Oh, just thinking about it makes my mouth water. It’s creamy, flavorful, and oh-so-delicious! Once you’ve tried it, you’ll agree that it is indeed the best butter chicken recipe out there.
Today, I’m sharing one of my all-time favorite recipes with you. Butter Chicken! And you’re in luck. This is the best butter chicken recipe I’ve seen in years!
The best part? This recipe is super simple. Even if you’ve never set foot in an Indian restaurant, I promise you’ll be able to whip this up without a fuss.
I’ve found over the years that great Indian food doesn’t have to be complicated. That’s great for me because I love the stuff!
Butter chicken has a rich texture and flavor. If you’ve even tried chicken tikka masala, you’ll have a good idea of what I’m talking about. They’re very similar!
I think the biggest tip in making a dish like this is to get fresh ingredients. The fresher the spices, the better. I’m telling you, it makes a huge difference in the overall flavor!
If you’re feeling adventurous, you can level up the spiciness of this dish. I’m a big fan of the hot stuff, personally.
So bust out those spices, ready your herbs, and thaw out that chicken. You’re in for a treat with the best butter chicken recipe ever!
Some of our other favorite chicken recipes we have on our site include: Lemon Garlic Recipe for Crock Pot Chicken Thighs, Chinese Chicken Recipe, and Chicken in Pastry Recipe (Stuffed with Bacon and Avocado).
WHY THIS RECIPE WORKS:
- Simple Ingredients: You don’t need to hunt down exotic items. Most of the ingredients are already in your pantry or easily found at a grocery store.
- Flavor Explosion: Garam masala, fresh ginger, and more combine to make this dish a feast for your taste buds. It’s a combination that will leave you happy and satisfied!
- Perfect for Everyone: Even if you’ve never tried Indian food, this dish is a winner. It’s mild, creamy, and totally addictive. You may want to make an extra big batch!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Boneless skinless chicken thighs
- Plain yogurt
- Garlic, minced
- Fresh ginger, minced
- Garam masala
- Chili powder
- Fenugreek leaves (also called ‘kasuri methi’)
- Garlic powder
- Ground cumin
- Onion powder
- Sweet paprika
- Kosher salt
- Turmeric
- Ghee
- Tomato passata
- Heavy cream
- Granulated sugar
- Fresh chopped cilantro
HOW TO MAKE BEST BUTTER CHICKEN RECIPE:
- Cut the chicken thighs into bite-sized pieces, set aside.
- In a large bowl whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth.
- Add the chicken to the bowl and toss in the marinade, cover with plastic wrap, and place in the fridge for at least one hour to marinate or up to overnight if you can.
- Place a dutch oven or large skillet with deep sides over high heat. Once hot add the ghee. Place the marinated chicken into the pot and sear on it the best you can stirring occasionally, cook until browned on most sides, 10 minutes.
- Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot and mix it all together, scrape any browned bits off the bottom of the pot.
- Bring to a simmer and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
- Serve with a garnish of fresh cilantro, optional.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE CHICKEN BREAST?
Absolutely! Just ensure they are boneless and skinless.
WHAT TO SERVE THIS WITH?
Basmati rice or naan bread is a classic choice. I’m also a big fan of jasmine rice.
Brown rice works too if you’re looking for a healthier option. If you’re looking for a good beverage, try out some kombucha!
WHAT IS TOMATO PASSATA?
Think of it as tomato puree. It’s just tomatoes that have been pureed and strained.
It gives a special little something to this butter chicken recipe that I love. I like to get mine on Amazon, but you can use tomato sauce or crushed tomatoes in it’s place.
ANY ADDITIONS?
Indian food has so many variations. Here are just a few ideas for you.
- Add a sprinkle of cayenne pepper for extra heat.
- Stir in a bit of coconut milk for a tropical twist.
- Mango chutney on the side? Yes, please!
- A squeeze of lemon juice for a tangy kick.
- Add some leftover tandoori chicken pieces.
- A dash of red chili powder for a spicier touch.
- Mix in some ginger garlic paste for deeper flavor.
