Description
This Homemade Butter Chicken recipe features tender chicken thighs marinated in a blend of yogurt and spices, cooked in a rich, creamy tomato sauce. Combining stovetop cooking and oven baking, it offers a deliciously flavorful dish 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 prepare for baking the chicken later.
- Prepare Marinade: In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, coriander, minced ginger, and minced garlic. Mix thoroughly to create the marinade base.
- Marinate Chicken: Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 1 hour to allow flavors to penetrate.
- Sauté Onions and Chicken: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
- Cook Chicken: Add the marinated chicken along with the marinade to the skillet. Cook, stirring occasionally, until the chicken is no longer pink, approximately 5-7 minutes.
- Add Tomato Puree and Simmer: Stir in the tomato puree, reduce heat to low, and simmer the mixture for 10 minutes to develop rich flavors.
- Bake Chicken: Transfer the chicken mixture to an oven-safe dish and bake in the preheated oven for 20 minutes to finish cooking and deepen the taste.
- 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 to combine, heating gently.
- Season Sauce: Add salt and pepper to taste, adjusting seasoning according to your preference.
- Combine Sauce and Chicken: Remove the baked chicken from the oven and pour the creamy sauce over it. Stir gently to thoroughly coat the chicken in the creamy, spiced sauce.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the dish for a fresh, herbaceous finish. Serve the butter chicken hot and enjoy!
Notes
- Marinate the chicken for longer if time allows, up to 8 hours, for deeper flavor penetration.
- You can substitute chicken thighs with boneless chicken breasts, but thighs provide juicier results.
- Adjust chili powder to your heat preference; reduce for milder taste or increase for more spice.
- Serve with basmati rice or naan bread to complete the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
