Creamy Butter Chicken Recipe

Indulge in this creamy butter chicken recipe that’s perfect for a cozy weeknight dinner or special occasion. Made with tender boneless chicken thighs, marinated in a flavorful blend of garam masala, turmeric, ginger, and garlic, this dish features a rich, velvety sauce made with heavy cream, tomato sauce, and aromatic spices. Whether served with naan, basmati rice, or roti, this butter chicken is a comforting classic that’s easy to make and full of bold flavors.

Ingredients:

For the Chicken Marinade:

• 2-3 lbs boneless, skinless chicken thighs, trimmed of fat and cut into bite-sized pieces
• ¼ cup plain Greek yogurt
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 ½ teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon red chili powder
• 1 teaspoon sea salt

For the Sauce:

• 2 tablespoons vegetable, canola, or avocado oil
• 2 tablespoons ghee (or butter)
• 5 cloves garlic, minced
• 1 ½ teaspoons cumin
• 1 ½ teaspoons garam masala
• 1 teaspoon ground coriander
• 14 oz tomato sauce
• 1 teaspoon red chili powder
• ½ teaspoon cayenne pepper
• 1 ½ teaspoons sea salt
• 1 cup heavy cream (or full-fat coconut milk for a dairy-free version)
• ½ teaspoon dried fenugreek (or crushed kasoori methi)
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

Marinate the Chicken:

1. In a large bowl, combine the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Mix well until all ingredients are thoroughly combined.
2. Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

Brown the Chicken:

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken pieces, discarding any excess marinade. Cook the chicken until browned on all sides, flipping occasionally. If needed, cook in batches to avoid overcrowding the pan.
2. Once browned, remove the chicken from the skillet, cover, and set aside. The chicken will cook further in the sauce.

Prepare the Sauce:

1. In the same skillet, heat the ghee (or butter). Add the minced garlic and ginger, and sauté for about 1 minute, until fragrant.
2. Stir in the cumin, garam masala, coriander, chili powder, and cayenne pepper. Cook for another 30 seconds, allowing the spices to bloom.
3. Add the tomato sauce and salt to the pan, stirring to mix the spices into the sauce. Lower the heat and let the sauce simmer for 5 minutes, stirring occasionally.
4. Reduce the heat to low, and slowly pour in the heavy cream, whisking continuously until the cream is fully incorporated into the sauce.
5. Add the dried fenugreek (or kasoori methi) and stir to combine.
6. Return the browned chicken to the pan, along with any juices, and cook for 8-10 minutes, until the chicken is fully cooked through and the sauce has thickened. If the sauce becomes too thick, add an additional tablespoon of ghee or butter to adjust the consistency.
7. Remove from heat and garnish with chopped cilantro, if desired.

Serve:
Serve the creamy butter chicken with naan and basmati rice for a complete and satisfying meal.

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Why You’ll Love This Recipe

This creamy butter chicken is a rich, flavorful dish that’s both comforting and indulgent. The chicken is marinated in a blend of warm spices, creating a tender, flavorful base. Paired with a smooth and creamy sauce, it’s a perfect balance of spicy, tangy, and creamy. This recipe is simple to make yet delivers big flavors, making it perfect for family dinners or entertaining guests.

Tips

• Marinate the chicken: For the best flavor, allow the chicken to marinate for at least 2 hours or even overnight.
• Don’t overcrowd the pan: When browning the chicken, cook it in batches to ensure an even sear.
• Adjust spice levels: If you prefer a milder version, reduce the amount of cayenne pepper and chili powder.
• Consistency of sauce: If the sauce is too thick, you can adjust the texture by adding a little more cream or water to thin it out.

Variations and Substitutions

• Chicken: You can substitute chicken thighs with chicken breast if you prefer leaner meat. The flavor may be slightly different, but it will still be delicious.
• Dairy-free version: Use full-fat coconut milk instead of heavy cream for a dairy-free option.
• Vegetarian: For a vegetarian version, substitute the chicken with paneer or tofu for a similar texture and flavor profile.
• Spices: If you don’t have all the spices, you can use a pre-made butter chicken spice mix or adjust the seasonings to your taste.

FAQs

Can I make butter chicken in advance?
Yes! This dish can be made ahead of time. Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits.

Can I freeze creamy butter chicken?
Yes, this dish can be frozen for up to 2 months. Store it in an airtight container or freezer bag. When ready to reheat, thaw in the fridge overnight and reheat on the stove over low heat.

What can I serve with creamy butter chicken?
Butter chicken pairs well with naan, basmati rice, or roti. You can also serve it with a side of roasted vegetables or a fresh salad.

Serving Suggestions

• Naan: Serve with warm naan for dipping into the rich, creamy sauce.
• Rice: A bed of fluffy basmati rice is the perfect accompaniment to soak up all the flavors of the sauce.
• Side dishes: Consider pairing with a fresh cucumber raita or roasted vegetables like cauliflower or carrots for added texture and flavor.

Enjoy this creamy butter chicken as a comforting, flavorful meal the whole family will love!