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Creamy Butter Chicken

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A comforting and flavorful butter chicken dish featuring tender chicken pieces in a rich, creamy sauce infused with aromatic spices.

Ingredients

Scale
  • 28 oz chicken thighs (boneless and skinless or breasts cut into 2-inch cubes)
  • 1 cup plain yogurt
  • 1 tablespoon minced ginger
  • 1 teaspoon garlic powder
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion (diced)
  • 5 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 14 oz tomato sauce
  • 1 teaspoon red chili powder
  • 1 1/4 teaspoons salt (or to taste)
  • 1 1/2 cup heavy cream
  • 1 tablespoon sugar

Instructions

  1. Begin marinating the chicken. In a mixing bowl, combine yogurt, minced ginger, garlic powder, garam masala, turmeric, ground cumin, red chili powder, paprika, and salt.
  2. Add the chicken pieces to the bowl and coat well with the marinade. Allow it to marinate for at least 30 minutes.
  3. Heat olive oil and butter in a large skillet over medium heat. Once hot, add the diced onion.
  4. Sauté the onion until soft and translucent.
  5. Add minced garlic and ginger, cooking until fragrant, about 1 minute.
  6. Stir in ground cumin, garam masala, and paprika. Cook for another minute to release the spices’ aromatic qualities.
  7. Pour in the tomato sauce and let it simmer for about 5 minutes, allowing the flavors to meld.
  8. Add the marinated chicken to the skillet, stirring well to coat it in the sauce. Cook for about 10-12 minutes or until the chicken is fully cooked.
  9. Once fully cooked, reduce the heat and slowly pour in the heavy cream, stirring continuously.
  10. Add sugar and adjust seasoning to taste.

Notes

For a milder flavor, add more heavy cream if the dish is too spicy. Serve hot over rice or with naan and garnish with cilantro.

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