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Homemade Creamy Butter Chicken photo

Creamy Butter Chicken

This Creamy Butter Chicken is a rich, flavorful dish that transports you to India with every bite!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade:
  • 28 oz chicken thighs boneless and skinless, cut into 2-inch cubes
  • 1 cup plain yogurt
  • 1 tablespoon minced ginger
  • 1 teaspoon garlic powder
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
For the Sauce:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 14 oz tomato sauce
  • 1 teaspoon red chili powder
  • 1 1/4 teaspoons salt or to taste
  • 1 1/2 cups heavy cream
  • 1 tablespoon sugar

Equipment

  • Large skillet or frying pan
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Mixing Bowl

Method
 

Cooking Instructions:
  1. In a mixing bowl, combine the chicken pieces with plain yogurt, minced ginger, garlic powder, garam masala, turmeric, ground cumin, red chili powder, paprika, and salt. Ensure the chicken is well-coated and let it marinate for at least 30 minutes.
  2. In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and bubbling, add the diced onion. Sauté for about 5-7 minutes until the onion is translucent and fragrant.
  3. Add the minced garlic and ginger, cooking for an additional 2 minutes until aromatic.
  4. Add the marinated chicken to the skillet, ensuring it is spread out evenly. Cook for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
  5. Once the chicken is cooked, sprinkle in the ground cumin, garam masala, and paprika. Stir well to combine. Pour in the tomato sauce, followed by red chili powder, and salt. Mix everything together and let it simmer for about 10 minutes.
  6. Reduce the heat to low and slowly stir in the heavy cream and sugar. Allow the mixture to simmer gently for another 5-10 minutes until the sauce is thickened and creamy.
  7. Once your Creamy Butter Chicken is ready, serve it hot over a bed of basmati rice or with warm naan bread.

Notes

  • For a dairy-free option, replace heavy cream with coconut cream.
  • Use cauliflower rice instead of traditional rice for a low-carb side.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.