Ingredients
Equipment
Method
- In a bowl, combine the chicken with all the marinade ingredients: plain yogurt, ginger, garlic powder, garam masala, turmeric, ground cumin, red chili powder, paprika, and salt. Cover with plastic wrap and let marinate for thirty minutes or overnight in the fridge to enhance the flavors significantly.
- Place a large skillet or pot over medium-high heat and add olive oil. Allow it to heat up until shimmering, which usually takes a minute or two. This is crucial for searing the chicken.
- Once the oil is hot, add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Cook until browned, about three to five minutes per side. You want a nice golden crust that adds flavor. Set the browned chicken aside on a plate and cover it with foil to keep warm.
- Add butter to the pan. Once melted, toss in the onion, stirring occasionally. Cook until the onion is translucent, which takes about five minutes. You’ll notice the fragrance begins to fill the air.
- After the onion has softened, add the minced garlic and ginger. Sauté for one minute until fragrant. This step is essential as it layers flavor in your sauce.
- Next, add ground cumin, garam masala, and paprika to the pan. Cook for about twenty seconds until the spices are fragrant, stirring occasionally. This brings out their full potential and enhances the overall flavor.
- Now, it’s time to add in the tomato sauce, red chili powder, and extra salt. Simmer for about ten to fifteen minutes, stirring occasionally until the sauce thickens and achieves a deep brown-red color. You'll start to see the oil surface as the flavors concentrate.
- Remove the pan from heat and transfer the mixture into a blender. Blend until smooth, adding a few tablespoons of water if needed to ensure it's heatproof. This step creates a silky, luscious sauce.
- Pour the puréed sauce back into the pan over medium heat and stir in the heavy cream and sugar. Cook for an additional ten minutes until the chicken is cooked through and the sauce is thick and bubbling. The cream will turn the sauce a beautiful light color, making it inviting.
- Finally, garnish with chopped cilantro for a fresh finish. Serve your beautiful Creamy Butter Chicken over basmati rice or with warm naan bread for a complete meal.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to maintain creaminess.
Yes, you can freeze Creamy Butter Chicken! Just make sure it cools completely before transferring it to a freezer-safe container. It keeps well for up to three months.
Serve with steamed rice, naan, or even over a bed of fresh spinach for a lighter option.
Adjust the heat by adding more or less red chili powder according to your preference.
Substitute chicken with paneer or chickpeas for a delicious vegetarian twist.