Pantry Savvy
Butter Chicken

indian

Butter Chicken

Learn to make a rich and creamy butter chicken with this easy recipe. Perfect for family dinners or special occasions.

Prep

20 min

Cook

30 min

Total

50 min

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Ingredients

Serves12

Butter Chicken

  • 3 cup plain yogurt (for marinade)
  • 3 tbsp Lemon Juice (fresh)
  • 6 tsp Ground Turmeric
  • 9 tsp Garam masala (divided for marinade and sauce)
  • 6 lb chicken thighs (boneless, skinless, cut into 1-inch pieces)
  • 6 tbsp Butter
  • 3 large Onion (finely chopped)
  • 3 cup Heavy Cream
  • 0.75 cup fresh cilantro (chopped, for garnish)
Servings: 12−+
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Cooking Instructions

  1. 1

    Prepare the Marinade

    In a large bowl, whisk together yogurt, lemon juice, turmeric, 2 teaspoons garam masala, and minced garlic. Add chicken and coat well. Marinate in the fridge for at least 1 hour or overnight for best flavor.
  2. 2

    Sear the Chicken

    Heat oil in a skillet over medium-high heat. Sear chicken in batches until browned. Set aside.
  3. 3

    Cook the Sauce

    In the same skillet, melt butter and cook onion until golden. Add garlic, ginger, and spices. Cook for 2 minutes. Stir in tomato puree and simmer for 10 minutes.
  4. 4

    Combine Chicken and Sauce

    Add seared chicken back to the skillet. Stir in heavy cream and simmer for 10 minutes until chicken is cooked through.
  5. 5

    Garnish and Serve

    Remove from heat, garnish with fresh cilantro, and serve with naan or rice.

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Butter Chicken

Rich and Creamy Indian Dish

Prep: 20 min · Cook: 30 min · Total: 50 min · Servings: 12

Ingredients

Butter Chicken

  • 3 cup plain yogurt (for marinade)
  • 3 tbsp Lemon Juice (fresh)
  • 6 tsp Ground Turmeric
  • 9 tsp Garam masala (divided for marinade and sauce)
  • 6 lb chicken thighs (boneless, skinless, cut into 1-inch pieces)
  • 6 tbsp Butter
  • 3 large Onion (finely chopped)
  • 3 cup Heavy Cream
  • 0.75 cup fresh cilantro (chopped, for garnish)

Instructions

  1. Prepare the Marinade — In a large bowl, whisk together yogurt, lemon juice, turmeric, 2 teaspoons garam masala, and minced garlic. Add chicken and coat well. Marinate in the fridge for at least 1 hour or overnight for best flavor.
  2. Sear the Chicken — Heat oil in a skillet over medium-high heat. Sear chicken in batches until browned. Set aside.
  3. Cook the Sauce — In the same skillet, melt butter and cook onion until golden. Add garlic, ginger, and spices. Cook for 2 minutes. Stir in tomato puree and simmer for 10 minutes.
  4. Combine Chicken and Sauce — Add seared chicken back to the skillet. Stir in heavy cream and simmer for 10 minutes until chicken is cooked through.
  5. Garnish and Serve — Remove from heat, garnish with fresh cilantro, and serve with naan or rice.