Ingredients
Scale
- 500g boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream or coconut cream
- Fresh cilantro leaves for garnish
- Optional: chili powder or cayenne pepper for heat
Instructions
- Marinate the chicken with Greek yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, salt, and pepper. Cover and refrigerate for at least 30 minutes, up to 2 hours for more flavor.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and ginger, sauté until fragrant, about 1 minute.
- Push aromatics to the side and add marinated chicken. Cook until browned and cooked through, about 8-10 minutes. Remove from skillet and set aside.
- Add crushed tomatoes to the same skillet and simmer for 10 minutes, seasoning with additional salt, pepper, and chili powder or cayenne if desired.
- Reduce heat to low, stir in heavy cream or coconut cream, and add remaining butter. Once melted and smooth, return cooked chicken to the sauce. Simmer for another 5 minutes to deepen flavors.
- Garnish with chopped cilantro and optional additional spices. Serve hot with basmati rice or naan bread.
Notes
- For extra flavor, marinate the chicken longer up to 2 hours.
- You can substitute coconut milk for heavy cream to make dairy-free butter chicken.
- Adjust spice levels with chili powder or cayenne for heat preference.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 125 mg