Delicious Butter Chicken: Easy Creamy Indian Curry Recipe

Name: Delicious Butter Chicken: Easy Creamy Indian Curry Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 600 g Chicken Thighs (skinless and boneless); 4 cloves Garlic (finely grated, for marinade); 15 g Fresh Ginger (finely grated, for marinade); 7 g Garam Masala (for marinade); 3 g Kashmiri Chilli Powder (or 3 parts paprika to 1 part cayenne pepper, for marinade); 1/2 tsp Fine Sea Salt (for marinade); 50 g Unsalted Butter (for sauce); 1 piece Small Brown Onion (roughly chopped, for sauce); 4 cloves Garlic (finely grated, for sauce); 15 g Fresh Ginger (finely grated, for sauce); 7 g Kashmiri Chilli Powder (for sauce); 5 g Ground Cumin (for sauce); 3 g Garam Masala (for sauce); 400 g Crushed Tomatoes (canned, or 2-3 tbsp tomato paste); 1/2 cup Heavy Cream (or cashew cream for dairy-free option)

Learn to make classic Butter Chicken with this easy recipe. Marinated chicken thighs are cooked in a rich, creamy tomato-based sauce with aromatic spices like garam masala, Kashmiri chilli, ginger, and garlic. Perfect for a comforting meal at home.

#Butter Chicken

#Indian Curry

#Chicken Recipe

#Creamy Sauce

#Comfort Food

#Easy Dinner

Marinated Chicken

Recipe Information

30m

Prep Time

45m

Cook Time

1h 15m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

550

Calories

40g

Protein

25g

Carbs

30g

Fat

Sautéing Onions and Spices

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Simmering Sauce

Instructions

0/5 completed

1
In a bowl, combine chicken thighs with garlic, ginger, garam masala, Kashmiri chilli powder, and fine sea salt. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
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30m
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In a bowl, combine chicken thighs with garlic, ginger, garam masala, Kashmiri chilli powder, and fine sea salt. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
30m
Marinating longer enhances flavor and tenderness.
2
Heat a little oil in a large pan or Dutch oven over medium-high heat. Sear the marinated chicken pieces until lightly browned on all sides. Remove chicken from the pan and set aside.
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10m
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Heat a little oil in a large pan or Dutch oven over medium-high heat. Sear the marinated chicken pieces until lightly browned on all sides. Remove chicken from the pan and set aside.
10m
Don't overcrowd the pan; sear in batches if necessary.

3
In the same pan, melt the unsalted butter. Add the roughly chopped onion and cook until softened and translucent, about 5-7 minutes. Then add the grated garlic and ginger, cooking for another minute until fragrant.
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8m
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In the same pan, melt the unsalted butter. Add the roughly chopped onion and cook until softened and translucent, about 5-7 minutes. Then add the grated garlic and ginger, cooking for another minute until fragrant.
8m
Cook onions slowly for a sweeter base.
4
Stir in the Kashmiri chilli powder, ground cumin, and garam masala. Cook for 1-2 minutes until fragrant, ensuring the spices don't burn. Add the crushed tomatoes (or tomato paste) and cook, stirring occasionally, for 5-7 minutes until the sauce thickens slightly and the oil separates.
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10m
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Stir in the Kashmiri chilli powder, ground cumin, and garam masala. Cook for 1-2 minutes until fragrant, ensuring the spices don't burn. Add the crushed tomatoes (or tomato paste) and cook, stirring occasionally, for 5-7 minutes until the sauce thickens slightly and the oil separates.
10m
Toasting spices briefly enhances their flavor.
5
Return the seared chicken to the pan. Stir in the heavy cream and simmer on low heat for 10-15 minutes, allowing the flavors to meld and the chicken to cook through. Adjust seasoning if needed.
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15m
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Return the seared chicken to the pan. Stir in the heavy cream and simmer on low heat for 10-15 minutes, allowing the flavors to meld and the chicken to cook through. Adjust seasoning if needed.
15m
Garnish with fresh cilantro before serving.