Description
This irresistibly creamy Indian Butter Chicken recipe features tender boneless chicken thighs simmered in a rich, spiced tomato and cream sauce, delivering authentic flavors with a smooth and luscious texture perfect for a comforting meal.
Ingredients
Scale
Chicken
- 2 lb chicken thighs (boneless and skinless)
Sauce
- 1/2 cup butter
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 cup tomato puree
- 2 tbsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp red chili powder (adjust to taste)
- to taste salt
- 1 cup heavy cream
- 1/4 cup fresh cilantro (chopped, for garnish)
Instructions
- Prepare Ingredients: Chop the onion finely, mince the garlic cloves, and grate fresh ginger to have all components ready for cooking.
- Sauté Onions: Melt the butter in a large skillet over medium heat. Add the chopped onions and cook until they become soft and translucent, approximately 5 to 7 minutes, building a flavorful base.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 1 to 2 minutes until their aroma is fully released.
- Create Spice Sauce: Gradually whisk in the tomato puree along with garam masala, cumin, coriander, red chili powder, and salt. Let the mixture cook and thicken for around 5 minutes to deepen the flavors.
- Cook Chicken: Add the chicken thighs to the skillet, coating them thoroughly with the spiced sauce. Cover and simmer on medium-low for about 15 minutes or until the chicken is cooked through and tender.
- Incorporate Cream: Reduce the heat to low and whisk in the heavy cream. Allow the sauce to simmer gently for another 5 minutes, which enriches the dish and melds the flavors beautifully.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the butter chicken before serving to add freshness and an inviting color contrast.
Notes
- Use boneless, skinless chicken thighs for the best tender and juicy results.
- Adjust the red chili powder according to your preferred spice level.
- For a richer flavor, use unsalted butter and add salt gradually.
- This dish pairs extremely well with basmati rice or warm naan bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop to preserve creaminess.
