There’s really no comparison to a good homemade butter chicken sauce! The store bought jarred variety just doesn’t stack up. This recipe has all the authentic flavour you could want, and is fairly easy to put together and simple enough for a weeknight meal.
I love making this butter chicken and also making a batch of my favourite naan bread in the same day, because naan is really the best way to soak up that saucey goodness. Click here for my go-to naan recipe!
I hope you love this meal as much as we do! And if you make it be sure to let me know on Instagram 🙂
Enjoy!
The Best Butter Chicken
Course: MainCuisine: IndianDifficulty: Easy6
servings40
minutes30
minutesIngredients
12 boneless, skinless chicken thighs
2 Tbsp lemon juice
1 cup plain Greek yogurt
3 tablespoons butter
1/2 white onion, diced
5 garlic cloves, minced
1 tbsp ground ginger
1 tsp cumin
2 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/2 cup chicken broth
14 oz can crushed tomatoes
1 tsp honey
1 1/2 cups heavy cream
Directions
- In a small bowl, combine the spice blend: ginger, cumin, garam masala, chili powder, turmeric, cinnamon and salt. Mix well and set aside.
- Place chicken thighs in a large bowl and add the plain Greek yogurt and lemon juice. Sprinkle 3-4 tsp of the spice blend over. Toss to coat chicken, then cover with cling wrap and let marinate in fridge for minimum of 40 mins or overnight.
- In a large pan over medium heat, add olive oil and cook chicken until browned on all sides and cooked through. Once chicken is thoroughly cooked, remove from pan and set aside on plate.
- In same pan, add butter and then onions and garlic. Add the remainder of spice blend and cook 4-5 minutes, until onions are tender.
- Add chicken broth, crushed tomatoes, honey and chicken to pan and simmer until slightly thickened, about 10 minutes.
- Add cream to pan, stir well and cook additional 5-10 minutes.
- Serve over rice with fresh naan. Enjoy!