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Creamy Butter Chicken

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Creamy Butter Chicken is a rich, flavorful dish featuring tender chicken cooked in a creamy, tomato-based sauce with aromatic spices. The balance of heat and creaminess makes it a favorite for those who love bold and comforting meals.

Ingredients

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

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)

Instructions

  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!

Notes

For a spicier dish, increase the cayenne pepper or add chopped green chilies to the sauce.

For a vegetarian version, substitute the chicken with paneer or tofu.

Use coconut milk in place of heavy cream for a dairy-free alternative.

Marinate the chicken for at least 30 minutes, but overnight for the best flavor.

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on low heat.

This recipe can be made in a slow cooker—cook the chicken on low for 4-5 hours, then add the creamy sauce towards the end.

Nutrition

Find it online: https://justsosavory.com/creamy-butter-chicken/