This creamy homemade butter chicken is rich and comforting, making it a family favorite. With tender chicken simmered in a smooth tomato sauce, it’s packed with flavor!
Honestly, this dish is like a warm hug on a plate. I love serving it with rice or naan, and I can’t help but go for seconds—or thirds! Who can resist that delicious sauce? 😊
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless thighs for their juiciness. If you prefer chicken breasts, go for it! They’ll work too, but may be less tender.
Yogurt: Plain yogurt keeps the chicken moist and tender. If you’re dairy-free, try coconut yogurt or a vegan yogurt alternative.
Spices: The blend of cumin, coriander, turmeric, and garam masala is essential for flavor. If you don’t have all the spices on hand, store-bought curry powder can be a good substitute, but the flavor might vary.
Heavy Cream: This gives the dish its creaminess. For a lighter option, substitute with half-and-half or coconut cream for a dairy-free version.
Fenugreek Leaves: These add a unique flavor, but they’re optional. If you can’t find them, it’s still delicious without it!
How Do I Get the Chicken Perfectly Cooked and Tender?
To ensure your chicken stays tender in butter chicken, proper marination is crucial. The yogurt helps to break down the proteins, making it juicy. Here’s how:
- Mix your marinade ingredients well and coat the chicken thoroughly.
- Let it marinate for at least 1 hour, or overnight for best results.
- When cooking, avoid overcrowding the pan to get a good sear. Work in batches if needed.
- Cook until browned on the outside, but don’t worry if it’s not fully cooked through; it will simmer in the sauce to finish cooking.
By following these tips, your butter chicken will turn out consistently tender and flavorful! Enjoy every bite!
Creamy Homemade Butter Chicken
Ingredients You’ll Need:
- 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 2 teaspoons salt (divided)
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) can tomato puree or crushed tomatoes
- 1 cup heavy cream
- 1/2 cup water or chicken broth (optional, to adjust sauce consistency)
- 1 teaspoon fenugreek leaves (kasuri methi), crushed (optional)
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This creamy butter chicken recipe takes about 1 hour and 30 minutes total. This includes 1 hour for marinating the chicken and 30 minutes for preparation and cooking. It’s mostly hands-off waiting time while the flavors meld together!
Step-by-Step Instructions:
1. Marinade the Chicken:
In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and 1 teaspoon of salt. Add the chicken pieces to the marinade and stir well to coat them evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, but overnight is best for maximum flavor!
2. Sear the Chicken:
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted, add the marinated chicken (make sure to shake off any excess marinade). Cook the chicken until it’s browned on all sides but not fully cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Prepare the Base:
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the finely chopped onion and sauté until it turns golden brown, which should take about 8-10 minutes. Stir occasionally to avoid burning. Next, add the minced garlic and grated ginger, sautéing for another 1-2 minutes until fragrant.
4. Create the Sauce:
Pour in the tomato puree (or crushed tomatoes) into the skillet. Cook on medium heat, stirring occasionally, for about 10-15 minutes. The sauce should thicken and darken during this time, developing rich flavors.
5. Combine Chicken with Sauce:
Return the browned chicken to the skillet and stir it well into the sauce. Ensure that the chicken is coated with the delicious sauce.
6. Add Cream:
Reduce the heat to low and stir in the heavy cream. If the sauce is too thick for your liking, add in some water or chicken broth to reach your desired consistency. Let the mixture simmer gently for 10-15 minutes, allowing the chicken to cook through and become tender.
7. Final Touches:
If using, crush the fenugreek leaves between your palms and add them to the sauce, stirring well. Cook for another 2 minutes. Then, taste the dish to see if you need to adjust salt or spices.
8. Serve and Enjoy:
Garnish your creamy butter chicken with fresh cilantro leaves and serve hot over basmati rice or with naan bread. Enjoy every mouthful of this delightful dish!
Enjoy your creamy homemade butter chicken!
FAQ for Creamy Homemade Butter Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before starting. Thaw in the refrigerator overnight or place it in a sealed plastic bag and submerge in cold water for a quick thaw. Pat it dry before marinating.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can replace heavy cream with half-and-half or use coconut milk for a dairy-free alternative. Each will give a different flavor but still create a creamy texture.
Is There a Substitute for Fenugreek Leaves?
While fenugreek leaves add a unique flavor, they are optional. If you don’t have any, you can skip them. For a similar flavor, a pinch of curry powder can sometimes serve as a substitute, but it won’t have the exact same depth.