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Butter Chicken Curry

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A rich and creamy Indian curry made with tender chicken pieces simmered in a spiced tomato and butter sauce.

Ingredients

Scale
  • 1.5 lbs (700g) boneless chicken thighs, cut into chunks
  • 1 cup plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • Salt, to taste
  • 2 tbsp vegetable oil
  • 3 tbsp butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (14 oz) tomato puree
  • 1 cup heavy cream
  • Fresh cilantro, for garnish

Instructions

  1. In a bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, coriander, and salt. Add chicken and marinate for at least 1 hour or overnight.
  2. Heat oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned. Remove and set aside.
  3. In the same skillet, add butter. Sauté onions until soft, about 5 minutes.
  4. Add garlic and ginger, cook for 1 minute until fragrant.
  5. Pour in tomato puree and cook for 10 minutes until thickened and oil begins to separate.
  6. Stir in heavy cream and bring to a simmer.
  7. Return chicken to the skillet and simmer for 15–20 minutes, until chicken is cooked through and sauce is creamy.
  8. Garnish with fresh cilantro before serving.

Notes

  • For extra flavor, grill or broil the marinated chicken before adding it to the sauce.
  • Can be served with basmati rice or naan bread.
  • Adjust the spice level by reducing or increasing the chili powder.

Nutrition

Keywords: Butter Chicken, Indian Curry, Chicken Makhani, Creamy Curry, Halal

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