Creamy Butter Chicken with Spiced Tomato Sauce

This creamy butter chicken is a beloved Indian classic that’s perfect for cozy family dinners or special occasions. The tender chicken pieces are marinated in a blend of spices and yogurt, ensuring they’re packed with flavor and melt-in-your-mouth juicy. The rich tomato sauce, enhanced with cream and butter, creates a luxurious coating that pairs beautifully with fluffy basmati rice or warm naan.

This recipe balances spices and creaminess, offering a delightful experience for both seasoned and new fans of Indian cuisine. Don’t shy away from the spices; they are what bring life to this dish!

Creamy Butter Chicken with Spiced Tomato Sauce

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 460 calories 25g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 3 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 (15-ounce) can crushed tomatoes
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large bowl, mix the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add the chicken pieces, cover, and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.
2. Heat butter in a large skillet over medium heat. Add onions and sauté until soft and golden, about 5-7 minutes.
3. Stir in garlic and ginger, cooking for an additional minute until fragrant.
4. Add the marinated chicken to the skillet, cook for about 5-7 minutes until the chicken is no longer pink.
5. Pour in the crushed tomatoes and bring to a simmer. Cover and cook for 10 minutes, stirring occasionally.
6. Reduce heat and stir in the heavy cream. Simmer for 5 more minutes until the sauce is thickened and creamy, adjusting salt to taste.
7. Garnish with fresh cilantro before serving.

Notes

Serving suggestion: Serve with basmati rice or naan for a complete meal.

For a lighter version, substitute half of the cream with Greek yogurt. This will add creaminess without too many calories. If you’re in a hurry, you can use pre-cooked chicken; just skip the marinating step and heat it through in the sauce.

Be mindful not to overcook the chicken in the sauce, as it can become tough. For storing leftovers, keep the butter chicken in an airtight container in the fridge for up to three days, and reheat gently on the stovetop.