The Better Butter Chicken

Elevate your dinner game with "The Better Butter Chicken," a rich, creamy, and irresistibly flavorful take on the classic Indian dish. This recipe features tender, marinated chicken thighs infused with warm spices like turmeric, cumin, and Kashmiri chili powder, then simmered in a velvety tomato cream sauce laced with aromatic garlic and ginger. The finishing touch of melted butter gives the dish its signature luxurious texture, while a sprinkle of fresh cilantro brightens every bite. Perfect for pairing with naan, roti, or basmati rice, this butter chicken masterpiece is easy enough for weeknight cooking but impressive enough to wow guests. Whether you're craving comfort or looking to explore bold flavors, this revamped recipe will become your go-to family favorite.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 0.5 cup Plain yogurt
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder (or paprika for less heat)
• 1 teaspoon Salt
• 4 tablespoons Butter (unsalted)
• 1 medium Onion (finely chopped)
• 1.5 cups Tomato puree (canned or fresh blended)
• 1 teaspoon Garam masala
• 0.5 cup Heavy cream
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 tablespoons Cooking oil
• 1 teaspoon Sugar

Directions

Step 1

In a bowl, combine the chicken, yogurt, half of the minced garlic, half of the grated ginger, ground cumin, ground coriander, turmeric powder, Kashmiri red chili powder, and salt. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.

Step 2

Heat 2 tablespoons of cooking oil in a large skillet or heavy-bottomed pan over medium heat. Add the marinated chicken and cook for 3-4 minutes per side, until lightly browned but not fully cooked through. Remove the chicken from the pan and set aside.

Step 3

In the same pan, melt 2 tablespoons of butter. Add the chopped onion and sauté for 5-7 minutes until golden brown.

Step 4

Add the remaining garlic and ginger and cook for another minute until fragrant.

Step 5

Pour in the tomato puree, garam masala, and sugar. Stir well and let the mixture simmer for 10 minutes, stirring occasionally, until the oil starts to separate from the sauce.

Step 6

Lower the heat and stir in the heavy cream. Add the partially cooked chicken back into the pan along with any juices. Simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.

Step 7

Stir in the remaining butter for a silky finish. Taste and adjust the seasoning, adding more salt or sugar as needed.

Step 8

Garnish with freshly chopped cilantro. Serve hot with steamed basmati rice, naan, or roti.

Nutrition Facts

Serving size	1290.2 grams (1290.2g)

Amount per serving	% Daily Value*
Calories	2337

Total Fat 168.40g	216%
Saturated Fat 72.20g	361%
Polyunsaturated Fat 0.10g
Cholesterol 746mg	249%
Sodium 2908mg	126%
Total Carbohydrate 65.20g	24%
Dietary Fiber 10.60g	38%
Total Sugars 34.00g
Protein 134.00g	268%

Vitamin D 87IU	434%
Calcium 432mg	33%
Iron 12mg	68%
Potassium 3360mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 23.2%

Carbs: 11.3%