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Butter Chicken

With impossibly-tender chicken and plenty of spicy, creamy sauce bursting with Indian flavor, butter chicken is the perfect dinner—no need to order takeout!
Print Recipe
Ready In 1 hour 15 minutes
*plus 8-24 hours to marinate chicken
Meal Type Main Dish
Good For Dinner
Servings 6

Ingredients
  

For the chicken and marinade:

  • 1 cup (250g) full-fat Greek yogurt 
  • 2 teaspoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 pounds (1⅓ kilos) boneless, skinless chicken thighs

For the sauce:

  • 1 stick (112g) unsalted butter 
  • 2 medium onions, peeled and cut into chunks
  • 4 cloves garlic, peeled and smashed
  • 1 inch (2½ cm) fresh ginger, peeled and chopped
  • 1 tablespoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili powder
  • 3 San Marzano tomatoes, crushed
  • 2 red hot chile peppers (leave seeds in for a hotter dish, or discard)
  • ½ cup (120mL) chicken stock
  • 1 ½ cups (350mL) heavy cream
  • Kosher salt, to taste
  • Optional: Chopped cilantro, to garnish

Step by Step Instructions
 

Step 1

  • Mix the marinade ingredients together. Cut the chicken into large chunks, add to the marinade, and stir to coat. Allow to marinate, ideally for at least 8 hours and up to 24 hours.

Step 2

  • In a large skillet, heat 6 tablespoons (90g) butter until melted. Add the onion and cook until soft and beginning to brown. Add the garlic, ginger, cumin seeds, chili powder, and coriander, and cook until fragrant and well-browned (do not undercook).

Step 3

  • Add the tomatoes and peppers, and cook until the peppers begin to soften, 3-4 minutes. Add the chicken stock, stir to combine, and add the chicken in its marinade.

Step 4

  • Simmer gently over low to medium heat for 30-35 minutes, allowing the chicken to cook and the flavors to meld.

Step 5

  • Remove the chicken, and set aside. Add the remaining contents of the skillet to a high-powered blender, such as a Vitamix, and blend until completely smooth. Set the sauce aside.

Step 6

  • Add the puréed sauce to the skillet (no need to wash the skillet out first), and whisk in the cream with about ¾ teaspoon salt. Return the chicken to the skillet and simmer gently for 15-20 minutes. Do not allow the sauce to come to a boil, or it may break.

Step 7

  • Taste and correct seasoning. Garnish with fresh, chopped cilantro, and serve with plenty of hot Basmati rice and naan.