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To make Butter Chicken with Garlic Sauce, you will need: - 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons tandoori masala - 1 tablespoon ginger-garlic paste - 3 tablespoons butter - 1 large onion, finely chopped - 1 can (400g) crushed tomatoes - 1 teaspoon garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric powder - 1/2 cup heavy cream - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - 6 cloves garlic, minced - 2 tablespoons olive oil If you can't find certain items, there are some easy swaps: - Chicken thighs can be replaced with chicken breast for a leaner option. - Use Greek yogurt instead of plain yogurt for extra creaminess. - If you lack tandoori masala, a mix of cumin, paprika, and chili powder works well. - You can skip heavy cream and use coconut milk for a lighter sauce. Marinating makes chicken tender and flavorful. Here’s how: - Combine chicken, yogurt, tandoori masala, and ginger-garlic paste in a bowl. - Cover it with plastic wrap and refrigerate. - Aim for at least one hour of marinating time. For best results, let it sit overnight. - This allows the spices to infuse deeply into the meat. Marinating is key for great taste in Butter Chicken with Garlic Sauce. {{ingredient_image_1}} Start by taking 500g of boneless chicken thighs. Cut them into bite-sized pieces. In a medium bowl, mix the chicken with 1 cup of plain yogurt, 2 tablespoons of tandoori masala, and 1 tablespoon of ginger-garlic paste. Stir everything well. Cover the bowl with plastic wrap. Place it in the fridge for at least 1 hour. For best results, marinate overnight. This step makes the chicken juicy and flavorful. Next, heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add 1 large onion, finely chopped. Sauté the onion for about 5-7 minutes until it turns translucent and golden. This adds depth to your dish. Now, add the marinated chicken pieces to the skillet. Cook for 8-10 minutes, stirring occasionally. You want the chicken browned on all sides. After browning the chicken, it’s time to add flavor. Stir in 1 can of crushed tomatoes, along with 1 teaspoon of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of turmeric powder. Season with salt and pepper to taste. Bring this mixture to a gentle simmer. Let it cook for about 15 minutes. This allows the spices to meld and create a rich sauce. In a separate small saucepan, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat. Add 6 cloves of minced garlic. Sauté the garlic for 1-2 minutes until fragrant. Be careful not to burn it, as burnt garlic tastes bitter. This garlic butter sauce adds a wonderful layer to your dish. Once the chicken is cooked through, stir in the garlic butter and 1/2 cup of heavy cream into the skillet. Let it cook for another 5 minutes, stirring gently. This makes the sauce creamy and rich. Taste the dish and adjust the seasoning if needed. Finally, remove from heat and garnish with fresh chopped cilantro before serving. Enjoy your Butter Chicken with Garlic Sauce! The marinade is key for great Butter Chicken. Use plain yogurt to tenderize the chicken. The acid in yogurt breaks down the meat, making it juicy and soft. Mix in tandoori masala and ginger-garlic paste for rich flavor. I recommend marinating for at least one hour, but overnight works best. This gives the spices time to soak in. The sauce should be creamy and smooth. Use heavy cream to get that rich texture. After cooking, adjust the thickness by adding more cream or a little water. If it’s too thick, don’t worry! Just add a splash of water or more cream to reach your desired consistency. Stir gently to blend everything well. Want to elevate your Butter Chicken? Add a pinch of sugar to balance the acidity of the tomatoes. Fresh cilantro adds a bright finish. If you love garlic, use more minced garlic in the sauce. You can also sprinkle in a bit of lemon juice for extra zing. This enhances the flavor and makes each bite pop. Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 1 hour, but overnight is ideal for deep flavor penetration. Perfectly Sautéed Onions: Ensure your onions are cooked until they are golden brown; this adds a rich sweetness to the dish that enhances the overall flavor. Control the Heat: Adjust the heat while cooking to prevent burning the spices. A gentle simmer allows the spices to release their flavors without scorching. Finish with Freshness: Adding cilantro at the end not only brightens the dish but also adds a fresh aroma. You can also drizzle a little extra cream for a touch of elegance. {{image_2}} You can swap chicken for other proteins. Try shrimp or fish for a fresh twist. Tofu is a great choice for a plant-based dish. Each protein brings its own flavor and texture. Adjust cooking times based on what you choose. Shrimp cooks quickly, while fish may need a bit more time. To make this dish vegetarian, use paneer or chickpeas. Paneer adds a creamy texture, while chickpeas provide protein and fiber. Follow the same cooking steps. Marinate paneer just like chicken for added flavor. Feel free to add more veggies, like bell peppers or spinach. They will add color and nutrition to the dish. If you love spice, add more heat! Use fresh chopped chilies or cayenne pepper. You can also try adding a dash of chili powder to the sauce. Adjust spices to your taste. Start small and increase until it’s just right for you. Serve with cooling yogurt or raita to balance the heat. To keep your Butter Chicken with Garlic Sauce fresh, let it cool down. Store the leftovers in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. When you’re ready to enjoy your leftovers, reheat them gently. You can use the stove or microwave. If using the stove, heat it over low to medium heat. Stir often to avoid burning. If using a microwave, heat in short bursts. This way, you keep it warm but not overcooked. You can freeze Butter Chicken for later. Place it in a freezer-safe container. It will last up to three months. When you want to eat it, move it to the fridge overnight to thaw. Once thawed, reheat it on the stove. Always check that the chicken is hot all the way through before serving. You can serve Butter Chicken with many tasty sides. Here are some great options: - Steamed basmati rice - Warm naan bread - Roti or chapati - A fresh salad with cucumber and tomatoes - Yogurt raita for a cooling effect These sides balance the rich flavors of the dish. Yes, you can make Butter Chicken without cream. You can use coconut milk or cashew cream as a substitute. These options keep the dish rich while adding unique flavors. You can also use more yogurt for creaminess. To check if the chicken is cooked through, use a meat thermometer. The chicken should reach a safe temperature of 165°F (75°C). You can also cut a piece open. The meat should be white, not pink. If it’s pink, cook it a bit longer. Tandoori masala is a blend of spices used in Indian cooking. It often includes cumin, coriander, and paprika. You can find it in Indian grocery stores or the spice aisle of your local market. You can also make your own by mixing spices like cumin, coriander, and turmeric. Butter Chicken with Garlic Sauce is not very spicy. The dish has warm flavors from spices but not so much heat. If you want more spice, you can add chili powder or fresh green chilies. Adjust to your taste for the perfect level of heat. This blog post covered all you need for a delicious Butter Chicken. We discussed essential ingredients, substitutes, and marinade tips. I shared step-by-step cooking instructions and helpful tips for the best flavor. You learned about variations and storage practices to keep your dish fresh. Now you are well-equipped to make a tasty Butter Chicken. Enjoy experimenting and sharing this classic meal with others.

