Easy Indian Butter Chicken
Indulge in the rich and creamy flavors of Easy Indian Butter Chicken, a restaurant-style favorite you can effortlessly recreate at home. Featuring tender bites of marinated chicken thighs simmered in a luscious tomato and cream-based sauce, this recipe combines classic Indian spices like garam masala, turmeric, and cumin to deliver a burst of aromatic warmth in every bite. With a quick marinade and just 40 minutes of cooking time, this one-pan dish is perfect for busy weeknights or cozy dinners. Serve it with fluffy basmati rice or warm naan for a comforting, flavor-packed meal that’s sure to impress.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 120 ml Plain yogurt
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 teaspoons Garam masala
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 3 tablespoons Butter (unsalted)
- 400 grams Tomato puree
- 120 ml Heavy cream
- 1 teaspoon Sugar
- 2 tablespoons Cilantro (fresh, chopped)
- 2 tablespoons Vegetable oil
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
In the bowl, combine the yogurt, minced garlic, grated ginger, turmeric, cumin, 1 teaspoon of garam masala, paprika, and salt. Mix well until the chicken is coated evenly. Cover and marinate for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in batches, cooking them until they are lightly browned on both sides. Transfer the chicken to a plate and set aside.
In the same pan, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the remaining garlic, ginger, and garam masala. Sauté the spices for about 1 minute until aromatic.
Stir in the tomato puree and let it cook for 7-10 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
Reduce the heat to low and stir in the heavy cream, sugar, and the remaining 1 tablespoon of butter. Mix until the sauce is smooth and creamy.
Return the browned chicken to the pan, stirring to coat the pieces in the sauce. Cover and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Garnish with freshly chopped cilantro and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
