Homemade Butter Chicken Recipe
420kcal
Ingredients
For the Marinade
- 1 pound boneless, skinless chicken thighs a moist and tender option
- 1 cup plain yogurt helps tenderize the chicken
- 2 tablespoons lemon juice balances the richness
- 1 tablespoon garam masala imparts Indian flavor
- 1 teaspoon ground cumin adds earthy notes
- 1 teaspoon ground coriander offers citrusy undertone
- 1/2 teaspoon turmeric brings color
- 1 teaspoon chili powder adds heat
- to taste salt essential for seasoning
- to taste pepper essential for seasoning
For the Sauce
- 4 tablespoons unsalted butter creates a rich base
- 1 medium onion caramelizes for sweetness
- 2 cloves garlic adds fragrance
- 1 tablespoon ginger provides a zesty flavor
- 1 can crushed tomatoes forms the sauce base
- 1/2 cup heavy cream adds creaminess
- 1 teaspoon sugar optional, to balance acidity
- to taste fresh cilantro for garnishing
Method
Cooking Steps
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper.
- Add the chicken thighs to the marinade, ensuring they’re well coated. Cover the bowl and refrigerate for at least 30 minutes.
- In a large skillet, melt the butter over medium heat.
- Once melted, add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and ginger, cooking for an additional 1–2 minutes until fragrant.
- Add the marinated chicken (discard excess marinade) to the pan and cook for about 5–7 minutes, until browned.
- Stir in the crushed tomatoes and bring to a gentle simmer. Cook for about 10 minutes.
- Stir in the heavy cream, garam masala, and sugar (if using). Simmer for an additional 5 minutes.
- Remove from heat and garnish with fresh cilantro.
- Serve hot with fluffy basmati rice or warm naan.
Nutrition
Serving1servingCalories420kcalCarbohydrates10gProtein30gFat30gSaturated Fat15gPolyunsaturated Fat2gMonounsaturated Fat5gCholesterol120mgSodium780mgPotassium600mgFiber2gSugar4gVitamin A800IUVitamin C2mgCalcium100mgIron2mg