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Indian Butter Chicken

Indian Butter Chicken Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs, cut into chunks
  • ¼ cup plain full-fat yogurt
  • 3 tbsp unsalted butter, divided
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 cup tomato puree
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp Kashmiri chili powder (or mild paprika)
  • ½ tsp fine sea salt, plus more to taste
  • ½ cup water
  • ½ cup heavy cream
  • ½ lemon, juiced
  • Small handful fresh cilantro leaves

Method
 

  1. Marinate the chicken with yogurt, 1 tsp garam masala, turmeric, chili powder, salt, and half the lemon juice. Let sit 15 minutes.
  2. Sear chicken in 1 tbsp butter over medium-high heat until browned on both sides, then set aside.
  3. In the same pan, cook onion in remaining butter until soft. Add ginger and garlic, cook 1 minute. Stir in tomato puree, remaining garam masala, cumin, coriander, and a pinch of salt. Cook 5 minutes until thick.
  4. Return chicken and juices to the pan. Add water, bring to a boil, then cover and simmer on low for 15 to 20 minutes until chicken is cooked through and sauce thickens.
  5. Off the heat, stir in heavy cream and remaining lemon juice. Adjust salt to taste, garnish with cilantro, and serve.

Notes

Marinate the chicken a few hours ahead for deeper flavor. The sauce will continue to thicken as it sits, so serve it right away for the glossiest texture. If the sauce looks too thick after adding cream, stir in a tablespoon of warm water.