Description
A flavorful and creamy 30-minute Spicy Indian Butter Chicken recipe made with tender chicken marinated in yogurt and spices, cooked in a rich tomato and coconut milk sauce, served with steamed rice and naan. Perfect for a quick and delicious Indian-inspired dinner.
Ingredients
Scale
Marinade
- 2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks
- 1/4 cup plain Greek yogurt
- 3 cloves garlic, minced or grated
- 1 tablespoon fresh grated ginger
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 – 1 teaspoon cayenne pepper (use to your taste)
- 1 teaspoon kosher salt
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter (divided)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced or grated
- 1 tablespoon fresh grated ginger
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 – 1 teaspoon cayenne pepper (use to your taste)
- 1-2 teaspoons crushed red pepper flakes (use to your taste)
- Kosher salt and black pepper, to taste
- 1/2 cup tomato paste
- 1 (14 ounce) can full-fat coconut milk (or substitute 1 cup cream)
- 1/2 cup fresh cilantro, roughly chopped
- Steamed rice and naan bread, for serving
Instructions
- Marinate the Chicken: In a bowl, toss together the chicken pieces with Greek yogurt, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and 1 teaspoon kosher salt. Mix well and let the chicken marinate for 5-10 minutes to absorb the flavors.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear on both sides until browned, about 2 minutes per side. Add 1 tablespoon of butter to the skillet and toss the chicken to coat with the butter. Then remove the chicken from the skillet and set aside on a plate.
- Sauté the Aromatics: In the same skillet, add the chopped onion and cook for about 5 minutes until softened. Add 2 tablespoons of butter, the remaining 3 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and crushed red pepper flakes. Season with salt and pepper and cook until the mixture is very fragrant, about 5 minutes. Stir in the tomato paste and cook for an additional 3-4 minutes to deepen the flavors.
- Make the Sauce and Simmer: Reduce the heat to low. Pour in 1 cup of water and the full can of coconut milk, stirring to combine. Bring the sauce to a gentle simmer and cook for 5 minutes until slightly thickened. Stir in 1 tablespoon of butter. If the sauce appears too thick, thin it out by adding an additional 1/2 to 1 cup of coconut milk.
- Combine Chicken and Finish Cooking: Return the seared chicken along with any accumulated juices back into the skillet. Cook while stirring occasionally for about 5 minutes until the sauce thickens further and the chicken is fully cooked through. Remove the skillet from heat, stir in the chopped cilantro, and adjust the seasoning with salt and pepper as needed.
- Serve: Serve the spicy butter chicken hot over bowls of steamed rice with fresh naan bread on the side. Enjoy this rich and comforting Indian classic!
Notes
- Use coconut milk or cream to keep the sauce rich and dairy-free if preferred, but cream can be substituted for a richer taste.
- The cayenne pepper and crushed red pepper flakes can be adjusted to control the spice level.
- Marinating the chicken for longer than 10 minutes enhances flavor but is not necessary for this quick recipe.
- Bone-in chicken can be used, but cooking time will increase.
- Adjust salt and spice levels according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
