Description
This Rich Creamy Indian Butter Chicken recipe features tender chicken breast pieces marinated in a blend of yogurt and spices, then cooked in a luscious tomato and cream sauce. Perfectly spiced with garam masala, cumin, turmeric, and more, this classic Indian dish delivers a deep, comforting flavor, ideal for serving over fragrant basmati rice.
Ingredients
Scale
For the Marinade
- 500 g chicken breast, cut into bite-sized pieces
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons ground black pepper
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 1 tablespoon garam masala (for marinade)
For the Sauce
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 jalapeño, finely chopped
- 1 tablespoon garam masala (for sauce)
- 1 tablespoon minced ginger
- ½ cup tomato puree
- 2 cups heavy cream
- 2 tablespoons vegetable oil
- Salt, to taste
For Serving & Garnish
- Fresh cilantro leaves, for garnish
- Cooked basmati rice, for serving
Instructions
- Prepare the Marinade: In a large bowl, combine Greek yogurt, lemon juice, ground cumin, ground cinnamon, cayenne pepper, ground black pepper, ground coriander, ground turmeric, and 1 tablespoon of garam masala. Mix well to form a smooth marinade.
- Marinate the Chicken: Add the bite-sized chicken breast pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour or ideally overnight for maximum flavor infusion.
- Brown the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides, about 8-10 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and finely chopped jalapeño, sautéing until fragrant, roughly 1-2 minutes.
- Add Spices and Ginger: Stir in the remaining 1 tablespoon of garam masala and minced ginger. Cook for an additional minute to release the spices’ aroma.
- Make the Sauce: Pour in the tomato puree followed by the heavy cream, stirring continuously to blend the ingredients smoothly. Bring the sauce to a gentle simmer.
- Simmer Chicken in Sauce: Return the browned chicken to the skillet with the simmering sauce, reduce heat to low, and cook uncovered for 15-20 minutes until the chicken is thoroughly cooked and the sauce has thickened to a rich consistency. Season with salt to taste.
- Garnish and Serve: Sprinkle fresh cilantro leaves over the dish for a burst of freshness. Serve hot alongside cooked basmati rice for a complete meal.
Notes
- Marinate the chicken overnight if possible for deeper flavor absorption.
- Adjust cayenne pepper to your spice preference to make the dish milder or hotter.
- Use full-fat heavy cream for the richest, creamiest sauce.
- For a dairy-free version, substitute butter with ghee or oil and heavy cream with coconut cream.
- Garnish with fresh cilantro just before serving to maintain its vibrant flavor.
