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Delicious homemade butter chicken served with rice and naan bread

Homemade Butter Chicken

A rich and creamy curry made with marinated chicken and a tomato-cream sauce that is perfect for weeknight dinners or hosting guests.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup plain yogurt To tenderize and flavor the meat.
  • 2 tablespoons lemon juice Adds mild acidity.
  • 2 teaspoons garam masala Provides traditional Indian flavor notes.
For the Sauce
  • 1 pound boneless chicken pieces For quick cooking and easy serving.
  • 1 cup tomato puree Forms the base of the sauce.
  • 1 medium onion Sauté until golden for sweetness.
  • 1 cup heavy cream Adds richness and a smooth finish.
  • 3 tablespoons butter For flavor in the final sauce.
  • 3 cloves garlic, minced Fresh aromatics for flavor.
  • 1 inch ginger, minced For a bright, warm base.
  • 1 teaspoon cinnamon To enhance flavor.
For Garnishing
  • 1/4 cup fresh cilantro, chopped Used as a garnish before serving.

Method
 

Preparation
  1. Mix the marinade: In a bowl, combine yogurt, lemon juice, and spices. Add chicken and coat well, then chill.
  2. Sear the chicken: Heat one tablespoon of butter in a skillet over medium heat. Brown chicken pieces in batches until sealed.
  3. Cook the aromatics: In the same skillet, add remaining butter and sauté onions until golden. Stir in garlic, ginger, and cinnamon.
Cooking
  1. Simmer the tomato base: Stir in tomato puree and simmer until oil separates from the sauce, about ten minutes.
  2. Finish the sauce: Lower the heat and stir in cream and a touch of sugar until smooth.
  3. Combine and cook: Return chicken to the skillet, adjust thickness with water if needed, and cover. Simmer on low for 20-25 minutes.
  4. Garnish and rest: Turn off heat and sprinkle cilantro on top. Let dish rest for a few minutes before serving.

Notes

For best results, marinate chicken longer, do not overcrowd the pan, cook onions slowly, and let the dish rest before serving.