Homemade Butter Chicken
A delightful Indian dish featuring tender chicken in a creamy, flavorful sauce, perfect for family dinners or special occasions.
Ingredients
Marinade Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces Yield tender, juicy morsels.
- 1/2 cup plain full-fat yogurt Adds creaminess and tang.
- 2 tbsp lemon juice Provides a refreshing zing.
- 1 tbsp minced ginger For aromatic warmth.
- 1 tbsp minced garlic Complements ginger.
- 1 tsp turmeric powder For color and earthy flavor.
- 1 tsp garam masala A warm spice blend.
- 1 tsp ground cumin Grounds the flavors.
- 1 tsp Kashmiri red chili powder Adds color and subtle heat.
Cooking Ingredients
- 4 tbsp unsalted butter (divided) For rich flavor.
- 1 tbsp neutral oil Such as canola or vegetable oil.
- 1 large onion, finely chopped Adds sweetness when caramelized.
- 1 28-ounce can whole peeled tomatoes, pureed Forms the luscious sauce base.
- 1/4 cup raw cashews, blended with 2 tbsp water to a paste Adds creaminess.
- 1 tsp ground coriander Provides a hint of citrus flavor.
- 1 tsp additional garam masala Deepens flavor profile.
- 1/2 cup heavy cream Ensures a velvety texture.
- 1 tbsp dried fenugreek leaves (kasoori methi) Adds aromatic final touch.
- to taste salt Enhances flavor profile.
Instructions
Marinate the Chicken
- In a large bowl, combine yogurt, lemon juice, ginger, garlic, turmeric, garam masala, cumin, and chili powder to create a marinade.
- Add chicken pieces and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
Cook the Chicken
- Heat 2 tablespoons of butter and the neutral oil in a large skillet over medium-high heat.
- Add marinated chicken in a single layer and cook for 5-7 minutes, turning until browned but not fully cooked. Remove and set aside.
Make the Makhani Sauce
- In the same skillet, add remaining butter and chopped onions. Sauté until golden brown and aromatic, about 5-6 minutes.
- Add additional ginger and garlic, cooking for another minute. Pour in the pureed tomatoes and bring to a simmer for 10 minutes to meld flavors.
- Stir in cashew paste, ground coriander, and additional garam masala; let it simmer until thickened and aromatic.
Combine and Finish
- Return cooked chicken to the skillet and stir in heavy cream and fenugreek leaves.
- Simmer gently for another 10 minutes until chicken is cooked through. Adjust seasoning with salt, tasting as you go.
Notes
Serve with fluffy basmati rice or naan. Garnish with cilantro and lemon wedges. For healthier options, consider Greek yogurt instead of heavy cream and leaner chicken parts.