Description
A fast and flavorful butter chicken recipe made with easy techniques for a comforting weeknight meal.
Ingredients
Scale
- 1.5 lb (700g) boneless skinless chicken thighs, cut into 1.5-inch pieces
- 3/4 cup plain yogurt (Greek or regular)
- 1 tbsp lemon juice
- 1 tbsp vegetable oil (for marinade)
- 1 tsp salt (for marinade)
- 1 tsp garam masala (for marinade)
- 4 tbsp butter, divided
- 1 tbsp vegetable oil (for cooking)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1.5 tbsp fresh ginger, grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1–2 tsp paprika (or Kashmiri chili powder)
- 1/2 tsp cayenne (optional)
- 1 (28 oz) can crushed tomatoes or tomato puree (about 3 cups)
- 1 tsp sugar (or honey)
- 1/2 cup heavy cream (or 3/4 cup cashew cream for dairy-free)
- 1 tsp kasuri methi (optional)
- 1 tbsp garam masala (for finishing)
- Fresh cilantro, chopped, for garnish
- Salt and pepper to taste
Instructions
- Marinate chicken: In a bowl, whisk yogurt, lemon juice, 1 tbsp oil, salt, and 1 tsp garam masala. Add chicken and toss to coat. Marinate for a minimum of 20 minutes.
- Sear chicken: Heat a heavy skillet over medium-high heat, add the oil and 2 tbsp butter. Sear chicken in batches until dark brown (about 2–3 minutes per side).
- Build the sauce: Remove chicken. In the same skillet, add remaining butter, sauté onion until softened. Add garlic and ginger; cook briefly. Add spices, then crushed tomatoes and reserved marinade drippings. Simmer to reduce raw taste.
- Finish sauce: Return chicken to the pan, simmer until cooked through (internal temp 165°F). Stir in cream and kasuri methi, simmer briefly. Adjust seasoning.
- Rest and serve: Let curry rest for 5 minutes. Garnish with cilantro and serve with basmati rice and naan.
Notes
For a lighter version, reduce butter and some cream with Greek yogurt. Pair with brown rice or cauliflower rice for lower glycemic load.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 150mg
Keywords: butter chicken, Indian recipe, quick dinner, comfort food, weeknight meal