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Few things are as cozy and tasty as Indian Butter Chicken. It’s meant for sharing and brings everyone to the kitchen even before you’re done cooking with rich creamy tomato sauce wrapping every piece of chicken in warmth. My first go making this filled my place with buttery goodness and had my friends asking when dinner would be ready
I just can’t get enough of this silky sauce scooped up with naan or spooned onto rice. When it’s bubbling on the stove my kitchen feels instantly warm and inviting
Mouthwatering Ingredients
- Fresh cilantro: Chopped cilantro makes the dish pop so grab bright green leaves
- Heavy cream: Stirring in cream at the end makes it lush and smooth pick a good quality or organic one if you can
- Tomato sauce: Use a plain tomato sauce for that deep tang try to find some without all the extras
- Grated ginger: Ginger perks up the whole dish peel a thumb-sized piece and use a grater
- Garlic: Fresh garlic brings big flavor smash a few cloves before mincing
- Large onion: Onion sweetens as it cooks pick one that feels firm with shiny skin
- Butter: Real unsalted butter helps build up rich flavor so don’t substitute
- Black pepper: A twist of fresh black pepper gives it gentle heat
- Salt: Fine kosher or sea salt really ties all the flavors together
- Cayenne pepper: Controls the spiciness so add just how much you want
- Ground coriander: Brightens up the meal try freshly ground seeds for extra zing
- Ground cumin: Gives smoky edge make sure it smells strong and fresh
- Ground turmeric: For that yellow color and mild earthiness go for pure ground types
- Garam masala: This spice mix is the star use a fragrant high-quality blend if possible
- Lemon juice: Fresh squeezed juice keeps things lively use a ripe lemon
- Plain yogurt: Adds tang and keeps the chicken juicy go with whole milk for best results
- Boneless skinless chicken thighs: Chicken stays tender and soaks up all the flavors thighs really do best for this
Easy Directions
- Garnish and Serve:
- Spoon everything into a big bowl throw on chopped cilantro for a colorful finish and dig in hot either with fluffy naan or on a bed of rice
- Mix Chicken and Sauce:
- Chop up the chicken when it’s out of the oven and fold it into your sauce until every bite is coated let it bubble just a bit longer so everything blends together
- Add the Creamy Touch:
- Turn the heat down then pour in the cream stirring till the sauce turns silky and shiny let it gently cook five more minutes to thicken
- Put Together the Sauce:
- Pour in your tomato sauce stir well and let it bubble away for five minutes which softens the flavor and mellows the taste
- Sizzle Ginger and Garlic:
- Drop in the grated ginger and chopped garlic with the onion mix let them sauté for a couple minutes till they smell fragrant but don’t let them burn
- Sweat the Onion in Butter:
- Melt butter on medium heat get the onions in and gently cook them for seven or eight minutes until sweet and golden
- Bake the Chicken:
- Pop your oven to 400° F scoop the marinated chicken on a lined tray and bake for twenty-five to thirty minutes until the edges are browned and the chicken is cooked through
- Get the Chicken Ready:
- Toss yogurt lemon juice garam masala turmeric cumin coriander cayenne salt and pepper into a bowl add chicken and stir to cover well let it chill for at least thirty minutes so the flavor really soaks in
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The garam masala is what I’m obsessed with in here since every jar brings something new depending where I buy it—makes every batch different. The first time my brother and I tried this we ended up with a kitchen covered in sauce but so many laughs
Saving Extras
This dish keeps fresh in the fridge up to four days and honestly it only gets yummier as it sits. Wait until it’s fully cool then stash it in something airtight. It’s freezer-friendly too so make double and freeze small portions then you’ve got dinner sorted for busy nights
Smart Swaps
Go dairy-free by subbing coconut cream for heavy cream—you’ll get a hint of the tropics. If you’ve just got chicken breast instead of thighs watch that you don’t dry it out by overcooking. Greek yogurt will do in a pinch for regular yogurt but your marinade will turn out thicker
Fresh Serving Ideas
I love scooping big spoonfuls over fluffy basmati rice or dunking naan in the sauce. Throw together a crisp cucumber salad or plop a little mango chutney on the side for a cool break from the spice. Just before eating a hit of fresh cilantro or lime will brighten everything up
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Recipe FAQs
- → What makes the sauce creamy and rich?
You get that creamy, awesome texture thanks to butter and heavy cream mixed in with the tomato sauce. If dairy isn't your thing, swap in some coconut cream instead.
- → Can I use a different cut of chicken?
Totally! Chicken breast or bone-in thighs work well too, just keep an eye on the cooking time since it might change a bit depending on their size.
- → Is it possible to adjust spice levels?
For sure. Tweak the cayenne or garam masala however you like to bump up or tone down the spiciness, and it'll still taste awesome.
- → What can I serve with this dish?
This tastes great next to basmati rice, naan for dipping, or even some quick-cooked veggies like peppers or peas on the side.
- → Can leftovers be stored or frozen?
You bet. Pop leftovers in the fridge for a few days, or freeze for later. Just reheat slow and easy before you eat it again.