Go Back
Homemade Creamy Butter Chicken photo

Creamy Butter Chicken

Creamy butter chicken: chicken marinated in spiced yogurt, browned, then simmered in a spiced tomato sauce finished with heavy cream and sugar.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 39 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 28 ozchicken thighsboneless and skinless or breasts cut into 2-inch cubes
  • 1 cupplain yogurt
  • 1 tablespoonminced ginger
  • 1 teaspoongarlic powder
  • 1 tablespoongaram masala
  • 1 teaspoonturmeric
  • 1 teaspoonground cumin
  • 1 teaspoonred chili powder
  • 1 teaspoonpaprika
  • 1 teaspoonof salt
  • 2 tablespoonsolive oil
  • 2 tablespoonsbutter
  • 1 large oniondiced
  • 5 clovesgarlicminced
  • 1 tablespoongingerminced
  • 1 teaspoonground cumin
  • 1 teaspoongaram masala
  • 1 teaspoonpaprika
  • 14 oztomato sauce
  • 1 teaspoonred chili powder
  • 1 1/4 teaspoonssaltor to taste
  • 1 1/2 cupheavy cream
  • 1 tablespoonsugar

Equipment

  • Bowl
  • large skillet or pot
  • Plate
  • foil
  • Blender

Method
 

Instructions
  1. In a bowl, combine 28 oz chicken (cut into 2-inch cubes) with 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, and 1 teaspoon salt. Mix until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes or up to overnight.
  2. Heat a large skillet or pot over medium-high heat. Add 2 tablespoons olive oil and allow it to get hot but not smoking.
  3. Working in batches so you do not crowd the pan, add the marinated chicken pieces and cook until browned, about 3–5 minutes per side. The chicken does not need to be fully cooked through at this stage. Transfer browned pieces to a plate and tent with foil to keep warm.
  4. Reduce heat to medium. Add 2 tablespoons butter to the same pan and let it melt.
  5. Add 1 large diced onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  6. Add 5 cloves minced garlic and 1 tablespoon minced ginger; sauté for about 1 minute until fragrant.
  7. Stir in 1 teaspoon ground cumin, 1 teaspoon garam masala, and 1 teaspoon paprika; cook about 20 seconds until aromatic.
  8. Add 14 oz tomato sauce, 1 teaspoon red chili powder, and 1 1/4 teaspoons salt (or to taste). Bring to a gentle simmer and cook, uncovered, for 10–15 minutes, stirring occasionally, until the sauce thickens and darkens in color.
  9. Remove the pan from heat and let the sauce cool slightly. Transfer the sauce to a heatproof blender and puree until smooth (blend carefully with hot liquids, venting the lid or blending in small batches as needed). If the sauce is too thick, add a few tablespoons of water while blending. Return the pureed sauce to the pan over medium heat.
  10. Stir in 1 1/2 cups heavy cream and 1 tablespoon sugar until fully incorporated and warmed through.
  11. Add the browned chicken back into the sauce. Simmer gently, uncovered, for about 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and bubbling. Taste and adjust salt if desired.
  12. Remove from heat and serve hot.