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Indian Butter Chicken Recipe

Creamy and buttery, this Indian Butter Chicken is mouth-wateringly delicious. The mix of spices with juicy chicken make this dish taste oh so good.
Course Main Course
Cuisine Indian
Keyword butter chicken
Prep Time 35 minutes
Cook Time 35 minutes
Marinating time 4 hours
Total Time 5 hours 10 minutes
Servings 8
Calories 296kcal
Author Dina from simplyhomecooked.com

Ingredients

Marinade

  • 2 cloves garlic pressed
  • 1 cup plain yogurt
  • 1/8 tsp ginger
  • 1 1/2 tsp salt
  • 1 tsp turmeric
  • 2 tsp chili
  • 2 tsp tandoori masala
  • 1 tsp cumin
  • 1 tsp curry
  • 1 tsp cayenne
  • 2 1/2 lb. boneless skinless chicken thighs

Butter Chicken Sauce

  • 3 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 1/2 tsp cumin seeds
  • 4 cloves garlic
  • 1 1/2 onions
  • 1/4 tsp ginger
  • 2 tomatoes
  • 1 cup tomatoes sauce
  • 1 tsp turmeric
  • 1 tsp chili
  • 1.5 tsp tandoori masala spice
  • 1 tsp cumin
  • 1 tsp curry
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 cup juice from chicken
  • 1 cup heavy cream

Instructions

Marinate the chicken

  • In a bowl combine the Greek yogurt, 2 cloves of pressed garlic, and 1/8 tsp ginger along with all of the spices listed under the marinade.
  • Add the chicken thighs into the marinade. Cover and let it marinate in the refrigerator for about 4 hours.

Bake chicken in the oven

  • Once the chicken has marinated, line a baking sheet with foil and lay the chicken on top. Preheat the oven to 380 degrees Fahrenheit and bake for 20 minutes. Then turn the oven onto broil and bake for another 4-5 minutes.
  • 4. After the chicken cools down, collect all the drippings from the chicken and set it aside. Then cut into 1-inch cubes.

Make the sauce

  • Dice the tomato and onion and set aside.
  • In a large skillet heat butter and avocado oil over high heat. When the oil becomes hot add the cumin seeds and stir for about 1 minute.
  • Add 4 cloves of minced garlic, 1/4 tsp of ginger, and the diced onion to the oil and cook until the onion becomes translucent.
  • Add the diced tomatoes and cook for about 3 minutes. Then add the tomato sauce.
  • After the sauce has cooked for a few minutes add the rest of the spices listed below the sauce ingredients.

Add chicken back in + heavy cream

  • Add the chicken back into the sauce and pour in the heavy cream. Let the flavors blend for another 5 minutes then remove from heat.

Notes

How long will butter chicken keep?
This Indian butter chicken will last up to 4 days in an airtight container in the refrigerator. If you are just storing the sauce alone, then you can keep that in a lidded container for about 4 days in the fridge.
What to serve it with
  • Naan bread
  • pilaf or basmati rice
  • sauteed or stir-fried vegetables seasoned with Indian spices.

 

Nutrition

Calories: 296kcal | Carbohydrates: 6g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 873mg | Potassium: 530mg | Fiber: 1g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 2mg