Easy Indian Butter Chicken Recipe:
Ingredients:
To make butter chicken, you’ll need the following ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 large onion, diced
- 1/2 cup unsalted butter, cut into pieces
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
Preparation:
Now that you have your ingredients, it’s time to start preparing the dish.
Marinate the Chicken
The first step is to marinate the chicken. In a large bowl, whisk together the yogurt, lemon juice, cumin, paprika, cinnamon, coriander, salt, cayenne pepper, black pepper, ginger, and garlic. Add the chicken and stir until it’s fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
Cook the Chicken:
When you’re ready to start cooking, preheat your oven to 375°F. Line a baking sheet with parchment paper and place the chicken on the sheet (discard any excess marinade). Bake for 25-30 minutes, or until the chicken is cooked through.
Make the Sauce:
While the chicken is cooking, you can start making the sauce. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until it’s translucent (about 5 minutes). Add the butter and stir until it’s melted.
Next, add the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to medium-low and let the sauce cook for 15-20 minutes, stirring occasionally.
Combine the Chicken and Sauce:
Once the chicken is done cooking, remove it from the oven and let it cool for a few minutes. Then, cut it into bite-sized pieces.
Add the chicken to the sauce and stir to combine. Let the mixture cook for another 5-10 minutes, or until the chicken is fully coated with the sauce.
Finish and Serve:
Finally, stir in the heavy cream and cilantro. Let the mixture cook for another 5 minutes, or until the sauce has thickened slightly.
Serve the butter chicken over rice or with naan bread. Garnish with additional cilantro, if desired.
