Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, cayenne pepper, salt, and black pepper. Toss well to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for the flavors to meld and the chicken to tenderize.1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, 1 cup plain yogurt, 2 tablespoons fresh lemon juice, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon garam masala, 1 teaspoon paprika, 1/2 teaspoon turmeric powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, 1/4 teaspoon black pepper
- Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.2 tablespoons unsalted butter, 1 large onion, finely chopped
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn them.3 cloves garlic, minced, 1 tablespoon fresh ginger, grated
- Pour in the crushed tomatoes. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to deepen and the sauce to thicken slightly.1 (28-ounce) can crushed tomatoes
- Add the marinated chicken (including the marinade) to the pot with the tomato sauce. Stir to combine. Bring to a gentle simmer, then cover and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Stir occasionally to prevent sticking.1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- Stir in the heavy cream and sugar (if using). Cook for an additional 2-3 minutes, stirring gently, until the sauce is heated through and has a smooth, luxurious consistency. Do not boil after adding the cream.1 cup heavy cream, 1 teaspoon sugar
- Taste the butter chicken and adjust seasoning if needed with more salt, pepper, or a pinch of sugar if the tomatoesTaste the butter chicken and adjust seasoning if needed with more salt, pepper, or a pinch of sugar if the tomatoes taste too acidic.1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon sugar
- Ladle the Quick Easy Homemade Butter Chicken over fluffy basmati rice or serve with warm naan bread for dipping. Garnish generously with fresh chopped cilantro.Fresh cilantro, chopped, Cooked basmati rice or naan
Notes
Storing and Reheating Tips:
Refrigeration: Allow the butter chicken to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Freezing: For longer storage, let the butter chicken cool entirely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
Reheating from Refrigerator: Gently warm the butter chicken in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe dish until hot. Add a splash of water, broth, or cream if the sauce has thickened too much.
Reheating from Freezer: Thaw the frozen butter chicken in the refrigerator overnight. Once thawed, reheat as described above. If reheating directly from frozen, do so on the stovetop over very low heat, allowing it to thaw and heat through gradually.
Refrigeration: Allow the butter chicken to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Freezing: For longer storage, let the butter chicken cool entirely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
Reheating from Refrigerator: Gently warm the butter chicken in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe dish until hot. Add a splash of water, broth, or cream if the sauce has thickened too much.
Reheating from Freezer: Thaw the frozen butter chicken in the refrigerator overnight. Once thawed, reheat as described above. If reheating directly from frozen, do so on the stovetop over very low heat, allowing it to thaw and heat through gradually.
