Description
A creamy, spiced tomato-based curry featuring marinated chicken simmered in a buttery sauce with a touch of cream. This restaurant-style Indian Butter Chicken is rich, flavorful, and perfect with rice or naan.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic (divided)
- 1 tablespoon minced ginger (divided)
- 1.5 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons butter (plus more for cooking)
- 1.5 cups tomato purée
- 1 cup heavy cream
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine chicken, yogurt, lemon juice, half of the garlic and ginger, garam masala, turmeric, chili powder, and salt. Mix well and marinate for at least 1 hour or overnight.
- Heat a large pan over medium-high heat. Add a bit of butter and sear the marinated chicken until browned on all sides. Set aside.
- In the same pan, melt 2 tablespoons of butter. Add the remaining garlic and ginger. Sauté until fragrant.
- Stir in the tomato purée and simmer for 10-15 minutes until thickened and darkened.
- Return the chicken to the pan. Add cream and sugar. Stir gently and simmer on low for 10-15 minutes until chicken is cooked through.
- Garnish with fresh cilantro and serve hot.