Butter Chicken Bliss with Garlic Sauce

A rich and creamy butter chicken dish with a flavorful garlic sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons tandoori masala
  • 1 tablespoon ginger-garlic paste
  • 3 tablespoons butter
  • 1 large onion, finely chopped
  • 400 g crushed tomatoes
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric powder
  • 0.5 cup heavy cream
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil

Instructions
 

  • In a medium bowl, combine the chicken pieces, yogurt, tandoori masala, and ginger-garlic paste. Mix well, cover with plastic wrap, and marinate for at least 1 hour in the refrigerator (overnight is best).
  • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté until they become translucent and golden (about 5-7 minutes).
  • Add the marinated chicken to the skillet and cook, stirring occasionally, until the chicken is browned on all sides (about 8-10 minutes).
  • Stir in the crushed tomatoes, garam masala, cumin, coriander, turmeric, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for an additional 15 minutes, allowing the flavors to meld together.
  • In a separate small saucepan, heat the remaining tablespoon of butter and olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1-2 minutes), being careful not to burn it.
  • Once the chicken is cooked through, stir in the garlic butter and heavy cream into the skillet with the chicken. Let it cook for another 5 minutes, stirring gently until everything is well combined and creamy.
  • Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh cilantro before serving.

Notes

Serve over basmati rice or with naan bread. Garnish with cilantro and a drizzle of cream.
Keyword butter chicken, garlic sauce, Indian cuisine