Restaurant-Quality Creamy Butter Chicken: An Easy Weeknight Indian Dinner
Are you craving that rich, luscious, and incredibly flavorful butter chicken that transports you straight to your favorite Indian restaurant? Look no further! This recipe delivers on all fronts, bringing you an authentic taste right into your kitchen. It’s designed to be straightforward enough for a weeknight meal, yet special enough to impress. Get ready to add this to your regular rotation and enjoy the magic of homemade Indian cuisine.
Crafting Your Dreamy Creamy Butter Chicken
Making creamy butter chicken from scratch might seem daunting, but with this recipe, it’s surprisingly simple and deeply rewarding. The secret lies in building layers of flavor, from the tender marinated chicken to the rich, spiced tomato sauce, all finished with a silky touch of cream. You’ll be amazed at how quickly you can create such a delicious and comforting meal that rivals any takeout.
Ingredients:
- 600 g chicken thighs or 4 cups cut into bite-size pieces
- 1.5 tsp salt
- 2 tbsp lemon juice
- 1 medium red onion, chopped
- 1 tsp turmeric powder
- 2 tsp garlic/ginger paste
- 2 tsp chilli powder
- 1/4 tsp cayenne (optional, for extra heat)
- 3/4 tsp cumin powder
- 1 tsp garam masala
- 1 tbsp monk fruit/erythritol or sugar
- 3/4 cup half and half or heavy cream
- 1/3 cup sour cream or yogurt
- 4 large tomatoes, pureed
- 2 tbsp butter
Tips on How to Serve Best:
This creamy butter chicken is incredibly versatile and pairs wonderfully with a variety of sides. For a traditional and fulfilling meal, serve it alongside fluffy basmati rice, which soaks up all that glorious sauce beautifully. Warm naan bread or paratha is also an absolute must; it’s perfect for scooping up every last bit of the rich gravy. Don’t forget a sprinkle of fresh cilantro for a pop of color and freshness right before serving.
Step-by-Step Instructions:
- Marinate the Chicken: In a medium-sized bowl, combine your bite-sized chicken pieces with 1.5 teaspoons of salt and 2 tablespoons of lemon juice. Toss well to ensure every piece is coated. Set this aside to marinate for at least 10 minutes, allowing the flavors to penetrate the chicken.
- Sear the Chicken: Heat 2 tablespoons of butter in a large cooking pot or skillet over medium-high heat until melted and fragrant. Add the marinated chicken pieces to the hot butter along with 2 teaspoons of garlic/ginger paste. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned and aromatic.
- Sauté Aromatics: Push the chicken to one side of the pan. Add the chopped medium red onion to the other side of the pan. Cook for another 3-5 minutes, scraping any delicious browned bits stuck to the pan, until the onions are softened and translucent.
- Introduce Tomatoes: Pour in the 4 large pureed tomatoes. Stir them well with the chicken and onions. Bring the mixture to a gentle simmer, then cover the pot. Let it cook for 5 minutes, allowing the tomato base to meld with the chicken.
- Spice it Up: Uncover the pot. Now it’s time to add the spices: 1 teaspoon of turmeric powder, 2 teaspoons of chilli powder, 1/4 teaspoon of cayenne (if using), 3/4 teaspoon of cumin powder, and 1 teaspoon of garam masala. Stir in 1 tablespoon of monk fruit/erythritol or sugar. Cover the pot again and continue cooking until the sauce visibly thickens and reduces.
- The Creamy Finish: Finally, stir in 3/4 cup of half and half or heavy cream and 1/3 cup of sour cream or yogurt. Bring the sauce to a gentle simmer for 5 minutes, watching as it transforms into a thick, bubbly, and rich consistency. Taste the sauce and adjust the salt or sweetener if needed to suit your preference.
Mastering Authentic Butter Chicken Flavors
Achieving that signature taste in your authentic butter chicken lies in the balance of sweet, savory, and tangy notes, coupled with the aromatic warmth of the spices. Don’t rush the simmering process; it allows the flavors to deepen and the sauce to thicken perfectly. The combination of pureed tomatoes, ginger-garlic, and a thoughtful blend of Indian spices creates a complex yet harmonious profile that’s truly irresistible. This recipe truly guides you to master a beloved classic.
And there you have it – a magnificent pot of homemade creamy butter chicken, ready to be devoured! We hope you loved making this incredibly satisfying dish as much as we do. If you whipped up this recipe, we’d absolutely love to hear about it! Please leave a comment below and share your experience, or tag us on social media with your delicious creation. Happy cooking!
Creamy Butter Chicken
Ingredients
- 600 g chicken thighs or 4 cups cut into bite-size pieces
- 1.5 tsp salt
- 2 tbsp lemon juice
- 1 medium red onion chopped
- 1 tsp turmeric powder
- 2 tsp garlic/ginger paste
- 2 tsp chilli powder
- 1/4 tsp cayenne optional
- 3/4 tsp cumin powder
- 1 tsp garam masala
- 1 tbsp monk fruit/erythritol or sugar
- 3/4 cup half and half or heavy cream
- 1/3 cup sour cream or yoghurt
- 4 large tomatoes pureed
- 2 tbsp butter
Instructions
- In a bowl, combine chicken with lemon and salt. Set aside for 10 min.
- Heat butter in a large cooking pot/skillet. Add chicken pieces and garlic/ginger paste. Cook for about 5 min
- Add onions, and cook for another 3-5 minutes scraping for bits stuck on the pan
- Add pureed tomatoes. Don't worry if the sauce looks too thin. It'll cook down. Cover and cook for 5 minutes.
- Add spices and sweetener/sugar and cover to continue cooking until the sauce thickens.
- Stir in the cream and sour cream and simmer for 5 minutes until the sauce is thick and bubbly. Taste and adjust salt according to preference
- Garnish with cilantro and enjoy
Notes
- If the sauce is too thick, add a few tablespoons of water or chicken broth to thin it out.
- This dish can be served with naan bread, cooked rice, or cauliflower rice for people following a low-carb diet.
- Please note that I used monk fruit/erythritol blend for this recipe but you can use sugar instead if you are not too concerned with the carbs and sugar intake.
- For this recipe, chicken thighs work excellent because they tend not to dry and be chewy. However, you can use chicken breast instead if that works better for your lifestyle.
- This dish keeps well in the fridge and should be eaten within 2-3 days.
- The cayenne pepper can totally be left out but if you like some heat, don't miss it, adjust according to taste.
Nutrition
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