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This buttery chicken dish gives you restaurant-level flavors without leaving your house. It's all about that creamy, dreamy sauce and soft, juicy chicken. Cut down the time in the kitchen—all you need is some pantry basics and about half an hour to curb those takeout cravings on a weekday.
After a few weeks roaming around northern India, I tried to recreate those amazing flavors at home. A lot of trial and error later, this easier version packs all the punch and actually fits into my weeknight chaos.
Delicious Ingredients
- Butter: Goes in last for smoothness and that melt-in-your-mouth taste
- Tomato sauce: Keeps things simple but full of that classic tang
- Garam masala: The must-have mix for that signature Indian kick
- Greek yogurt: Makes everything super tender and extra silky
- Heavy cream: All about richness and a lush texture
- Fresh garlic: Brings big flavor you can't fake with jarred stuff
- Chicken thighs: Juicy goodness that soaks up all that flavor and stays soft
Simple Steps
- Finish with Butter:
- Once the heat is off, toss in a few chunks of cold butter and gently swirl the pan. This chef trick makes your sauce shiny and extra velvety. You'll be amazed at the difference.
- Serve and Enjoy:
- Ladle everything over fluffy rice with some hot naan on the side. The creamy sauce next to that simple rice? So good!
- Season and Simmer:
- Drop in the rest of your spices and turn the heat low. Let everything cozy up together until the sauce hugs your spoon. The chicken gets even tastier the longer it sits in that mix.
- Build the Sauce:
- Pour tomato sauce into your pan and let it bubble a bit. Slide the chicken back in and let the sauce get a little thicker. Stir in the cream slowly so nothing splits.
- Prepare the Sauce Base:
- Turn down the heat, toss in your butter, and use it to scrape up all the good bits from the pan. Drop in the garlic and onion, and cook slow until they look soft and smell amazing—that's your flavor base.
- Cook the Chicken:
- Warm oil in your skillet. Add the marinated chicken, but give each piece room. Wait for those golden brown edges before stirring. Let them sizzle about 8 minutes—it adds a ton of flavor you can't get by just boiling.
- Marinate the Chicken:
- Mix up the chicken with yogurt and all your spices. Massage the mix right into the meat. At least 15 minutes to soak up flavor is good, but if you can let it chill overnight, even better.
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My grandma showed me that swirling in butter at the end—not while cooking—is a total game changer. It really makes the whole thing silky and keeps my family begging for more every week.
Awesome Rice Match
Basmati rice is honestly the best with this dish. Wash it until the water’s clear before cooking—that keeps the grains loose and fluffy. If you want to take things up a notch, throw in a bay leaf, a cardamom pod, or even a cinnamon stick while it cooks.
Leftovers and Warm Ups
This dish actually gets even tastier after a day in the fridge. Toss leftovers in a sealed container and they’re good in the fridge for up to three days. Reheat gently on the stove with a splash of cream or water to keep things nice and smooth. It's way better than microwaving, 'cause it holds the texture better.
Swap Options
No heavy cream? Swap in coconut milk for a little island twist. Or if you want to keep it lighter, try whole milk mixed with a bit of cornstarch. For veggie friends, paneer or firm tofu work super well—just remember to cook them a little differently when swapping them in.
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Sit back and dig in—this buttery, saucy chicken brings a bit of India right into your home kitchen!
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
You can swap in breast if you want, just keep an eye on it since it dries out quicker. Cut down the first cook to about 6-8 minutes, and don't overdo it.
- → How can I make this dish less spicy?
Want it milder? Skip the cayenne and go light on the garam masala—try just 1/2 teaspoon. Stir in a little more butter at the end and it'll taste even smoother.
- → Can I substitute the heavy cream?
If you want something lighter, swap in half coconut milk or even plain yogurt for the cream. It’ll change the texture a bit, but still tastes great. If you’re using yogurt, mix it in after you take it off the heat so it doesn't split.
- → How long can I marinate the chicken?
Fifteen minutes is all you need, but if you've got time, go up to 24 hours in the fridge for more taste. Just let the chicken warm up a bit before you start cooking.
- → Can I freeze butter chicken?
Yep, it freezes like a champ. Let it cool, pop it in a tight container, and stash for up to three months. Defrost in the fridge overnight, then warm up gently on the stove. Add a bit of cream if you want it extra silky.
- → What can I serve with butter chicken besides rice and naan?
This is awesome with quinoa, cauliflower rice if you want less carbs, or basic roasted veggies. Chapati, roti, or even pita bread work too if you’re stuck.