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Creamy Butter Chicken with Spiced Tomato Sauce Recipe

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4 from 15 reviews

Butter Chicken is a classic Indian dish featuring tender marinated chicken thighs cooked in a rich, creamy, and aromatic tomato-based sauce infused with traditional spices. This recipe uses a yogurt-based marinade for juicy chicken and a pureed tomato sauce enriched with butter and heavy cream, resulting in a flavorful, comforting meal served with rice and naan bread.

Ingredients

Marinade

  • 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 cup plain Greek yogurt
  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 teaspoons garam masala
  • ½ tablespoon salt
  • ½ tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder

Sauce

  • ½ cup unsalted butter, divided
  • 1 large yellow onion, peeled and diced
  • 6 cloves garlic, minced
  • 1 ½ tablespoons fresh ginger, peeled and minced
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons ancho chili powder
  • 28 ounces canned diced tomatoes
  • 1 ½ cups heavy cream
  • 1 tablespoon granulated sugar
  • Fresh cilantro, chopped, for garnish
  • Cooked white rice, for serving
  • Naan bread, for serving

Instructions

  1. Prepare the Marinade: In a large mixing bowl, combine the Greek yogurt, minced garlic, minced ginger, garam masala, salt, turmeric, ground cumin, and ancho chili powder. Mix thoroughly to create a flavorful marinade.
  2. Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and stir until all pieces are evenly coated. Cover the bowl and place it in the refrigerator to marinate overnight for best flavor and tenderness. (If short on time, marinate for at least 1 hour.)
  3. Sear the Chicken: Heat a large deep-sided skillet over medium heat and add 2 tablespoons of butter. Once melted, add the chicken pieces in batches, searing them on all sides until cooked through and browned (about 3-4 minutes per batch). Use 2 tablespoons of butter per batch as needed. Transfer the cooked chicken to a plate and set aside.
  4. Cook the Aromatics: If needed, add additional butter to the skillet. Add diced onions and cook for about 5 minutes until fragrant and softened, scraping up any brown bits from the pan bottom. Stir in the minced garlic and ginger and cook for another minute until aromatic.
  5. Add Spices and Tomatoes: Sprinkle in the garam masala, ground cumin, salt, ground coriander, and ancho chili powder. Cook the spices for 1 minute to release their fragrance. Pour in the canned diced tomatoes with their juices and stir to combine. Simmer the mixture for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
  6. Puree the Sauce: Remove the skillet from heat and carefully transfer the tomato sauce to a food processor or blender. Blend until smooth and creamy, processing in batches if necessary. Note that a food processor may yield a slightly more textured sauce compared to a high-powered blender.
  7. Combine and Simmer: Return the pureed sauce to the skillet. Stir in the heavy cream and granulated sugar. Add the seared chicken pieces along with any accumulated juices to the sauce. Cook over medium-low heat for 10-15 minutes, stirring occasionally to blend flavors and heat thoroughly. If the sauce is too thick, thin it with water or additional heavy cream as desired.
  8. Serve: Spoon the butter chicken over cooked white rice and serve alongside warm naan bread. Garnish with freshly chopped cilantro for a burst of color and freshness.

Notes

  • You can marinate the chicken for as little as 1 hour if you are short on time, but overnight marinating is recommended for maximum flavor and tenderness.
  • The chicken can be marinated in a gallon-size Ziploc bag instead of a mixing bowl for convenience and easy cleanup.
  • Use unsalted butter to better control salt levels in the dish.
  • Adjust the chili powder quantities if you prefer more or less heat in your butter chicken.
  • If you want a thinner sauce, add water or extra heavy cream gradually while simmering.

Find it online: https://flavorspath.com/creamy-butter-chicken-with-spiced-tomato-sauce-recipe/