Creamy Butter Chicken

Why You’ll Love This Recipe

If you’re a fan of Indian cuisine, you’ll adore this creamy butter chicken. The marinade ensures the chicken is flavorful and juicy, while the sauce, made with ingredients like garam masala, cumin, and tomato, brings a wonderful depth of taste. The creaminess balances the spices perfectly, creating a dish that’s hearty, satisfying, and perfect for serving with rice or naan.

Ingredients

Chicken Marinade:

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

Sauce:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken: In a large bowl, combine the chicken, Greek yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili powder, and sea salt. Stir well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld.
2. Cook the Chicken: Heat a large skillet or saucepan over medium heat. Add the oil and ghee (or butter). Once hot, add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and browned on all sides. Remove the chicken from the pan and set aside.
3. Prepare the Sauce: In the same pan, add more ghee if needed and sauté the garlic over medium heat for 1-2 minutes, until fragrant. Add cumin, garam masala, and ground coriander, stirring for an additional minute to release the spices’ aromas.
4. Add Tomato Sauce and Spices: Stir in the tomato sauce, red chili powder, cayenne pepper, and salt. Let the sauce simmer for 10 minutes, allowing the flavors to combine and the sauce to thicken.
5. Make it Creamy: Lower the heat and add the heavy cream (or coconut milk) to the sauce, stirring well to combine. Let the sauce simmer for 5 more minutes. Add the cooked chicken back into the sauce, ensuring it’s evenly coated. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
6. Final Touch: Stir in the fenugreek or kasoori methi, and top with fresh cilantro, if desired. Serve with rice or naan and enjoy!

Servings and Timing

• Servings: This recipe serves approximately 4-6 people.
• Prep Time: 15 minutes (excluding marination time)
• Cook Time: 30-40 minutes
• Total Time: 45-60 minutes (depending on marination time)

Variations

• Spicy: If you prefer a spicier dish, increase the amount of cayenne pepper or add chopped green chilies to the sauce.
• Vegetarian: Substitute the chicken with paneer (Indian cottage cheese) or tofu for a vegetarian version.
• Coconut Milk: For a dairy-free alternative, use coconut milk in place of heavy cream to maintain a rich, creamy texture.

Storage/Reheating

• Storage: Store leftover creamy butter chicken in an airtight container in the fridge for up to 3-4 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave in intervals, stirring in between.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but thighs are recommended for their juiciness and tenderness.

2. Is this recipe gluten-free?

Yes, this creamy butter chicken is naturally gluten-free as it does not contain any wheat-based ingredients.

3. Can I make this recipe dairy-free?

Yes, you can substitute the ghee or butter with oil and use coconut milk instead of heavy cream to make it dairy-free.

4. How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 30 minutes, but ideally for a few hours or overnight.

5. Can I freeze leftover butter chicken?

Yes, you can freeze the cooked butter chicken for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag.

6. What can I serve with butter chicken?

This dish pairs perfectly with basmati rice, naan bread, or a simple green salad.

7. Can I make this recipe in a slow cooker?

Yes, you can cook the marinated chicken in the slow cooker for 4-5 hours on low, then add the creamy sauce towards the end of cooking.

8. How can I adjust the spiciness of this dish?

You can increase or decrease the red chili powder and cayenne pepper to suit your spice preference.

9. Can I make butter chicken with boneless chicken thighs that have skin?

It’s best to use skinless chicken thighs for this recipe to avoid excess fat, but you can remove the skin before marinating and cooking.

10. Is this recipe suitable for meal prep?

Yes, creamy butter chicken is great for meal prepping! It can be stored in the fridge for a few days and reheated as needed.

Conclusion

Creamy butter chicken is a comforting and flavorful dish that brings rich, aromatic spices and creamy goodness together. Whether you’re new to Indian cuisine or a seasoned pro, this recipe is sure to become a family favorite. It’s easy to make, versatile, and perfect for meal prep or a weeknight dinner. Enjoy the bold flavors and creamy sauce with your choice of rice or bread!

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