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Butter Chicken

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A rich and creamy homemade Butter Chicken, brimming with warm spices like garam masala, turmeric, and coriander—perfectly balanced with tender chicken thighs and a luscious tomato-cream sauce.

Ingredients

2 lb boneless, skinless chicken thighs

3 Tbsp butter

1 onion, diced

1 Tbsp grated fresh ginger

5 cloves garlic, minced

1 tsp cumin

1 tsp garam masala

1 tsp ground coriander

½ tsp chili powder

½ tsp turmeric

1 cinnamon stick

¾ tsp kosher salt (or to taste)

¼ cup chicken broth

14 oz crushed tomatoes (1 can)

1 tsp granulated sugar

1 cup heavy whipping cream

For the Marinade:

2 Tbsp fresh lemon juice

2 tsp garam masala

1 Tbsp cumin

1 cup plain yogurt

Instructions

  1. In a bowl, combine lemon juice, garam masala, cumin, and yogurt. Coat chicken thoroughly. Marinate for 30 minutes or refrigerate overnight for more flavor.
  2. Remove excess marinade and brown chicken thighs in a skillet with 1 Tbsp oil over medium heat, about 3 minutes per side. Transfer to a plate.
  3. In the same pan, melt butter. Sauté diced onion until tender. Add ginger, garlic, cumin, garam masala, coriander, chili powder, turmeric, cinnamon stick, and salt. Cook for 1 minute until fragrant.
  4. Stir in chicken broth, crushed tomatoes, sugar, and browned chicken. Simmer uncovered for about 10 minutes until sauce thickens slightly.
  5. Stir in heavy cream and simmer for another 5–10 minutes. Remove cinnamon stick.
  6. Garnish with cilantro and serve over basmati rice or naan.

Notes

  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
  • Use coconut milk or dairy-free alternatives for a dairy-free version.
  • Adjust chili powder to control heat level.
  • Chicken breasts can be used but cook quicker than thighs.

Nutrition

Find it online: http://recipesbyjanet.com/butter-chicken/