Famous Butter Chicken
Experience the rich and velvety delight of Famous Butter Chicken, a timeless Indian dish that brings restaurant-quality flavor right to your kitchen. Tender, marinated chicken thighs are seared to perfection and simmered in a luscious tomato-based gravy enriched with aromatic spices, heavy cream, and a touch of butter for that signature silkiness. Bright notes of garam masala, cumin, and turmeric create a harmonious blend of warmth and depth, while a sprinkle of fresh cilantro adds a refreshing finish. Ready in just about an hour, this crowd-pleaser is perfect for weeknight dinners or special gatherings. Serve it over fluffy basmati rice or alongside buttery naan for a meal that’s as comforting as it is unforgettable. Perfect for fans of authentic Indian cuisine, this butter chicken recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 120 ml Plain yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Oil (vegetable or canola)
- 2 tablespoons Butter (unsalted)
- 400 grams Tomato puree
- 120 ml Heavy cream
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 120 ml Water
Instructions
In a bowl, combine the yogurt, minced garlic, minced ginger, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt.
Add the chicken thighs to the bowl and coat them evenly with the yogurt mixture. Cover and let marinate for at least 1 hour or overnight in the refrigerator.
Heat the oil in a large skillet or wok over medium heat. Add the marinated chicken pieces and cook for 5-7 minutes until lightly browned on all sides. Remove the chicken and set aside.
In the same skillet, add the butter and let it melt. Stir in the tomato puree and cook for 10 minutes, stirring occasionally, until the oil separates and the sauce thickens.
Add the heavy cream, sugar, and water to the tomato sauce. Stir well to combine and bring the mixture to a gentle simmer.
Return the chicken to the skillet, stirring to coat it in the sauce. Cover and cook for 20-25 minutes over low heat, or until the chicken is tender and cooked through.
Taste and adjust the seasoning with additional salt if needed.
Garnish with fresh cilantro and serve hot with naan or basmati rice.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 867 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.
