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butter chicken freshly cooked
Vagner Carvalho

Indian Butter Chicken with a Creamy Tomato Sauce

Butter chicken pairs yogurt-marinated chicken with a smooth tomato sauce finished with butter and cream. This home-kitchen version uses thighs because they stay succulent during the final simmer.
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Prep Time 25 minutes
Cook Time 35 minutes
Marinating, Rising or Resting 1 hour
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: Indian-inspired
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 900 g boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 150 g plain whole-milk yogurt (about 2/3 cup)
  • 1 tablespoon grated fresh ginger, divided
  • 4 garlic cloves, grated, divided
  • 2 teaspoons garam masala, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon fine salt, divided
  • 1 tablespoon neutral oil
  • 3 tablespoons unsalted butter (42 g)
  • 1 medium onion (150 g), finely diced
  • 1 teaspoon mild paprika
  • 400 g canned crushed tomatoes (14 ounces)
  • 120 ml water (1/2 cup), plus more as needed
  • 180 ml heavy cream (3/4 cup)
  • 1 teaspoon sugar, optional
  • 1 teaspoon crushed dried fenugreek leaves, optional

Method
 

  1. Mix yogurt with half the ginger and garlic, 1 teaspoon garam masala, cumin, turmeric and 1/2 teaspoon salt. Coat chicken, cover and refrigerate 1 hour, or up to 12 hours. Keep refrigerated while marinating; include this time in your dinner plan.
  2. Heat oil in a wide heavy skillet over medium-high heat. Lift chicken from the marinade and sear in two batches, 3–4 minutes per side, to develop browned patches. Transfer to a plate; it will finish cooking in the sauce. Discard unused raw marinade.
  3. Lower heat to medium. Melt butter in the same skillet. Add onion and cook 8–10 minutes until soft and lightly golden. Add remaining ginger and garlic, paprika and remaining garam masala; stir 30 seconds without scorching the spices.
  4. Add tomatoes, water and remaining 1/2 teaspoon salt. Scrape up the browned bits and simmer 10 minutes, stirring occasionally, until the sauce loses its raw tomato smell. For a smooth sauce, blend carefully off the heat with an immersion blender, keeping the head submerged.
  5. Return chicken and its juices to the sauce. Simmer gently 8–12 minutes, until the thickest pieces reach 165°F (74°C). Stir in cream and optional fenugreek, then warm gently for 2 minutes. Add a splash of water if thick; taste and add optional sugar only if the tomatoes are notably sharp.

Notes

Nutrition is a rough estimate per serving of the stated batch, excluding suggested sides and optional toppings. Brands, discarded coating, retained oil and portions affect values. Times are planning estimates; use the doneness cues. Images are illustrative.