Description
A creamy and flavorful Indian Butter Chicken that brings the warmth of spices and a touch of comfort to your table.
Ingredients
Scale
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1.5 lb chicken thighs (cut into pieces)
- 2 tbsp butter (for cooking)
- 2 tbsp butter (for the sauce)
- 2 cups tomato puree
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp turmeric powder
- 1.5 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp freshly grated ginger
- 2 cloves garlic (minced)
Instructions
- Prepare the Marinade: In a bowl, mix together the yogurt, lemon juice, spices (turmeric, garam masala, chili powder, cumin), salt, and sugar. Add the chicken pieces and ensure they’re fully coated. Cover and marinate for at least 1 hour, preferably overnight.
- Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the marinated chicken and sauté until browned and just cooked through. Remove and set aside.
- Make the Curry Sauce: In the same skillet, add another 2 tablespoons of butter and the remaining cup of tomato puree. Stir frequently until heated through. Add the heavy cream and mix well.
- Simmer: Return the chicken to the skillet, stirring to combine with the sauce. Let it simmer for about 15 minutes on low heat to meld the flavors.
- Serve: Taste and adjust seasoning if needed. Serve the Indian Butter Chicken with rice or naan, garnished with fresh cilantro if desired.
Notes
For a lighter version, you can substitute half of the heavy cream with coconut milk. Adjust the sugar to balance out the acidity of the tomatoes.
- Prep Time: 70 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Indian, Butter Chicken, Curry, Dinner Recipe, Easy Recipe