Seriously Good Butter Chicken
- PREP 1hrs 30min
- COOK 40min
- TOTAL 2hrs 10min
We always find ourselves smiling when this butter chicken is on the menu. The sauce is thick, creamy, and intentionally generous, so you’ll have plenty for swooping through naan or adding to rice. While we prefer chicken thighs because they turn out incredibly tender after roasting, this recipe is flexible. Chicken breasts or even bone-in pieces work well—just see our tip below the recipe for adjusting the cook time.
A tip from Adam: “Don’t be afraid to let your chicken brown and crisp at the tips in the hot oven; those charred bits add a lot of flavor and provide a better texture.”
You Will Need
- For the Butter Chicken Marinade:
1 cup (225 g) plain whole-milk yogurt
3 garlic cloves, finely grated or minced
1 (3-inch) piece fresh ginger, peeled and finely grated (about 2 tablespoons)
1 tablespoon sweet paprika
½ teaspoon gochugaru or crushed red pepper flakes
1 ½ teaspoons garam masala
1 teaspoon ground turmeric
1 ½ teaspoons fine sea salt
3 tablespoons fresh lemon juice (from 1 large lemon)
2 tablespoons neutral oil, such as avocado or vegetable oil
3 pounds (1.3 kg) boneless, skinless chicken thighs, trimmed and cut into 1-inch bite-size pieces
- For the Sauce:
4 tablespoons ghee or neutral oil, such as avocado or vegetable oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced or finely grated
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon gochugaru or crushed red pepper flakes, reduce by ½ teaspoon for mild
1 (28-ounce) can tomato sauce or tomato puree (about 3 cups)
1 ½ cups (360 g) heavy cream
6 tablespoons (85 g) unsalted butter, cut into 1-inch cubes
2 teaspoons dried basil
Fine sea salt, to taste
Cooked basmati rice for serving
Directions
1Make the marinade: In a large bowl, whisk together the yogurt, garlic, ginger, paprika, gochugaru, garam masala, turmeric, salt, lemon juice, and oil. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
2Cook the chicken: Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Spread the chicken in a single layer on the prepared pan. Roast for 30 to 40 minutes, until the chicken is cooked through and the edges begin to brown and caramelize in spots.
3Prepare the sauce: While the chicken roasts, melt the ghee in a Dutch oven or a wide, deep pot over medium heat. Add the onion and cook, stirring occasionally, until softened and beginning to turn golden brown, about 8 minutes. Add the garlic, ginger, coriander, cumin, and gochugaru and cook for 1 to 2 minutes.
4Stir in the tomato sauce, heavy cream, and basil. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 15 minutes.
5Whisk in the butter, two to three cubes at a time, until melted and the sauce is glossy. (If the sauce appears to break, whisk vigorously to recombine; if it is too thick, stir in a splash of water to thin.)
6Spoon the roasted chicken and all the accumulated juices from the baking sheet into the sauce. Simmer for 10 minutes. Taste and season with more salt, if needed.
Adam and Joanne's Tips
- Storing: Keep in airtight containers, in the fridge, for up to 4 days. Reheat slowly on the stove.
- Substituting chicken breast: Reduce the roasting time by 5 to 10 minutes. Transfer the chicken to the sauce while the center is still slightly underdone, so it finishes cooking without drying out.
- Substituting bone-in chicken: For bone-in thighs or drumsticks, increase the oven time by 10 to 15 minutes to ensure the meat pulls away from the bone easily.
- Tomatoes: Use 3 cups pureed fresh, peeled tomatoes, or puree one (28-ounce) can whole tomatoes.
- The nutrition facts provided are estimates and do not include rice.