- Add tender chicken tikkas for an authentic touch.
- A sprinkle of coriander powder for added aroma.
ANY SUBSTITUTIONS?
Yeppers! If you have any other great ideas for subs, let me know in the comments below!
- Ghee -> Vegetable oil or butter.
- Plain Yogurt -> Greek yogurt.
- Garam Masala -> Curry powder.
- Fresh Ginger -> A small amount of ground ginger.
- Fenugreek -> Mustard seeds.
- Tomato Passata -> Tomato sauce or tomato puree.
HOW TO STORE:
Refrigerator: Keep leftovers in the fridge for up to 3 days. I think the flavors only get better when they’ve had a day or two to blend together.
Freezer: This dish can be frozen for up to 3 months. It’s a great option for meal prep!
DANA’S TIPS AND TRICKS:
- Marinade Magic: Letting the chicken marinate overnight is a game-changer! It infuses so much flavor into the meat.
- Best Results: Use a Dutch oven or a large skillet for cooking. It distributes heat evenly.
- Heat Level: Adjust the chili powder according to your preference.
- Fenugreek Leaves: Also known as ‘kasuri methi’, these add a unique aroma. Don’t skip if you have them!
- Serve Right: Always serve butter chicken with some form of carb. It’s a saucy dish and you’ll want something to soak up all that yumminess.
- Experiment: This is your dish! Feel free to try out different things. Maybe add some vegetable oil instead of ghee or use coconut milk instead of heavy cream.
Butter Chicken is comfort food at its best. Every bite is a delightful blend of Indian spices, tender chicken, and creamy sauce. And with this easy best butter chicken recipe, you can make it right at home.
The next time you’re craving some heartwarming Indian cuisine, give this recipe a go. You’ll probably want to make it again and again!
If you like this recipe, you might also like:
If you’ve tried the BEST BUTTER CHICKEN RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
The Best Butter Chicken Recipe
Ingredients
- 1 & 1/2 pounds boneless skinless chicken thighs
- 1/2 cup plain yogurt
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon turmeric
For the sauce:
- 1/4 cup ghee
- 1 & 1/2 cups tomato passata
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 & 1/2 teaspoons kosher salt
- Fresh chopped cilantro for garnish
Instructions
- Cut the chicken thighs into bite-sized pieces, set aside.1 & 1/2 pounds boneless skinless chicken thighs
- In a large bowl whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth.1/2 cup plain yogurt, 4 cloves garlic, 1 tablespoon minced fresh ginger, 2 teaspoons garam masala, 1 teaspoon chili powder, 1 teaspoon dried fenugreek leaves, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, 1 teaspoon turmeric
- Add the chicken to the bowl and toss in the marinade, cover with plastic wrap, and place in the fridge for at least one hour to marinate or up to overnight if you can.
- Place a dutch oven or large skillet with deep sides over high heat. Once hot add the ghee. Place the marinated chicken into the pot and sear on it the best you can stirring occasionally, cook until browned on most sides, 10 minutes.1/4 cup ghee
- Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot and mix it all together, scrape any browned bits off the bottom of the pot.1 & 1/2 cups tomato passata, 1 cup heavy cream, 1 tablespoon granulated sugar, 1 & 1/2 teaspoons kosher salt
- Bring to a simmer and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
- Serve with a garnish of fresh cilantro, optional.Fresh chopped cilantro for garnish
Notes
- Marinade Magic: Letting the chicken marinate overnight is a game-changer! It infuses so much flavor into the meat.
- Best Results: Use a Dutch oven or a large skillet for cooking. It distributes heat evenly.
- Heat Level: Adjust the chili powder according to your preference.
- Fenugreek Leaves: Also known as ‘kasuri methi’, these add a unique aroma. Don’t skip if you have them!
- Serve Right: Always serve butter chicken with some form of carb. It’s a saucy dish and you’ll want something to soak up all that yumminess.
- Experiment: This is your dish! Feel free to try out different things. Maybe add some vegetable oil instead of ghee or use coconut milk instead of heavy cream.
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