Description
This Rich Creamy Indian Butter Chicken recipe features tender chicken breast marinated in a blend of Greek yogurt and aromatic spices, then cooked in a luscious tomato and cream sauce. Perfectly spiced and creamy, it offers an authentic Indian dining experience at home, best served with fluffy basmati rice.
Ingredients
Scale
Chicken Marinade
- 500 g chicken breast, cut into bite-sized pieces
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 1 tablespoon garam masala (divided)
Sauce and Cooking
- 1 tablespoon minced ginger
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 jalapeño, finely chopped
- 2 cups heavy cream
- 1/2 cup tomato puree
- 2 tablespoons vegetable oil
- Salt, to taste
- Fresh cilantro leaves, for garnish
Serving
- Cooked basmati rice, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt, lemon juice, ground cumin, cinnamon, cayenne pepper, black pepper, coriander, turmeric, and 1 tablespoon of garam masala. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
- Brown the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in batches, cooking until browned on all sides, about 8-10 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and finely chopped jalapeño, sautéing until fragrant, about 1-2 minutes.
- Add Ginger and Spices: Stir in the remaining tablespoon of garam masala and minced ginger, cooking for an additional minute to release their aromas.
- Prepare the Sauce: Pour in the tomato puree and heavy cream, stirring to combine into a smooth sauce. Bring this mixture to a gentle simmer over medium heat.
- Simmer Chicken in Sauce: Return the browned chicken pieces to the skillet, reduce the heat to low, and let cook until the chicken is fully cooked through and the sauce has thickened slightly, approximately 15-20 minutes. Season with salt according to taste.
- Serve and Garnish: Garnish the rich butter chicken with fresh cilantro leaves and serve hot alongside cooked basmati rice for a complete meal.
Notes
- For a milder version, reduce or omit the jalapeño and cayenne pepper.
- Marinating the chicken overnight helps deepen the flavor and tenderize the meat.
- You can substitute chicken thighs for a juicier texture if preferred.
- Adjust cream quantity for a thicker or lighter sauce to suit your taste.
- Serve with naan bread as an alternative to basmati rice for variety.
