Butter Chicken Curry (Printable)
Tender chicken in a rich, creamy tomato sauce with aromatic spices. Perfect over rice or with naan.
# What You'll Need:
→ Chicken & Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt
→ Sauce
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon neutral oil (sunflower or canola)
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground cumin
16 - 2 teaspoons paprika
17 - 1 teaspoon garam masala
18 - 1/2 teaspoon chili powder
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt
21 - 1/2 cup heavy cream
22 - 2 tablespoons unsalted butter
23 - Fresh cilantro, chopped for garnish
# Step-by-step:
01 - Whisk yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss thoroughly to coat. Let marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 5–7 minutes until browned on all sides and nearly cooked through. Transfer chicken to a plate and reserve the pan juices.
03 - In the same skillet, add chopped onion and sauté for 3–4 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
04 - Pour in crushed tomatoes, then add cumin, paprika, garam masala, chili powder, sugar, and salt. Stir well and simmer for 10 minutes over medium heat, stirring occasionally, until sauce thickens and darkens in color.
05 - Reduce heat to low. Stir in heavy cream and remaining 2 tablespoons butter until completely melted and sauce becomes velvety smooth.
06 - Return chicken and accumulated juices to the pan. Simmer gently for 5–7 minutes until chicken is fully cooked and flavors have melded together.
07 - Transfer to serving bowls, garnish generously with chopped fresh cilantro, and serve immediately alongside basmati rice or warm naan bread.
# Expert Advice:
01 -
- The sauce achieves that restaurant quality silkiness without any complicated techniques or obscure ingredients
- Marinating the chicken beforehand makes every bite incredibly tender and infused with flavor
02 -
- Do not skip the chicken searing step, as those browned bits add incredible depth to the final sauce
- Temper the cream by adding a small ladle of hot sauce to it first, which prevents curdling when you combine them
03 -
- Garnishing with a pinch of kasuri methi, or dried fenugreek leaves, adds an authentic restaurant flavor
- Let the chicken rest at room temperature for 20 minutes before marinating for more even absorption