Indian Butter Chicken

5 from 3 votes

This Indian Butter Chicken recipe is made with tender chicken thighs, tomatoes, heavy cream, and a rainbow of spices. An easy-to-make, takeout-style dinner!

Prep Time10

Cook Time20

Marinating Time1

Total Time1 30

Course: Dinner

Cuisine: Indian

Keyword: chicken dinner ideas, chicken makhani, curry chicken, how to make butter chicken

Servings:

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the Chicken:

½ cup full-fat plain yogurt
2 tablespoons lemon juice
2 teaspoons salt
2 teaspoons garam masala, divided
1 teaspoon chili powder
½ teaspoon ground turmeric
2 pounds boneless, skinless chicken thighs, chopped into 1-inch pieces

For the Sauce:

2 tablespoons vegetable oil
1 tablespoon brown sugar
½ teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoons fresh minced ginger
4 cloves garlic, minced
1 (15-ounce can) crushed or pureed tomatoes
½ cup heavy cream
4 tablespoons unsalted butter
chopped cilantro, for garnish

Instructions

In a large bowl, mix together the yogurt, lemon juice, salt, half of the garam masala, chili powder, and turmeric. Add in the chicken pieces and toss to coat.
Cover and place in the refrigerator to marinate for at least 1 hour, and up to 24 hours.
In a large cooking pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is shimmering, add the chicken and the marinade to the pot.
Stir occasionally, and cook until the chicken is browned and no longer pink, about 4 to 5 minutes.
Add the remaining garam masala, brown sugar, cumin, cardamom, cinnamon, ground cloves, ginger, garlic, tomatoes, and heavy cream. Simmer uncovered for 10 to 15 minutes, stirring occasionally.
Stir in the butter until melted.
Remove from heat and taste for salt and pepper; adjust accordingly.
Garnish with chopped cilantro, and serve immediately.

Notes

Serve with basmati rice or Indian flatbread of choice.
If you prefer a creamier butter chicken, you can add an extra ½ cup of heavy cream to the dish.
The dish can be stored in an airtight container in the refrigerator for up to 2 to 3 days.

Nutrition