Craving a curry that’s both incredibly delicious and ridiculously easy? You’ve found it! This butter chicken is a game-changer for busy weeknights. It delivers that rich, creamy, restaurant-quality flavor with a gentle warmth that won’t overwhelm your palate. The secret is a flavor-packed yogurt marinade that tenderizes the chicken to perfection. Simply sear the chicken, stir in a few ingredients, and let it simmer into a velvety, luscious sauce. Serve it over cauliflower rice for a satisfying, low-carb meal that feels truly indulgent. You can even prep the marinade in the morning for a dinner that’s ready in minutes!
Ingredients
• For the Marinade
• ½ cup / 120 ml full-fat yogurt
• Juice of ½ lemon
• 5 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 2 teaspoons chopped fresh curry leaves
• 2 teaspoons garam masala
• 2 teaspoons ground mustard
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• For the Curry
• 1½ pounds / 675 g skinless, boneless chicken breasts or thighs, cut into bite-size pieces
• 1 tablespoon coconut oil
• ½ teaspoon fine sea salt
• 1 cup / 240 ml unsweetened tomato sauce
• 1 cup / 240 ml heavy cream
• ½ stick or ¼ cup / 55 g unsalted butter
• Simple Cauliflower Rice, for serving
• Fresh cilantro, for garnish
Instructions
1. In a large bowl, combine all the marinade . Add the chicken pieces, stir to coat completely, and refrigerate for at least 1 hour or up to 8 hours.2. Heat the coconut oil in a large frying pan or skillet over high heat. Add the marinated chicken and sauté for 5 minutes, until the pieces are nicely browned on all sides.3. Stir in the sea salt, tomato sauce, heavy cream, and butter. Bring the mixture to a gentle boil, then reduce the heat to low.4. Simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Taste and adjust seasoning with more salt if needed.5. Serve hot over a bed of cauliflower rice and garnish with a generous sprinkle of fresh cilantro.
Nutritional Information
• Estimated per serving (makes 4)
• Calories: 585 kcal
• Protein: 48 g
• Fat: 41 g
• Net Carbohydrates: 8 g
Pro Tips
• for Perfect Butter Chicken
• For a super-fast dinner, marinate the chicken in the morning or even the night before. The longer it marinates, the more tender and flavorful it will be.
• Use chicken thighs for a richer, more succulent curry. Chicken breasts work well too for a leaner option, but may not be as tender.
• If your sauce is too thin, let it simmer for a few extra minutes with the lid off to allow it to reduce and thicken to your desired consistency.
• Don’t skip the fresh curry leaves if you can find them! They add an authentic, aromatic depth of flavor that’s hard to replicate.
FAQ
Q: Can I prepare this butter chicken ahead of time
A: Yes, for a super-fast dinner, you can marinate the chicken in the morning or even the night before. The chicken can be refrigerated in the marinade for up to 8 hours, which will make it even more tender and flavorful.
Q: What is the best chicken to use for this recipe
A: You can use either skinless, boneless chicken breasts or thighs. For a richer, more succulent curry, chicken thighs are recommended. Chicken breasts work well for a leaner option.
Q: How do I make the butter chicken sauce thicker
A: If your sauce seems too thin, simply let it simmer for a few extra minutes with the lid off. This will allow the sauce to reduce and thicken to your desired consistency.
Q: Is this butter chicken recipe spicy
A: This recipe is designed to have a gentle warmth rather than being overwhelmingly spicy. It uses a small amount of cayenne pepper for a mild heat that won’t overwhelm your palate.
