chicken

Indian Butter Chicken

A rich, creamy Indian butter chicken featuring caramelized onions, warm spices, yogurt, butter, and cream. Unlike restaurant versions that rely heavily on tomatoes, this family-style preparation builds flavor from slowly cooked onions, coriander, garam masala, fennel, and chili before simmering tender chicken in a luxurious buttery sauce finished with cream and fresh cilantro.

Total Time: 70 min

Ingredients

Butter Chicken
  • 7 tablespoons butter
  • 2 tablespoons neutral oil
  • 1 large onion, finely diced
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon kosher salt
  • 1 teaspoon amchoor powder (or 1 teaspoon lemon juice)
  • 1 heaping teaspoon red chili powder
  • 1 teaspoon garam masala
  • 2 heaping teaspoons ground coriander
  • 1 teaspoon ground fennel
  • 1 heaping teaspoon paprika (optional)
  • 4 tablespoons tomato sauce or passata
  • 1/2 cup water
  • 1/4 cup plain yogurt
  • 2.2 pounds boneless chicken, cut into bite-size pieces
  • 3-4 green chilies, slit lengthwise (optional)
  • 1 cup heavy cream
  • 1/2 cup fresh cilantro, chopped
Optional Rice Pairing
  • 2 cups jasmine rice
  • 2 1/4 cups water
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cardamom
  • Pinch of cinnamon

Instructions

  1. Heat 7 tablespoons butter and 2 tablespoons oil in a large skillet or Dutch oven over medium heat.
  2. Add 1 large diced onion and cook for 15-20 minutes, stirring occasionally, until deeply golden and caramelized.
  3. Add 1 tablespoon ginger-garlic paste and cook for 1 minute until fragrant.
  4. Stir in 1 teaspoon salt, 1 teaspoon amchoor powder, 1 heaping teaspoon red chili powder, 1 teaspoon garam masala, 2 heaping teaspoons ground coriander, 1 teaspoon ground fennel, and 1 heaping teaspoon paprika if using. Cook for 30 seconds while stirring.
  5. Add 4 tablespoons tomato sauce and cook for 2-3 minutes. Pour in 1/2 cup water and stir well.
  6. Add 1/4 cup yogurt and cook, stirring frequently, until the mixture thickens and the butter begins to separate from the masala.
  7. Add 2.2 pounds chicken pieces and stir thoroughly to coat with the sauce.
  8. Add 3-4 green chilies if using. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the chicken is tender and fully cooked.
  9. Stir in 1 cup heavy cream and simmer uncovered for 5 minutes.
  10. Add 1/2 cup chopped cilantro and stir well. Taste and adjust seasoning if needed before serving.
  11. If preparing the rice, combine 2 cups jasmine rice, 2 1/4 cups water, 1 tablespoon butter, 1 minced garlic clove, 1/4 teaspoon cardamom, and a pinch of cinnamon. Cook according to rice cooker or stovetop directions.

Notes

  • This version is cream-forward and less tomato-heavy than many restaurant butter chicken recipes.
  • For additional heat, leave the seeds in the green chilies.
  • Boneless chicken thighs provide the most tender result, but chicken breast may be substituted.
  • The sauce will thicken slightly as it cools.

Tags

indian butter chicken chicken curry comfort food family recipe