Butter Chicken
Ingredients
- 1 1/2 cups full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1 1/2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds chicken thighs
on the bone
- 1/4 pound unsalted butter
- 4 teaspoons neutral oil
like vegetable or canola oil
- 2 medium-size yellow onions
peeled and diced
- 4 cloves garlic
peeled and minced
- 3 tablespoons fresh ginger
peeled and grated or finely diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 medium-size tomatoes
diced
- 2 red chiles
like Anaheim, or 1 jalapeño pepper, seeded and diced
- Kosher salt to taste
- 2/3 cup chicken stock
low-sodium or homemade
- 1 1/2 cups cream
- 1 1/2 teaspoons tomato paste
- 3 tablespoons ground almonds
or finely chopped almonds
- 1/2 bunch cilantro leaves
stems removed.
Directions
- 1
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and
refrigerate (for up to a day). - 2
In a large pan over medium heat, melt the butter in the oil until it starts to
foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown. - 3
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles
are soft, about 10 minutes. - 4
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
- 5
Stir in the cream and tomato paste, and simmer until the chicken is cooked
through, approximately 10 to 15 minutes. - 6
Add the almonds, cook for an additional 5 minutes and remove from the
heat. Garnish with the cilantro leaves.
Butter Chicken
Similar Recipes
Ratings & Reviews
Based on 10,198 ratings
Rating Breakdown
About this Recipe
Craving that rich, deeply flavored Butter Chicken from your favorite Indian restaurant? This recipe brings the authentic, luxurious experience right to your kitchen, letting you master a dish loved across continents.
What sets this Butter Chicken apart is its foundation: yogurt-and-spice-marinated chicken thighs that develop incredible depth of flavor before being enveloped in a velvety red sauce. Inspired by a chef's staff meal, this version balances aromatic spices like garam masala, cumin, and turmeric with a unique cinnamon tang, making it truly special.
Prepare for a truly "wildly luxurious" culinary experience. You'll enjoy tender, bone-in chicken steeped in a rich, creamy sauce that's both comforting and exotic. The butter-infused tomato and onion base, brightened by ginger and garlic, offers a complex flavor profile, marrying savory notes with subtle warmth from the cinnamon stick and a gentle heat from the chiles. The texture is smooth and decadent, with the chicken meltingly soft after its flavorful bath.
This recipe offers flexibility for your pantry. You can adjust the heat level by choosing Anaheim chiles for a milder kick or jalapeño for more spice, seeding them for less intensity. While the original calls for bone-in chicken thighs, you could substitute boneless chicken for quicker cooking, though bone-in often offers more flavor. Ground almonds contribute to the sauce's body; if unavailable, a touch more cream could help achieve a similar richness.
This Butter Chicken is perfect for a cozy weeknight meal or an impressive dinner party. Serve it generously with basmati rice to soak up every drop of the exquisite sauce. Complement the rich flavors with a sweet-tangy mango chutney, and offer papadums or naan bread for scooping, or simply extra rice if flatbreads aren't available. Garnish with fresh cilantro for a burst of color and herbaceous freshness.