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Easy Butter Chicken Recipe

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4.1 from 23 reviews

This easy Butter Chicken recipe offers a deliciously creamy and flavorful Indian-inspired dish made with marinated chicken thighs cooked in a spiced tomato and coconut cream sauce. Perfect for a comforting dinner, it combines traditional spices with wholesome ingredients for a rich, satisfying meal.

Ingredients

For the Marinade

  • 1½ tablespoons Extra Virgin Olive Oil (or avocado oil or coconut oil)
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Garam Masala
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Kosher Salt
  • 2 pounds skinless and boneless chicken thighs (or chicken breast, cut into 1-inch chunks)

For the Sauce

  • 3 tablespoons Clarified Butter (divided)
  • 1 Yellow Onion (diced)
  • 3 Garlic Cloves (minced)
  • 1 tablespoon Garam Masala
  • 1 tablespoon Grated Fresh Ginger
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Coriander
  • ½ teaspoon Cayenne Pepper
  • 14 ounces Tomato Sauce (one can)
  • 1½ Cups Coconut Cream (well stirred or blended)
  • Salt and ground black pepper, to taste
  • Chopped cilantro, for garnish

Instructions

  1. Marinate the Chicken: In a large glass bowl, combine the olive oil, garlic powder, garam masala, ground cumin, chili powder, and kosher salt. Add the chicken pieces and toss to coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours to allow the flavors to infuse.
  2. Brown the Chicken: Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat. Using tongs, add the marinated chicken pieces in a single layer, leaving behind excess marinade. Brown the chicken pieces on all sides without cooking them through. Work in batches if needed to avoid overcrowding the pan. Transfer the browned chicken to a plate once done.
  3. Prepare the Sauce Base: Add the remaining tablespoon of clarified butter to the skillet and reduce heat to medium. Add the diced onion, minced garlic, garam masala, fresh grated ginger, chili powder, ground coriander, and cayenne pepper. Stir to combine and cook for about 45 seconds until fragrant and the onions begin to soften.
  4. Simmer the Tomato Sauce: Pour in the tomato sauce and bring the mixture to a simmer. Allow it to cook for 5 minutes, stirring occasionally to meld the flavors and slightly thicken the sauce.
  5. Add Coconut Cream and Chicken: Stir the coconut cream into the sauce, return to a gentle simmer, then add the browned chicken pieces back into the skillet along with any accumulated juices. Stir carefully to immerse the chicken in the sauce.
  6. Cook the Chicken Through: Let the chicken simmer gently over medium-low heat for 10-15 minutes, or until fully cooked and tender. Stir occasionally to prevent sticking and ensure even cooking.
  7. Season and Garnish: Taste the sauce and season with salt and ground black pepper as needed. Garnish with chopped cilantro just before serving. Serve hot over rice or with naan bread for a complete meal.

Notes

  • Marinating the chicken for at least 6 hours or overnight enhances the flavor and tenderness.
  • You can substitute chicken thighs with chicken breasts but thighs provide more flavor and juiciness.
  • If coconut cream is not available, full-fat coconut milk can be used though it may be slightly less creamy.
  • Adjust the cayenne pepper and chili powder amounts based on your preferred spice level.
  • Clarified butter (ghee) adds authentic richness but you can use unsalted butter if unavailable.
  • This dish pairs wonderfully with basmati rice or warm naan bread to soak up the delicious sauce.

Find it online: https://recipethrive.com/easy-butter-chicken-recipe/