Butter Chicken Indian Curry (Printable)

Tender chicken in a creamy, spiced tomato sauce. Ready in 40 minutes.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces

→ Marinade

02 - 1/2 cup plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp ground cumin
06 - 1 tsp garam masala
07 - 1 tsp chili powder
08 - 1 tsp salt

→ Sauce

09 - 2 tbsp unsalted butter
10 - 1 tbsp vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 1/2 tsp ground coriander
15 - 1 tsp paprika
16 - 1/2 tsp cayenne pepper
17 - 1 can (14 oz) crushed tomatoes
18 - 1/2 cup heavy cream
19 - 1 tbsp sugar
20 - Salt, to taste
21 - 2 tbsp fresh cilantro, chopped

# How-To Steps:

01 - Combine chicken with yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a large bowl. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 10 minutes, up to 1 hour for enhanced flavor penetration.
02 - Heat 1 tbsp butter and oil in a large skillet over medium-high heat until shimmering. Add marinated chicken pieces in a single layer. Cook for 5-6 minutes, turning occasionally, until lightly browned on all sides but not fully cooked through. Transfer chicken and accumulated juices to a plate and set aside.
03 - Add remaining 1 tbsp butter to the same skillet over medium heat. Sauté chopped onions for 3-4 minutes until softened and golden brown. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant and raw aroma dissipates.
04 - Sprinkle coriander, paprika, and cayenne over the aromatics. Toast spices for 30 seconds, stirring continuously to prevent burning. Pour in crushed tomatoes and sugar, stirring to combine. Reduce heat to medium-low and simmer for 5 minutes until mixture thickens slightly.
05 - Return browned chicken and any accumulated juices to the skillet. Stir gently to coat chicken in the sauce. Simmer uncovered for 8-10 minutes over medium heat until chicken is cooked through and sauce reaches desired consistency.
06 - Reduce heat to low. Pour in heavy cream while stirring gently to incorporate. Simmer for 2 minutes until sauce is creamy and heated through. Taste and adjust salt as needed. Remove from heat immediately to prevent cream from separating.
07 - Transfer butter chicken to a serving dish or individual plates. Sprinkle with chopped fresh cilantro. Serve immediately while hot, accompanied by steamed basmati rice or warm naan bread for scooping up the sauce.

# Expert Advice:

01 -
  • The creamy tomato sauce comes together faster than delivery would arrive
  • Leftovers taste even better after the spices have time to mingle overnight
02 -
  • Letting the chicken marinate even for just 10 minutes makes it noticeably more tender
  • The sauce will continue to thicken as it rests off the heat so don't overreduce
03 -
  • Don't skip searing the chicken first those browned bits add incredible depth
  • Let the sauce simmer uncovered so it reduces and concentrates properly

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