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Velvety Indian Butter Chicken with Fragrant Basmati Rice and Golden Charred Naan Bread

A rich and creamy butter chicken recipe with tender marinated chicken in a spiced tomato-based sauce, served with fragrant basmati rice and charred naan bread.

  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Scale
  • For the Chicken Marinade:
  • 1½ lbs boneless skinless chicken thighs, cut into chunks
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • For the Butter Chicken Sauce:
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1½ teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 14 oz crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. 1. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, salt, garlic, and ginger. Add chicken chunks, toss to coat, and marinate for at least 30 minutes (or up to overnight).
  2. 2. While chicken marinates, prepare the sauce: In a large skillet or pot, melt butter with olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute more.
  3. 3. Stir in garam masala, cumin, and coriander; cook for 30 seconds until fragrant. Add crushed tomatoes and tomato paste, bring to a simmer, and cook for 10 minutes, stirring occasionally.
  4. 4. Meanwhile, cook the marinated chicken: Grill or pan-sear chicken chunks until golden and cooked through (about 5-7 minutes). Alternatively, bake at 400°F for 15-18 minutes. Set aside.
  5. 5. Once sauce has thickened, use an immersion blender or transfer to a blender and puree until smooth (optional). Return sauce to pot.
  6. 6. Stir in heavy cream and sugar, season with salt and pepper. Add cooked chicken pieces, simmer on low heat for 5-10 minutes, until sauce is velvety and chicken is heated through.
  7. 7. Garnish with fresh cilantro. Serve over fragrant basmati rice with warm naan bread.

Notes

For extra richness, substitute half of the heavy cream with coconut cream. Marinate chicken overnight for best flavor.

  • Author: Chef Stella
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: Indian

Nutrition

  • Calories: 680
  • Sugar: 10
  • Fat: 45
  • Carbohydrates: 25
  • Protein: 38