Description
This Homemade Butter Chicken recipe is a flavorful Indian classic featuring tender chicken thighs marinated in a blend of yogurt and aromatic spices, cooked with butter, onion, tomato puree, and finished with a creamy sauce. The dish is baked to perfection, then combined with a rich cream sauce and garnished with fresh cilantro for a comforting and indulgent 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
Main Ingredients
- 5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 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 your oven to 375°F (190°C) to prepare for baking the chicken later.
- Prepare Marinade: In a large bowl, mix together plain yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, coriander, minced ginger, and minced garlic to create a flavorful marinade.
- Marinate Chicken: Add the bite-sized chicken thigh pieces to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour to let the flavors infuse.
- Sauté Onions and Chicken: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent. Then add the marinated chicken, cooking until the chicken loses its pink color, about 5 to 7 minutes.
- Add Tomato Puree and Simmer: Stir in the tomato puree with the chicken and onions, allowing the mixture to simmer gently for 10 minutes to develop rich flavors.
- Bake Chicken Mixture: Transfer the skillet contents or chicken mixture into an oven-safe dish. Place it in the preheated oven and bake for 20 minutes to complete the cooking process and deepen the flavors.
- Prepare Cream Sauce: While the chicken bakes, melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Pour in the heavy cream and stir well to combine and heat through.
- Season Sauce: Add salt and pepper according to your taste preferences and stir the creamy sauce thoroughly.
- Combine Sauce and Chicken: Remove chicken from the oven and pour the creamy butter sauce over it. Stir gently to evenly coat the chicken with the sauce.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the top for a fresh burst of flavor. Serve the homemade butter chicken hot and enjoy your delicious meal!
Notes
- For best flavor, marinate the chicken overnight or for at least 4 hours if possible.
- You can adjust the chili powder quantity based on your preferred spice level.
- Using chicken thighs ensures a tender and juicy texture; you may substitute with chicken breasts but cook carefully to avoid drying out.
- Serve with basmati rice or naan bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
