully cooked.
- Garnish: Sprinkle chopped fresh cilantro over the dish just before serving for a fresh, herbal finish.
- Serve: Serve the butter chicken hot with cooked basmati rice, naan bread, or your preferred side to enjoy a classic Indian meal.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust cayenne pepper quantity according to your preferred spice level.
- Grilling the chicken adds a smoky flavor, but you can also use a stovetop pan if a grill is unavailable.
- Serve with naan or basmati rice for an authentic experience.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Butter Chicken, Indian Butter Chicken, Creamy Chicken Curry, Indian Cuisine, Grilled Chicken Curry, Basmati Rice Side, Classic Indian Dish
