Description
This creamy butter chicken is rich, buttery, and packed with bold spices. Tender marinated chicken is simmered in a smooth tomato cream sauce for an irresistible halal-friendly comfort dish.
Ingredients
- Chicken Marinade
- 28 oz chicken thighs (halal), boneless and skinless
- 1 cup plain yogurt
- 1 tbsp minced ginger
- 1 tsp garlic powder
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp paprika
- 1 tsp salt
- Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp paprika
- 14 oz tomato sauce
- 1 tsp red chili powder
- 1 1/4 tsp salt
- 1 1/2 cups heavy cream
- 1 tbsp sugar
Instructions
- In a bowl, mix chicken with all marinade ingredients. Cover and marinate for at least 30 minutes or overnight.
- Heat olive oil in a large pan over medium-high heat. Cook chicken in batches until browned (3–5 minutes per side). Set aside.
- In the same pan, melt butter and sauté onion for 5 minutes until soft.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add cumin, garam masala, and paprika. Cook for 20 seconds.
- Stir in tomato sauce, chili powder, and salt. Simmer 10–15 minutes until thickened.
- Blend the sauce until smooth, then return to pan.
- Stir in cream and sugar, then add chicken back to the pan.
- Cook for 10 minutes until chicken is fully cooked and sauce is rich and bubbly.
- Garnish with cilantro and serve with rice or naan.
Notes
- Use halal-certified chicken.
- Adjust chili powder for spice level.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian, American