Some meals are so rich and flavorful, they feel like an indulgence every time you eat them. This Velvety Butter Chicken in Garlic-Infused Tomato Cream is one of those dishes. It’s a restaurant-quality meal that you can easily make at home, featuring tender chunks of chicken in a luscious, creamy tomato sauce. Served alongside crispy golden fries, it’s a perfect combination of savory, tangy, and rich flavors that will transport your taste buds. This isn’t your average weeknight chicken—it’s an experience.
Why I Love This Recipe
What I love most about this recipe is the incredible depth of flavor that develops with just a few simple steps. The chicken is first marinated in yogurt and a blend of spices, which not only tenderizes it but also infuses every piece with a complex, aromatic taste. The sauce is the real star here—a velvety, garlic-infused tomato cream that is so good, you’ll want to lick the plate clean. The combination of classic Indian spices like garam masala and cumin with a touch of sweetness from the sugar creates a perfectly balanced and unforgettable sauce. Serving it with golden fries instead of the traditional naan or rice is my favorite twist; it’s a fun, modern take on a classic that everyone will love.
Ingredients
(Serves 4-6)
For the Butter Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion, finely diced
- 5 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1 1/2 cups tomato purée
- 3/4 cup heavy cream
- Salt to taste
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs are my preference because they stay juicy and tender as they cook, but you can use chicken breasts if you prefer. Just be mindful of not overcooking them.
- Yogurt: Plain yogurt is essential for the marinade. It helps to tenderize the chicken and add a nice tang. You can use Greek yogurt for a thicker marinade.
- Spices: While the spices listed are what give butter chicken its signature flavor, you can adjust the heat level by adding more or less chili powder.
- Cream: Heavy cream is what gives the sauce its rich, velvety texture. You can use half-and-half for a slightly lighter sauce, but it won’t be quite as rich.
- Fries: You can use frozen fries and cook them according to the package directions, or make your own from scratch.
Step-by-Step Instructions
- Marinate the Chicken: In a large bowl, whisk together the yogurt, lemon juice, garam masala, turmeric, ground cumin, chili powder, and a good pinch of salt. Add the chicken chunks and toss to coat them completely. Cover the bowl and let the chicken marinate for at least 30 minutes, or for best results, overnight in the refrigerator.
- Sauté the Aromatics: In a large skillet or pot, melt the butter and oil over medium heat. Add the finely diced onion and cook until it’s soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Build the Sauce: Stir in the cumin, paprika, chili powder, and sugar. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. Pour in the tomato purée and a pinch of salt. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, allowing the flavors to meld.
- Cook the Chicken: While the sauce is simmering, cook the marinated chicken. You can either grill it, pan-fry it, or bake it in a separate pan until it’s cooked through. You don’t need to cook it perfectly, just enough to get some color on it.
- Finish the Sauce: Add the cooked chicken to the tomato sauce. Pour in the heavy cream and stir until the sauce is a beautiful, velvety orange color. Let the mixture simmer on low for another 5 minutes to heat the chicken through and allow the sauce to thicken slightly.
- Serve: Serve the butter chicken hot, ladled over a bed of golden, crispy fries. Garnish with a little extra fresh cilantro or a swirl of cream, if you like.
Tips for Success
- Marination Time: The longer you marinate the chicken, the more tender and flavorful it will be.
- Drain the Chicken: When you cook the marinated chicken, let any excess marinade drip off. This will help you get a better sear.
- Don’t Rush the Sauce: Simmering the tomato sauce for at least 10 minutes is key to developing a deep, rich flavor.
- Fresh Ginger and Garlic: While you can use powders in a pinch, using fresh garlic and ginger makes a huge difference in the final flavor.
Serving Suggestions and Pairings
The classic pairing for butter chicken is naan bread or rice, and you could certainly serve it that way. But my favorite way to serve it is over a generous portion of golden fries. The crispy, salty fries are a perfect contrast to the creamy, savory sauce. It’s a fun and delicious mashup. For a side, a simple cucumber and onion salad would add a refreshing crunch. For a beverage, a glass of chai or a cold Indian lager would be a great complement.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 650 kcal
- Protein: Approx. 40g
- Fat: Approx. 45g
- Carbohydrates: Approx. 20g
Storage and Leftover Tips
Butter chicken is one of those dishes that tastes even better the next day! The flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can simply warm it in a saucepan on the stove over medium-low heat. You may need to add a splash of water or cream to loosen the sauce.
More Recipes You Will Love
If you love a good chicken dish, here are some other comforting recipes you might enjoy:
- For a similar one-pan wonder with a Mexican twist, this Mexican Chicken and Rice Casserole is a lifesaver.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- If you’re feeding a crowd, these Chicken Enchiladas are always a great option.
- For a simple, lazy Sunday dinner, these Easy Turkey Wings are a fantastic choice.
- And if you’re looking for a fun and tasty appetizer, my Easy Cheese-Stuffed Chicken Wontons are a guaranteed hit.
Final Thoughts
This Velvety Butter Chicken recipe is a perfect example of a meal that’s both comforting and elevated. It’s an easy-to-make dish that delivers on big, complex flavors, making it a perfect addition to your recipe collection.
Give it a try and let me know what you thought! What’s your favorite way to serve butter chicken? Happy cooking!
My Favorite Velvety Butter Chicken for an Easy Weeknight Meal
Ingredients
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon oil
- 1 tablespoon grated ginger
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 4 cups heavy cream
- 2 pounds boneless chicken thighs, cut into chunks
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the plain yogurt, lemon juice, garam masala, turmeric, ground cumin, chili powder, grated ginger, and sugar. Mix well.
- Add the chicken chunks to the marinade, ensuring they are well coated. Cover and let marinate for at least 30 minutes.
- Heat the oil in a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides.
- Stir in the heavy cream and bring to a simmer. Cook for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Season with salt to taste.
- Garnish with fresh cilantro before serving. Enjoy with crispy fries or rice.
Leave a Reply