Classic Butter Chicken Indian Curry (Printable)
Tender chicken in a velvety spiced tomato cream sauce, ready in under an hour.
# 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
# Directions:
01 - Combine chicken pieces with yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a large bowl. Mix thoroughly to coat all pieces evenly. Cover and let marinate for at least 10 minutes, or up to 1 hour for deeper flavor penetration.
02 - Heat 1 tablespoon butter and vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 5-6 minutes, turning occasionally, until lightly browned on all sides but not fully cooked through. Remove chicken from skillet and set aside, reserving any accumulated juices.
03 - Add remaining 1 tablespoon butter to the same skillet. Sauté chopped onions for 3-4 minutes until soft and golden brown. Add minced garlic and grated ginger; cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in ground coriander, paprika, and cayenne pepper. Cook for 30 seconds to release essential oils. Pour in crushed tomatoes and add sugar. Simmer for 5 minutes, stirring occasionally, until mixture begins to thicken slightly.
05 - Return browned chicken and any reserved juices to the skillet. Reduce heat to medium and simmer for 8-10 minutes, or until chicken is cooked through and sauce has thickened to a creamy consistency.
06 - Reduce heat to low setting. Stir in heavy cream and simmer gently for 2 additional minutes, allowing flavors to meld. Taste and adjust salt as needed. The sauce should be rich and velvety.
07 - Transfer butter chicken to a serving dish or plate individually. Garnish generously with chopped fresh cilantro. Serve immediately while hot, accompanied by steamed basmati rice or warm naan bread for soaking up the sauce.
# Expert Advice:
01 -
- The marinade works double duty, tenderizing the chicken while building layers of flavor that develop even during a quick 10 minute soak
- This streamlined version captures restaurant quality depth without requiring hours of simmering or a laundry list of spices
02 -
- The cream can sometimes separate if you add it while the sauce is boiling furiously—always reduce heat first and stir gently
- This sauce actually tastes better the next day as the spices continue to meld, so dont hesitate to double the batch
03 -
- Pat the chicken dry before adding it to the marinade—excess moisture prevents good browning
- Cast iron skillets retain heat better and give you superior color on the chicken