Creamy Butter Chicken with Rice and Naan Recipe
This Butter Chicken recipe features tender boneless chicken thighs marinated overnight in a blend of yogurt and spices, then seared and simmered in a rich, creamy tomato-based sauce infused with garam masala, garlic, and ginger. Served with fragrant white rice and naan, it delivers an authentic and comforting Indian classic perfect for any occasion.
- Prep Time: 20 minutes (plus overnight marination time)
- Cook Time: 40 minutes
- Total Time: Overnight marination plus 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Marinade
- 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
Sauce and Cooking
- 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
- Prepare the Marinade: In a large mixing bowl, combine the yogurt, minced garlic, minced ginger, garam masala, salt, turmeric, cumin, and ancho chili powder. Mix thoroughly to create a uniform marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade and stir until each piece is well coated. Cover the bowl and refrigerate overnight to allow the flavors to penetrate the meat deeply.
- Sear the Chicken: Heat a large deep-sided skillet over medium heat and melt 2 tablespoons of butter. Working in batches, sear the chicken pieces on all sides until golden and cooked through. Use approximately 2 tablespoons of butter for each batch. Transfer cooked chicken to a plate and set aside.
- Sauté Aromatics: Add more butter to the skillet if necessary. Add diced onions and cook for about 5 minutes until fragrant and softened, scraping up browned bits from the skillet for extra flavor. Add minced garlic and ginger and cook for an additional minute until aromatic.
- Add Spices and Tomatoes: Stir in garam masala, ground cumin, salt, coriander, and ancho chili powder. Cook for 1 minute to toast the spices. Then add the canned diced tomatoes with their juices, stir well, and simmer for 15 minutes to reduce and concentrate the sauce.
- Puree the Sauce: Remove the skillet from heat and carefully transfer the sauce to a food processor or blender. Process until smooth. Note that a blender will create a smoother sauce, while a food processor retains some texture.
- Simmer with Cream and Chicken: Return the pureed sauce to the skillet. Stir in the heavy cream and granulated sugar. Add the seared chicken along with any juices collected on the plate. Simmer on medium-low heat for 10-15 minutes, stirring occasionally. If the sauce is too thick, thin it with a little water or extra heavy cream.
- Serve: Spoon the butter chicken over cooked white rice and serve alongside warm naan bread. Garnish with chopped fresh cilantro if desired for a fresh herbal touch.
Notes
- Marinate the chicken overnight for best flavor and tenderness.
- Use full-fat Greek yogurt for a creamy marinade and rich taste.
- Searing the chicken in batches ensures even cooking and browning without overcrowding the pan.
- The sauce can be adjusted in thickness by adding water or more cream as needed.
- Fresh cilantro should be added just before serving to preserve its fresh flavor.
- This dish freezes well; store cooked butter chicken separately from rice and naan for best texture upon reheating.
Keywords: Butter Chicken, Indian Butter Chicken, Murgh Makhani, Chicken Curry, Creamy Chicken Curry, Indian Cuisine
