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chicken with indian spices and a creamy tomato sauce

Creamy Butter Chicken Recipe

This Creamy Butter Chicken features tender chicken in a rich tomato-cream sauce flavored with warm spices. Easy to make and perfect with rice and naan.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Dish
Cuisine: Asian-Inspired
Servings: 6 servings
Calories: 495kcal
Author: Ruth Truett

Equipment

  • cutting board
  • chef's knife
  • immersion blender
  • large skillet

Ingredients

Chicken and Marinade

  • 2½-3 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 2-3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 tablespoon butter
  • 1 tablespoon avocado oil

Sauce

  • 2 tablespoon butter
  • 1 large yellow onion, chopped
  • 2-4 cloves garlic, minced
  • 1 28 oz can whole tomatoes
  • 1 cup chicken broth
  • 1 tablespoon ginger, grated
  • 2 teaspoon cumin
  • 2 teaspoon kosher salt
  • 1½ teaspoon garam masala
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon fenugreek
  • 1 cup heavy cream

Serving

  • cooked basmati rice
  • warm naan
  • fresh cilantro leaves, greek yogurt

Instructions

Marinade

  • In a large bowl, mix all marinade ingredients together. Add the chicken and toss to coat.
  • Cover and marinate for at least 30 minutes, or up to overnight.

Cook The Chicken

  • Heat the butter and avocado oil in a large skillet over medium-high heat
  • Add the marinated chicken in a single layer and sear on both sides until nicely browned. Let good color develop—this adds depth to the final dish.
  • Remove the chicken from the skillet and set aside. It will finish cooking in the sauce.

Make The Sauce

  • Reduce the heat to medium and add the onion, garlic, and ginger to the same skillet. Cook until softened and fragrant.
  • Add the tomatoes, chicken broth, and spices. Simmer for 15–20 minutes, scraping up any browned bits, until the sauce thickens and reduces.
  • Stir in the cream, then blend the sauce until smooth using an immersion blender or a countertop blender.

Finish and Serve

  • Return the chicken to the sauce and simmer until cooked through. Taste and adjust seasoning as needed.
  • If you prefer a thinner sauce, add additional broth a little at a time until it reaches your desired consistency.
  • Serve over basmati rice with warm naan. Garnish with yogurt and fresh cilantro, if desired.

Notes

  • How to Make Simple Basmati Rice (No Measuring Needed)
    1. Pour the rice into a pot.
    2. Rinse the rice with water, then drain. Repeat until the water runs clear (the first rinses will look milky—totally normal).
    3. Level the rinsed rice in the pot.
    4. Gently touch the top of the rice with your index finger and add fresh water until it reaches the first knuckle—about 1 inch above the rice.
    5. Bring to a boil, then reduce to a low simmer. Cover and cook for 20 minutes.
      Do not lift the lid. No peeking. No touching.
    6. Remove the lid and fluff with a fork.
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Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 14g | Protein: 41g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 247mg | Sodium: 531mg | Potassium: 943mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1329IU | Vitamin C: 17mg | Calcium: 139mg | Iron: 4mg
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