The Best Butter Chicken
Dive into the rich and aromatic flavors of "The Best Butter Chicken," a classic Indian-inspired dish that’s both comforting and indulgent. This recipe features tender, marinated chicken thighs infused with a blend of bold spices like cumin, garam masala, and turmeric, then seared to perfection and simmered in a luscious, creamy tomato sauce. Enhanced with garlic, ginger, and a touch of honey for the perfect balance of savory and slightly sweet flavors, this butter chicken is a restaurant-quality dish you can create in your own kitchen. Ready in just an hour, it’s perfect for weeknight dinners or special occasions alike. Serve with fluffy basmati rice or warm naan to soak up every last drop of the velvety sauce. Simple preparation, authentic flavor, and guaranteed deliciousness make this the ultimate butter chicken recipe you'll want to return to again and again.
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Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 120 ml Greek yogurt
- 2 tbsp Lemon juice
- 4 cloves Garlic, minced
- 2 tbsp Ginger, minced
- 2 tsp Ground coriander
- 2 tsp Ground cumin
- 1 tsp Garam masala
- 1 tsp Chili powder
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 50 g Unsalted butter
- 150 ml Heavy cream
- 400 g Tomato puree
- 2 tsp Honey
- 2 tbsp Fresh cilantro, chopped
- 2 pcs Green chilies, finely chopped (optional)
Instructions
In a large bowl, combine Greek yogurt, lemon juice, garlic, ginger, ground coriander, cumin, garam masala, chili powder, turmeric, and salt. Mix well to create a marinade.
Add the chicken thighs to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium-high heat.
Remove the marinated chicken from the fridge and shake off any excess marinade. Sear the chicken pieces in batches until they are lightly browned on both sides. They do not need to be cooked through at this stage. Set aside.
In the same pan, reduce heat to medium, and melt the unsalted butter.
Add the remaining garlic, ginger, and green chilies (if using) to the butter. Cook for 1–2 minutes until fragrant.
Stir in the tomato puree and cook for 10 minutes, stirring occasionally, until the mixture thickens and darkens slightly.
Add 1 teaspoon garam masala and 2 teaspoons honey to the tomato mixture, stirring well to combine.
Slowly pour in the heavy cream, and stir to create a smooth, creamy sauce.
Return the seared chicken to the pan and coat them in the sauce. Cover and simmer on low heat for 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Garnish with freshly chopped cilantro before serving.
Serve hot with naan or steamed basmati rice for a comforting and flavorful dish.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 9.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 820 mg | 17% | |
*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.
