Indian Butter Chicken

5 from 1 vote

Indian Butter Chicken is a rich and creamy, authentic tasting dish made easy at home. Tender chicken pieces are coated in a mildly spicy tomato-tinged sauce and served with rice and Naan bread.

Prep Time5

Cook Time19

Total Time24

Course: Dinner

Cuisine: Indian

Servings:

Calories: 391kcal

Author: Jennifer Fishkind

Ingredients

4 tablespoons salted butter divided
1 medium white onion chopped
1½ tablespoons minced garlic
2 tablespoons cumin
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons allspice
1½ teaspoons turmeric
1 teaspoon sea salt
1.5-2 pound package boneless, skinless chicken thighs cut into 1 inch pieces
15 ounces can tomato sauce
¾ cup heavy cream
Chopped fresh cilantro optional garnish
Steamed basmati rice optional side
Naan bread optional side

Instructions

In a large saucepan or pot, melt 3 tablespoons of butter over medium heat.
4 tablespoons salted butter
Add the onion and sauté for 3-5 minutes until softened and translucent.
1 medium white onion
Stir in the minced garlic and sauté for another minute or until fragrant.
1½ tablespoons minced garlic
Sprinkle in the cumin, ground coriander, ground ginger, allspice, turmeric and sea salt and stir to combine.
2 tablespoons cumin, 1 tablespoon ground coriander, 2 teaspoons ground ginger, 2 teaspoons allspice, 1½ teaspoons turmeric, 1 teaspoon sea salt
Cook for another 30 seconds to a minute, just until the spices are fragrant.
Add in the diced chicken and stir to coat with the spice mixture. Cook for 2-4 minutes or until the chicken is lightly browned on all sides.
1.5-2 pound package boneless, skinless chicken thighs
Add the tomato sauce, stir well and bring everything to a simmer.
15 ounces can tomato sauce
Reduce the heat to low, cover, and simmer for 8-12 minutes or until the chicken reaches 165 degrees Fahrenheit internally.
Once the chicken is just cooked, stir in the heavy cream and cook on low for another 5-7 minutes or until the sauce is hot, thick and creamy.
¾ cup heavy cream
Stir in the remaining 1 Tablespoon of butter until melted and combined.
4 tablespoons salted butter
Garnish with chopped cilantro, optional and serve with steamed basmati rice and naan bread, optional. Enjoy your homemade Indian Butter Chicken!
Chopped fresh cilantro, Steamed basmati rice, Naan bread

Notes

Storage:

To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To Freeze: You can freeze your butter chicken in a freezer safe container for up to 2-3 months.
To Reheat: To reheat, simply thaw it overnight in the refrigerator and reheat it in a saucepan over low heat, stirring occasionally until it's heated through. You can also reheat in the microwave, in short increments and stirring often.

Tips:

Keep in mind that adding a thickening agent or yogurt may alter the flavor and texture of the sauce, so adjust the other seasonings as needed.
In my opinion, full fat equals full flavor! Use butter instead of margarine and full-fat heavy cream for the best results.
If you want to thicken your Indian Butter Chicken, there are a few simple options to do so:
1. Simmer: You can simmer the sauce for a longer period of time until it reduces and thickens. I recommend doing this before adding the heavy cream so that it doesn’t curdle and be sure to do so on the lowest heat possible so that the chicken doesn’t overcook. Keep an eye on it and stir often to prevent burning.
2. Add a thickening agent: One of the easiest and most foolproof ways of thickening your sauce is with a thickening agent such as cornstarch or flour. To do this, mix 1 tablespoon of cornstarch or flour with 1 tablespoon of water to create a slurry. Then, whisk the slurry into the sauce and simmer until it thickens. Cornstarch only needs about 1 minute to thicken and can lose its thickness if overcooked. Flour will need 3-5 minutes to fully cook and thicken.
3. Use yogurt: You can also use yogurt to thicken the sauce. After adding the tomato sauce, whisk in 1/2 cup of plain yogurt instead of the heavy cream, until it's fully incorporated into the sauce. Then, continue to simmer the sauce until it thickens. Be very careful not to overheat the sauce if you add yogurt as it can easily split and give your sauce a curdled look.
4. Just keep in mind that adding a thickening agent or yogurt may alter the flavor and texture of the sauce, so adjust the other seasonings as needed.

Nutrition