Butter Chicken

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Packed with rich Indian spices, tender chicken, and a creamy tomato sauce, this Butter Chicken recipe is comfort food at its finest. With its complex flavors and incredible aroma, this tasty dish is easy to make and always comes out mouth-wateringly delicious. Perfect for meal prep, you can throw it together in just 40 minutes.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 718kcal

Author: Shilpa Kerur

Ingredients

6-8 chicken thighs cut in 1 ½ inch cubes
Salt and pepper
1 lime juiced
1 tablespoon garam masala
7 ounces natural Greek yogurt full fat
2 tablespoons ghee
2 garlic cloves
½ inch ginger root
3 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon chili powder
½ cup heavy cream
¼ cup tomato paste
1 tablespoon sugar
4 tablespoons butter

To serve:

White rice
Lime
Naan bread
Fresh herbs

Instructions

Season the chicken with salt and pepper. In a bowl, combine the chicken with the lime juice, garam masala and Greek yogurt. Marinade in the refrigerator for at least 2 hours. Remove about 15 minutes before starting to cook (so it’s not super cold when cooking).
6-8 chicken thighs, Salt and pepper, 1 lime, 7 ounces natural Greek yogurt, 1 tablespoon garam masala
Heat the ghee in a skillet and add the garlic cloves, ginger root, garam masala, ground cumin, and chili powder. Cook for a few seconds, until it’s fragrant. Add the chicken, dripping excess marinade, and cook until it’s whitish on all sides (it won’t get super golden because of the marinade).
2 tablespoons ghee, 2 garlic cloves, ½ inch ginger root, 3 teaspoons garam masala, 2 teaspoons ground cumin, 1 teaspoon chili powder
Add the rest of the marinade, heavy cream, tomato paste, and sugar. Mix everything together and cook for 10 more minutes.
½ cup heavy cream, ¼ cup tomato paste, 1 tablespoon sugar
Turn off the heat and add the butter, stir everything together, and serve immediately with rice, lime, naan bread, and fresh herbs.
4 tablespoons butter, White rice, Lime, Naan bread, Fresh herbs

Notes

Chicken: You can use boneless skinless chicken breast instead of boneless skinless chicken thighs, however, thighs are recommended because they are juicier and more flavorful.

Other Substitutions: The lime juice can be replaced with lemon juice from half a lemon, and chili powder can be substituted with cayenne pepper.

Marinating Time: For the best flavor, marinate the chicken overnight. The longer it marinates, the more flavorful it will be.

Control the Heat: Adjust the amount of chili powder based on your preference for spiciness. If you prefer a milder version, reduce the chili powder or omit it altogether.

Use Fresh Spices: For a more vibrant flavor, use freshly ground garam masala and other spices.

Simmering: Allow the sauce to simmer uncovered. This will help thicken the sauce and concentrate the flavors.

Butter: Adding butter at the end of cooking gives the sauce a rich, smooth finish. Make sure it's fully melted and mixed into the sauce.

Garnish: Garnish with fresh cilantro to add a touch of freshness before serving.

Dairy-free: To make it dairy-free, substitute the heavy cream with canned coconut milk and use oil or dairy-free butter instead of regular butter. Make sure the yogurt used in the marinade is also dairy-free.

Storage and Reheating Instructions

Cool and Airtight: Allow the butter chicken to cool to room temperature before storing it, and place it in airtight containers in the fridge.

Refrigerate: Properly stored, butter chicken can last in the refrigerator for up to three days.

Freeze: For longer storage, butter chicken freezes well. Freeze in airtight containers or heavy-duty freezer bags. It can last for up to two months. Thaw overnight in the refrigerator before reheating.

Reheat: When ready to eat, gently reheat the butter chicken on the stove over medium heat until thoroughly warmed, or microwave it, stirring occasionally to ensure even heating.

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