Description
A foolproof, restaurant-quality creamy butter chicken recipe that comes together in just 30 minutes. This one-pan Indian-inspired dish features tender chicken thighs in a rich, spiced tomato-cream sauce, served over fluffy basmati rice.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup Greek yogurt (full-fat)
- 1 tablespoon garam masala
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons unsalted butter
- 1 can (15 oz) plain tomato sauce
- 1/2 cup heavy cream (full-fat)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1 cup basmati rice
- 1.5 cups water
- 1 tablespoon butter (for rice)
- 1/2 teaspoon salt (for rice)
- 1 bay leaf (for rice)
Instructions
- In a small bowl, mix Greek yogurt, garam masala, half the garlic, half the ginger, and a pinch of salt. Add chicken thighs and toss to coat. Let marinate for at least 10 minutes.
- Rinse basmati rice in a colander until water runs clear. In a medium saucepan, combine rice, water, 1 tbsp butter, 1/2 tsp salt, and bay leaf. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
- Heat a large skillet over medium-high heat with oil. Sear marinated chicken in a single layer for 3-4 minutes per side until browned. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add 1 tbsp butter. Add remaining garlic and ginger; sauté for 1 minute. Add tomato paste and cook for 1 minute. Pour in tomato sauce and chicken broth, scraping up browned bits.
- Return chicken to the skillet. Simmer gently for 5 minutes until chicken is cooked through and sauce thickens slightly.
- Remove skillet from heat. Stir in heavy cream and sugar. Taste and adjust salt and pepper. Serve immediately over basmati rice.
- Garnish with fresh cilantro and serve with naan bread or side dishes like cucumber raita.
Notes
For best results, use fresh garam masala and wash the rice thoroughly to prevent stickiness. If the sauce is too thin, simmer uncovered longer. For a dairy-free version, substitute butter with coconut oil and cream with full-fat coconut milk. The sauce freezes well without the cream; add fresh cream upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate with chicken
- Calories: 520
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: butter chicken, creamy chicken, indian recipe, easy dinner, 30 minute meals, one pan dinner, chicken thighs, basmati rice, weeknight dinner