Butter Chicken Curry (Print Version)
Tender chicken in velvety tomato cream sauce with aromatic Indian spices
# What You'll Need:
→ Chicken & Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt
→ Sauce
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon neutral oil (sunflower or canola)
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground cumin
16 - 2 teaspoons paprika
17 - 1 teaspoon garam masala
18 - 1/2 teaspoon chili powder
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt
21 - 1/2 cup heavy cream
22 - 2 tablespoons unsalted butter
23 - Fresh cilantro, chopped for garnish
# Step-by-Step Guide:
01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss thoroughly to coat. Marinate for 15 minutes at room temperature or up to 2 hours refrigerated for deeper flavor penetration.
02 - Heat 1 tablespoon butter and neutral oil in a large skillet over medium-high heat until shimmering. Add marinated chicken pieces in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned on all sides and nearly cooked through. Transfer chicken to a plate, reserving any juices.
03 - In the same skillet, add chopped onion and sauté for 3 to 4 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
04 - Stir in crushed tomatoes, cumin, paprika, garam masala, chili powder, sugar, and salt. Reduce heat to medium and simmer for 10 minutes, stirring occasionally, until sauce thickens noticeably and deepens to a rich red color.
05 - Reduce heat to low. Pour in heavy cream and add 2 tablespoons butter, stirring constantly until butter melts completely and sauce becomes smooth and velvety. Avoid boiling at this stage to prevent separation.
06 - Return chicken and any accumulated juices to the pan. Simmer gently for 5 to 7 minutes over low heat until chicken is fully cooked through and flavors have melded. Sauce should coat the back of a spoon.
07 - Sprinkle generously with chopped fresh cilantro. Serve immediately while hot, accompanied by basmati rice or warm naan bread for soaking up the sauce.
# Expert Suggestions:
01 -
- The sauce achieves that restaurant quality velvet texture without spending hours over the stove
- Marinating the chicken first keeps every bite impossibly tender and infused with flavor
02 -
- Resist the urge to rush the sauce reduction step as those 10 minutes concentrate the flavors
- The cream prevents the sauce from becoming too spicy even if you are generous with chili powder
03 -
- Pat the chicken dry before marinating so the yogurt sticks better and penetrates deeper
- Let the finished sauce rest for 5 minutes off heat before serving for the smoothest texture