Indian Butter Chicken Curry

Indian Butter Chicken is all about comfort and deep flavor perfect for sharing on any night of the week. Creamy tomato sauce soaks into tender chicken and every bite is infused with fragrant spices. When I first made this for friends, the buttery aroma had everyone circling the kitchen before dinner was even ready

I love how the creamy sauce melds with rice or naan for an extra satisfying meal. The aroma makes my whole home feel cozy and welcoming

Ingredients

• Boneless skinless chicken thighs: Tender and flavorful always stays juicy when simmered
• Plain yogurt: Adds tang and tenderness to the marinade use whole milk yogurt for best result
• Lemon juice: Brightens and tenderizes choose a fresh lemon for the best juice
• Garam masala: This spice blend gives warmth and depth always select a fresh high quality spice mix
• Ground turmeric: For its earthy color and gentle flavor opt for pure ground turmeric not curry powder
• Ground cumin: Adds smokiness and depth check that it smells fragrant before using
• Ground coriander: Brings citrusy sharpness freshly ground seeds are always superior
• Cayenne pepper: The main heat source adjust based on how spicy you like it
• Salt: Brings all the flavors together try to use a fine kosher or sea salt
• Black pepper: Gives a subtle warmth fresh cracked is best
• Butter: The base for richness always use real unsalted butter for full flavor
• Large onion: Chopped onion brings natural sweetness look for a firm and shiny onion
• Garlic: Essential for base flavor use fresh garlic cloves for optimal aroma
• Grated ginger: Fresh ginger warms up the sauce and brightens the dish peel a thumb sized piece and grate
• Tomato sauce: Gives the signature body and tartness go for a smooth pure sauce without additives
• Heavy cream: The signature creamy finish at the end high quality or organic cream elevates the sauce
• Fresh cilantro: Provides a burst of color and freshness buy a bunch with bright green leaves

Step-by-Step Instructions

Marinate the Chicken:

Combine yogurt lemon juice garam masala turmeric cumin coriander cayenne pepper salt and black pepper in a large bowl. Add chicken thighs and coat well. Let marinate for a minimum of thirty minutes for deep flavor infusion

Bake the Chicken:

Preheat the oven to four hundred degrees Fahrenheit. Place marinated chicken pieces onto a baking sheet lined with parchment for easy clean up. Bake for twenty five to thirty minutes until the chicken is fully cooked and beginning to caramelize at the edges

Cook the Aromatics:

While the chicken bakes melt butter in a large skillet over medium heat. Add chopped onion and slowly cook until soft and lightly golden about seven to eight minutes for maximum sweetness

Bloom Garlic and Ginger:

Add the minced garlic and grated ginger directly to the onions. Stir and let them cook for one to two minutes to release their aroma without burning

Build the Sauce:

Pour in tomato sauce gently stirring to combine. Let the sauce simmer for five minutes so the flavors meld and the tomato loses any raw edge

Finish with Cream:

Lower the heat and pour in the heavy cream stirring until the sauce is silky and orange in color. Allow to simmer for another five minutes to thicken

Combine Chicken and Sauce:

Remove baked chicken from oven. Cut into bite sized pieces and stir into the sauce so each piece is fully coated. Simmer everything together for a few extra minutes so the flavors marry

Garnish and Serve:

Spoon the Butter Chicken into a serving bowl. Add a handful of chopped fresh cilantro for a pop of green. Serve hot over rice or with fluffy naan for scooping

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My favorite ingredient in this dish is the garam masala because each batch smells different depending on where I buy it and each brings its own personality. Cooking this with my brother for the first time turned into the kind of messy happy night we still laugh about years later

Storage Tips

Butter chicken keeps well in the fridge for up to four days and the flavors only get better. Let it cool completely before sealing in an airtight container. It also freezes beautifully Make a double batch and store leftovers in individual containers for easy reheating on a busy night

Ingredient Substitutions

For dairy free use coconut cream instead of heavy cream for a subtle tropical twist. If you lack chicken thighs chicken breast works but be vigilant about cook time to avoid drying out. In a pinch Greek yogurt can stand in for plain regular yogurt though it will be thicker

Serving Suggestions

Scoop this rich chicken over fragrant basmati rice or with pillowy naan. Sometimes I add a side of crisp cucumber salad or a spoonful of tangy mango chutney for a cool contrast. A sprinkle of extra cilantro or a squeeze of lime just before serving wakes up all the warm spices

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Recipe FAQs

→ What makes the sauce creamy and rich?

The sauce's creamy texture comes from butter and heavy cream, which combine with tomato sauce for smooth richness. You can use coconut cream for a dairy-free option.

→ Can I use a different cut of chicken?

Yes, bone-in chicken thighs or even chicken breast can be used. Cooking times may vary based on the cut and thickness.

→ Is it possible to adjust spice levels?

Absolutely. Modify the amount of cayenne pepper and garam masala to suit your preferred heat level without losing flavor.

→ What can I serve with this dish?

This dish pairs beautifully with steamed basmati rice, naan bread, or even a side of lightly sautéed vegetables like peas or bell peppers.

→ Can leftovers be stored or frozen?

Yes, this dish stores well in the refrigerator for several days and can be frozen for convenient future meals. Reheat gently before serving.