Description
This classic homemade Butter Chicken recipe features tender chicken thighs marinated in a blend of yogurt and aromatic spices, cooked in a rich tomato and cream sauce. Combining stovetop sautéing with oven baking, this dish delivers a flavorful and creamy experience perfect for a comforting meal.
Ingredients
Scale
Marinade
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Cooking
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 1/2 cups tomato puree
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
- Prepare Marinade: In a large bowl, combine plain yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, coriander, minced ginger, and minced garlic to create a flavorful marinade base.
- Marinate Chicken: Add the chicken pieces to the marinade and toss thoroughly to coat each piece. Cover the bowl and refrigerate for at least 1 hour to allow flavors to penetrate.
- Sauté Onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes, to build flavor for the sauce.
- Cook Chicken: Add the marinated chicken mixture, including marinade, to the skillet. Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes, partially cooking it before baking.
- Add Tomato Puree: Stir in the tomato puree with the chicken and bring the mixture to a simmer. Let it cook for 10 minutes to meld the flavors into a rich sauce.
- Bake Chicken: Transfer the chicken and sauce mixture into an oven-safe dish. Bake in the preheated oven for 20 minutes to finish cooking the chicken and deepen the flavors.
- Prepare Cream Sauce: While chicken bakes, melt the remaining 2 tablespoons of butter in the skillet over medium heat. Pour in the heavy cream and stir well to combine, creating a smooth creamy sauce base.
- Season Sauce: Add salt and pepper to taste, adjusting seasoning to your preference for a balanced flavor.
- Combine Sauce and Chicken: Remove the baked chicken from the oven and pour the creamy sauce over it. Stir gently to combine all elements thoroughly for a cohesive dish.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the top. Serve the homemade butter chicken hot, pairing well with rice or naan bread.
Notes
- Marinating the chicken overnight can enhance the flavor even more.
- Use boneless, skinless chicken thighs for the best texture and tenderness.
- The recipe can be adjusted to be spicier by increasing chili powder or adding fresh chilies.
- For a lighter version, substitute heavy cream with half-and-half or a coconut milk alternative.
- Ensure the skillet used for sautéing is oven-safe if you choose to skip transferring to another dish.
