Indian Butter Chicken

This restaurant-quality butter chicken brings together tender, juicy chicken pieces swimming in a rich, creamy tomato sauce that’s infused with aromatic Indian spices.

What makes this butter chicken truly special is the perfect balance of flavors – from the warming garam masala to the bright pop of lime at the finish. The sauce is velvety smooth and rich without being heavy, clinging perfectly to each morsel of chicken.

Ingredients

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Sauce:

• 2 tablespoons vegetable oil, divided
• 4 tablespoons butter, divided
• 1 yellow onion, diced
• 3 teaspoons garam masala
• 1 teaspoon ground ginger
• 1 teaspoon chili powder
• 1 (6-ounce) can tomato paste
• 1 cup tomato sauce
• 1 bay leaf
• 2 cups heavy cream
• ½ lime
• Fresh cilantro leaves, for garnish

Steps

1. Season chicken pieces with kosher salt and black pepper in a large bowl, ensuring even coating. Let rest for 5-10 minutes to allow seasoning to penetrate the meat.
2. Heat 1 tablespoon each of oil and butter in a large, high-sided skillet over medium heat (350°F/175°C). Add onion and cook for 4-5 minutes until translucent and slightly golden at edges. Add spices and cook for 2 minutes while stirring constantly – watch carefully as spices can burn quickly.
3. Incorporate tomato paste and sauce, whisking until completely smooth. The mixture should be deep red and glossy. Cook for 2 minutes to eliminate raw tomato taste.
4. Pour in cream gradually while whisking to prevent lumps. Add bay leaf, bring to gentle boil, then reduce heat to low (200°F/93°C) and simmer for 5 minutes until slightly thickened.
5. Meanwhile, in separate large skillet, heat remaining oil and butter over medium-high heat (375°F/190°C). Add chicken in single layer (work in batches if needed) and cook for 4-5 minutes until golden brown but not fully cooked through.
6. Combine sauce with chicken, scraping pan bottom to incorporate flavorful browned bits. Simmer for 10-15 minutes until sauce is thickened and chicken reaches 165°F (74°C) internal temperature. Finish with lime juice and cilantro.

Smart Swaps

• Use coconut cream instead of heavy cream for dairy-free version
• Substitute chicken breast for thighs (reduce cooking time by 2 minutes)
• Replace butter with ghee for authentic flavor

Make It Diabetes-Friendly

• Use 2 cups cauliflower cream instead of heavy cream (reduces carbs by 8g per serving)
• Serve over cauliflower rice instead of regular rice (saves 45g carbs per cup)
• Add extra vegetables like bell peppers and spinach to increase fiber
• Portion size: limit to 1 cup serving (approximately 15g net carbs)

Pro Tips

• Marinate chicken overnight in ½ cup yogurt for extra tenderness
• Toast spices in dry pan before adding to enhance flavor
• Let dish rest 10 minutes before serving to allow sauce to thicken
• Remove bay leaf before serving