Description

A rich and creamy Indian classic, this butter chicken features tender marinated chicken in a velvety tomato-based sauce, served with fluffy basmati rice and warm garlic naan — a full-flavored, satisfying comfort meal.

Ingredients

Units Scale

1 lb boneless chicken thighs, cut into chunks
1/2 cup plain yogurt
1 tbsp lemon juice
1 tsp turmeric
1 tsp garam masala
1 tsp chili powder
Salt to taste
2 tbsp butter
1 tbsp oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, grated
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp chili flakes (optional)
1 cup tomato puree
1/2 cup heavy cream
Salt to taste
Chopped cilantro for garnish
2 cups cooked basmati rice
2–4 garlic naan (store-bought or homemade)

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Instructions

Mix all marinade ingredients and coat chicken well. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Heat oil in a skillet over medium heat. Cook marinated chicken until browned and cooked through. Set aside.
In the same pan, add butter, then sauté onions until soft. Add garlic, ginger, and spices; cook for 1 minute.
Stir in tomato puree and simmer for 10 minutes.
Pour in cream and return chicken to the sauce. Simmer on low heat for another 5–7 minutes until creamy and flavorful.
Serve hot with steamed rice and garlic naan. Garnish with chopped cilantro.

Notes

Marinating overnight deepens the flavor significantly.
Use boneless chicken thighs for juicier, more tender results.
Adjust spice level with chili powder and chili flakes to preference.
For a dairy-free version, use coconut milk instead of cream and plant-based yogurt.

Nutrition

Serving Size: 1 plate
Calories: 590 kcal
Sugar: 6g
Sodium: 520mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 34g
Cholesterol: 135mg