Name: Creamy Butter Chicken with Rice and Naan Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-490768H44M9S
Cuisine: Indian
Ingredients: 2 pounds boneless skinless chicken thighs, cut into bite-size pieces; 1 cup plain Greek yogurt; 6 cloves garlic, minced; 2 tablespoons fresh ginger, peeled and minced; 2 teaspoons garam masala; 1/2 tablespoon salt; 1/2 tablespoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ancho chili powder; 1/2 cup unsalted butter, divided; 1 large yellow onion, peeled and diced; 6 cloves garlic, minced; 1 1/2 tablespoons fresh ginger, peeled and minced; 1 tablespoon garam masala; 2 teaspoons ground cumin; 2 teaspoons salt; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ancho chili powder; 28 ounces canned diced tomatoes; 1 1/2 cups heavy cream; 1 tablespoon granulated sugar; Fresh cilantro, chopped, for garnish; Cooked white rice, for serving; Naan bread, for serving

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Introduction

Butter chicken is a rich and flavorful Indian classic that’s loved worldwide. This creamy, spiced tomato sauce combined with tender chicken makes for a comforting and satisfying meal perfect for any night. Let’s dive into a recipe that’s straightforward and delicious.

A white bowl is filled with two main layers: on one side, fluffy white rice with separate grains, and on the other side, thick orange curry with tender chunks of chicken covered in creamy sauce. Small green herb pieces are sprinkled on top of the curry, adding a fresh touch. The bowl sits on a white marbled surface, with a gold spoon and black-handled chopsticks resting on a blue cloth with frayed edges to the left. A piece of naan bread on a wooden board appears at the top left corner, and fresh green cilantro leaves are placed at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs (cut into bite-size pieces)
1 cup plain Greek yogurt
6 cloves garlic (minced)
2 tablespoons fresh ginger (peeled and minced)
2 teaspoons garam masala
1/2 tablespoon salt
1/2 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 cup unsalted butter (divided)
1 large yellow onion (peeled and diced)
6 cloves garlic (minced)
1 1/2 tablespoons fresh ginger (peeled and minced)
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ancho chili powder
28 ounces canned diced tomatoes
1 1/2 cups heavy cream
1 tablespoon granulated sugar
Fresh cilantro (chopped, for garnish)
Cooked white rice (for serving)
Naan bread (for serving)

Instructions

Step 1: In a large mixing bowl, combine the yogurt, garlic, ginger, garam masala, salt, turmeric, cumin, and ancho chili powder to make the marinade.
Step 2: Add the chicken pieces and mix well until fully coated. Cover and refrigerate overnight to marinate.
Step 3: Heat 2 tablespoons of butter in a large deep-sided skillet over medium heat. Sear the chicken in batches, using about 2 tablespoons of butter per batch, until browned on all sides. Transfer cooked chicken to a plate.
Step 4: If needed, add more butter to the skillet. Cook the diced onions for about 5 minutes until fragrant, scraping up any browned bits.
Step 5: Add the minced garlic and ginger, cooking for 1 minute. Then stir in garam masala, cumin, salt, coriander, and ancho chili powder and cook another minute.
Step 6: Pour in the canned diced tomatoes with their juices, stir to combine, and simmer the sauce for 15 minutes to reduce and deepen flavors.
Step 7: Remove the skillet from heat and carefully transfer the sauce to a food processor or blender. Process until smooth or slightly textured to your preference, then return the sauce to the skillet.
Step 8: Stir in the heavy cream, sugar, cooked chicken, and any juices from the plate. Simmer gently for 10-15 minutes on medium-low, stirring occasionally. Add water or more cream to adjust sauce thickness if needed.
Step 9: Serve warm with white rice and naan bread. Garnish with chopped fresh cilantro if desired.

Tips & Variations

Marinating the chicken overnight allows the flavors to fully develop and tenderizes the meat.
For a smoky flavor, try adding a pinch of smoked paprika or using a charcoal grill for the chicken.
Swap heavy cream for coconut milk for a dairy-free alternative with a subtle tropical twist.
Adjust chili powder amounts to suit your preferred spice level.
Using chicken thighs keeps the meat juicy and flavorful compared to breasts.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. You can also freeze the dish for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white bowl holds a layered dish starting with a base of white rice on one side. Next to the rice is a thick layer of rich, orange-brown curry sauce with tender chunks of chicken coated in it, topped with small green cilantro leaves for garnish. Against the curry and rice, a round, lightly toasted naan bread with golden-brown spots leans inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Keep an eye on the cooking time to avoid overcooking.

Is it necessary to puree the sauce?

Pureeing the sauce creates its signature smooth texture, but if you prefer a chunkier sauce with more texture, you can skip this step or pulse briefly.