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Creamy Butter Chicken with Rich Spices and Tomato Sauce Recipe

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4.2 from 29 reviews

This Butter Chicken recipe features tender marinated chicken thighs broiled to perfection and simmered in a rich, creamy tomato sauce infused with traditional Indian spices like garam masala, fenugreek, and smoked paprika. A comforting, flavorful dish perfect for serving over rice or with naan bread.

Ingredients

For the Chicken Marinade

  • 2 lbs. chicken thighs, trimmed of visible fat, cut into 1 1/4-inch pieces
  • 1/2 cup whole plain yogurt
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp garam masala, divided
  • 4 tsp fenugreek leaves, slightly crushed after measuring, divided
  • 1 tsp turmeric
  • 2 tsp smoked paprika, divided
  • 2 Tbsp minced garlic, divided
  • 2 Tbsp peeled and minced ginger, divided
  • Salt, to taste (about 1 tsp recommended)

For Cooking

  • 4 Tbsp butter, cut into pieces
  • 1 1/2 cups chopped yellow onion
  • Cayenne pepper, to taste
  • 1 (14.5 oz) can diced fire roasted tomatoes
  • 3/4 cup heavy cream
  • 1/4 cup low sodium chicken broth (or a little more to thin if needed)
  • 3 Tbsp cilantro (chopped or whole leaves)

Instructions

  1. Marinate the chicken: In a large mixing bowl, combine the chicken pieces with yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, turmeric, 1/2 tsp smoked paprika, 1 Tbsp minced garlic, 1 Tbsp minced ginger, and salt to taste. Toss to coat evenly. Cover and refrigerate for at least 2 hours and up to 24 hours.
  2. Broil the chicken: Preheat broiler to high and position the oven rack 3 inches below the heat source. Transfer marinated chicken to a greased 13 by 9-inch rimmed baking sheet, spreading it into an even layer. Broil until cooked through and browned, about 10 to 15 minutes.
  3. Prepare the sauce base: While chicken broils, melt butter in a skillet over medium-high heat. Add chopped onion and sauté until slightly golden, about 7 minutes. Add the remaining 1 Tbsp garlic and 1 Tbsp ginger; sauté for an additional minute.
  4. Add spices and tomatoes: Stir in the remaining 1 Tbsp garam masala, 1 1/2 tsp smoked paprika, and 1 tsp fenugreek leaves. Sauté for 30 seconds to release flavors. Pour in diced fire roasted tomatoes, cover, and simmer on low heat for 10 minutes.
  5. Blend the sauce: Transfer the tomato mixture to a blender. Cover with the lid, remove the center insert for ventilation, and cover that opening with a folded kitchen towel or paper towels. Blend on low speed until smooth.
  6. Finish the sauce: Return blended sauce to the skillet over medium-low heat. Scrape any remaining sauce from the blender jar into the skillet. Stir in heavy cream and chicken broth. Season with salt, black pepper, and cayenne pepper to taste.
  7. Combine and warm through: Add the broiled chicken pieces along with any rendered juices from the baking sheet into the sauce. Cover and warm for a few minutes to meld flavors.
  8. Serve: Serve the butter chicken warm over rice or with naan bread, garnished with chopped or whole cilantro leaves as desired.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness.
  • Broiling the chicken develops a nice char and smoky flavor distinct from pan-frying.
  • Adjust cayenne pepper according to your desired heat level.
  • If sauce seems too thick, add a little more chicken broth to reach your preferred consistency.
  • This dish pairs wonderfully with basmati rice or warm naan bread.

Find it online: https://justsosavory.com/creamy-butter-chicken-with-rich-spices-and-tomato-sauce-recipe/