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Butter Chicken
5 from 48 votes

Butter Chicken

Butter Chicken combines marinated chicken thighs broiled until browned with a spiced tomato and onion sauce enriched by cream and butter. The marinade includes yogurt, lemon juice, garam masala, fenugreek, turmeric, paprika, garlic, and ginger, imparting layers of flavor and tenderness. The sauce is a simmered blend of onions, spices, fire-roasted tomatoes, cream, and broth, finished with cilantro for freshness. The broiling step imparts a roasted char that deepens the taste and texture of the chicken.

Prep Time
25 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 5
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 lbs. chicken thighs trimmed of visible fat, cut into 1 1/4-inch pieces
  • 1/2 cup PLAIN yogurt whole
  • 1 Tbsp lemon juice fresh
  • 2 Tbsp garam masala recommend homemade blend HERE, divided
  • 4 tsp fenugreek leaves slightly crushed after measuring, divided (I buy HERE
  • 1 tsp Turmeric
  • 2 tsp smoked paprika divided
  • 2 Tbsp minced garlic divided
  • 2 Tbsp peeled and minced ginger divided
  • salt and freshly ground black pepper, to taste
  • 4 Tbsp butter cut into pieces
  • 1 1/2 cups chopped yellow onion
  • cayenne pepper to taste
  • 1 (14.5 oz) can diced fire roasted tomatoes
  • 3/4 cup heavy cream
  • 1/4 cup chicken broth or a little more to thin if needed, low sodium
  • 3 Tbsp cilantro (chopped or whole leaves)

Instructions

    Cup of Yum
  1. In a large mixing bowl toss together chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, the turmeric, 1/2 tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger and salt to taste (I use 1 tsp).
  2. Cover bowl and transfer to refrigerator and let marinate at least 2 hours and up to 24 hours.
  3. After marinating transfer chicken to a greased 13 by 9-inch rimmed baking sheet and spread into an even layer.
  4. Move oven rack 3 inches below broiler in oven. Preheat broiler to high heat, once heated place chicken in oven and broil until cooked through and browned, about 10 - 15 minutes*.
  5. Meanwhile melt butter in a skillet over medium-high heat.
  6. Add onion and saute until slightly golden brown about 7 minutes. Add remaining 1 Tbsp garlic and 1 Tbsp ginger and saute 1 minute longer.
  7. Stir in remaining 1 Tbsp garam masala and 1 1/2 tsp smoked paprika and 1 tsp fenugreek. Saute 30 seconds.
  8. Pour in tomatoes. Cover and simmer over low heat 10 minutes.
  9. Transfer tomato mixture to a blender. Cover with lid and remove center insert from blender lid, cover with a folded kitchen towel or several paper towels. Blend sauce on low until smooth.
  10. Return sauce to skillet over medium-low heat, scrapping any excess from blender jar into pan. Pour in heavy cream and chicken broth and stir. Season sauce with salt and pepper to taste and cayenne pepper to taste.
  11. Add in cooked chicken pieces and rendered juices from baking sheet.
  12. Cover and warm through for a few minutes then serve warm over rice or with naan if desired.

Notes

  • Broil the chicken close to the heating element for a charred, flavorful finish but watch carefully to avoid burning.
  • If the chicken browns too quickly on top, move it to a lower oven rack to cook through evenly.