Description
This easy butter chicken recipe features tender, marinated chicken thighs cooked in a rich and fragrant spiced tomato sauce. Enhanced with creamy yogurt, aromatic spices, and toasted almonds, it offers a comforting and flavorful dish that pairs perfectly with basmati rice, naan bread, and tangy chutney or lime pickle. Ideal for a satisfying weeknight dinner or special occasion meal.
Ingredients
Scale
Chicken and Marinade
- 500g skinless boneless chicken thighs
- 1 lemon, juiced
- 2 tsp ground cumin
- 2 tsp paprika
- 1–2 tsp hot chilli powder
- 200g natural yogurt
- Salt and pepper, to season
Cooking Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 green chilli, deseeded and finely chopped (optional)
- Thumb-sized piece ginger, grated
- 1 tsp garam masala
- 2 tsp ground fenugreek
- 3 tbsp tomato purée
- 300ml chicken stock
- 50g flaked almonds, toasted
To Serve
- Cooked basmati rice
- Naan bread
- Mango chutney or lime pickle
- Fresh coriander
- Lime wedges
Instructions
- Prepare the Marinade: In a medium bowl, combine the lemon juice, ground cumin, paprika, hot chilli powder, natural yogurt, salt, and pepper. Mix well to create the marinade.
- Marinate the Chicken: Chop the chicken thighs into bite-sized pieces and toss them thoroughly in the marinade. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight to enhance the flavors.
- Sauté the Aromatics: In a large heavy saucepan, heat the vegetable oil over medium heat. Add the chopped onion, crushed garlic, deseeded green chilli (if using), grated ginger, and a pinch of salt and pepper. Fry gently for about 10 minutes until the onions have softened and become translucent.
- Add Spices and Tomato Purée: Stir in the garam masala, ground fenugreek, and tomato purée. Cook this mixture for 2 minutes to release the aromas and develop the flavors.
- Cook the Chicken: Pour in the chicken stock and add the marinated chicken pieces along with any remaining marinade from the bowl. Bring the mixture to a simmer, cover partially, and cook for 15 minutes, ensuring the chicken is cooked through.
- Simmer and Finish: Let the sauce simmer for an additional 5 minutes to thicken slightly and meld the flavors. Taste and adjust seasoning if necessary.
- Add Toasted Almonds and Serve: Sprinkle the toasted flaked almonds over the top, then serve the butter chicken with cooked basmati rice, warm naan bread, mango chutney or lime pickle, fresh coriander, and lime wedges for added zest.
Notes
- Marinating the chicken overnight will deepen the flavors and tenderize the meat.
- Adjust the quantity of hot chilli powder according to your preferred spice level.
- To make this recipe gluten-free, ensure that the chicken stock and naan bread are gluten-free varieties.
- Adding green chilli is optional; omit or include based on your heat preference.
- To toast almonds, spread them in a dry pan over medium heat and stir frequently until golden and fragrant, about 3-4 minutes.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: butter chicken, Indian chicken curry, easy butter chicken, creamy chicken curry, weeknight dinner recipe
