Butter Chicken with Creamy Tomato Sauce and Warm Spices
By Noah Bennett
Prep
15 min
Cook
20 min
Total
65 min
Servings
8
Level
Easy
Boneless skinless chicken thighs are recommended in this recipe for their flavor and moisture retention when cooked and reheated in the sauce․ This butter chicken recipe is a mild curry flavored with common curry spices‚ including garam masala‚ turmeric‚ and coriander‚ and a creamy tomato sauce․ Marinating the chicken in yogurt before cooking enhances its flavor․
Yogurt‚ lemon juice‚ cumin‚ and garam masala are added to the chicken thighs before cooking for flavor․ Cooked onions are sautéed in butter with fresh ginger‚ garlic‚ cumin‚ coriander‚ chili powder‚ turmeric‚ cinnamon stick‚ and other seasonings․ Crushed tomatoes‚ chicken broth‚ and sugar are also added to the pan with the chicken‚ and heavy cream is added at the end of cooking to make a sauce․
After cooking tomatoes‚ chicken‚ and sugar in broth‚ the sauce will be slightly thickened when cream is added․ Onions will be tender‚ and spices and other aromatics will smell fragrant after a short cooking period․ Common mistakes when preparing this dish include failure to brown the chicken and rushing the tomato simmer‚ leading to a thinner‚ less flavorful sauce․
Garnish with cilantro and serve over rice․ Naan bread works well with the sauce․ Tips for freezing butter chicken include cooling the dish and storing it in an airtight container or zip-top bag labeled with the date․
Why you'll love this recipe
- Chicken thighs are a flavorful and popular chicken cut that cooks well in the tomato-broth-cream sauce․ Chicken thigh meat has more flavor and structure than other chicken cuts․
- Fresh ginger‚ garlic‚ and other hot spices can enhance the taste of stored foods and dishes‚ including onion butter and curry․
- A marinade made with yogurt and lemon juice helps make the chicken tender․ It includes pantry ingredients that can be used in the same amounts and proportions as other ingredients in the recipe․
- Crushed tomatoes provide tomato flavor for the sauce․ A small amount of sugar provides sweetness to the sauce without other ingredients․
- Heavy whipping cream is an ingredient added toward the end of cooking․ A dairy ingredient included in this recipe helps give it a light‚ creamy flavor․
- The cinnamon stick enhances the sauce's flavor and is taken out before serving to give the sauce the taste of whole cinnamon without the texture of powdered cinnamon․
Ingredients
- •2 lb boneless skinless chicken thighs
- •3 tbsp butter
- •1 onion (diced)
- •1 tbsp fresh ginger (grated)
- •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
- •2 tbsp fresh lemon juice (for marinade)
- •2 tsp garam masala (for marinade)
- •1 tbsp cumin (for marinade)
- •1 cup plain yogurt (for marinade)
- •1 tbsp olive oil or vegetable oil (for browning)
- •cilantro (for topping)
- •rice (for serving)
- •naan bread (for serving)
Instructions
- 1
Marinate the chicken in the marinade for 30 minutes or overnight.
- 2
Remove the chicken from the marinade, allowing excess to drip off.
- 3
Brown the chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes.
- 4
Remove the chicken from the pan and set aside.
- 5
Melt the butter over medium heat and cook the onions until tender.
- 6
Add the ginger, garlic, and spices, then cook for 1 minute or until fragrant.
- 7
Add the chicken broth, browned chicken, crushed tomatoes, and sugar, then simmer for 10 minutes or until slightly thickened.
- 8
Add the cream and cook for an additional 5 to 10 minutes.
- 9
Discard the cinnamon stick.
- 10
Top with cilantro and serve over rice.
FAQ
Nutrition (per serving)
Calories
444
Protein
22g
Fat
36g
Carbs
10g
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