Butter Chicken Curry (Printable)

Tender chicken in creamy tomato sauce with aromatic spices

# What You'll Need:

→ Chicken & Marinade

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon neutral oil
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground cumin
16 - 2 teaspoons paprika
17 - 1 teaspoon garam masala
18 - 1/2 teaspoon chili powder
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt
21 - 1/2 cup heavy cream
22 - 2 tablespoons unsalted butter
23 - Fresh cilantro, chopped for garnish

# Directions:

01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss to coat thoroughly. Marinate for 15 minutes to 2 hours refrigerated.
02 - Heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and nearly cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
03 - In the same pan, add chopped onion and sauté for 3 to 4 minutes until soft and translucent. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Stir in crushed tomatoes, cumin, paprika, garam masala, chili powder, sugar, and salt. Simmer for 10 minutes, stirring occasionally, until sauce thickens and deepens in color.
05 - Reduce heat to low. Stir in heavy cream and 2 tablespoons butter until completely melted and sauce is smooth and velvety.
06 - Return chicken with accumulated juices to the pan. Simmer gently for 5 to 7 minutes until chicken is fully cooked and flavors have melded together.
07 - Sprinkle with fresh chopped cilantro and serve hot accompanied by basmati rice or warm naan bread.

# Expert Hints:

01 -
  • The velvety sauce achieves that restaurant quality texture right in your own kitchen
  • Marinating the chicken overnight makes it incredibly tender and flavorful
  • Its actually quite forgiving and comes together faster than youd expect
02 -
  • Dont rush the sauce simmering step because those 10 minutes develop deep flavor
  • Half and half can replace heavy cream but the texture will be noticeably lighter
  • The sauce continues to thicken as it stands so dont reduce it too much
03 -
  • Use chicken thighs instead of breasts for juicier more flavorful results
  • Let the marinated chicken come to room temperature before cooking for even browning
  • Taste and adjust the seasoning after adding the cream since it mutes the spices slightly

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