Spicy Indian Butter Chicken: A Flavorful Curry Dish

Spicy Indian Butter Chicken made with tender chicken pieces simmered in a rich, creamy tomato-based sauce infused with warm spices. A perfect blend of heat and flavor for a delicious curry dish!

A visual of Spicy Indian Butter Chicken: A Flavorful Curry Dish to inspire your next cooking adventure! 🍛🌶️/This image was created with the assistance of DALL·E

Immerse yourself in the rich and aromatic flavors of Spicy Indian Butter Chicken: A Flavorful Curry Dish!

This beloved Indian dish features tender chicken pieces simmered in a creamy tomato-based sauce infused with a blend of warm spices and a hint of heat.

Perfectly balanced with butter and cream, this curry offers a delightful combination of richness and spice, making it an irresistible choice for any curry lover.

How to Make Spicy Indian Butter Chicken 👇👇👇

Ingredients

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
Salt to taste

For the Sauce:

2 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger-garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon paprika (optional, for color)
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1 tablespoon tomato paste
1/4 cup water or chicken broth
Salt to taste
Fresh cilantro for garnish

Instructions

1. Marinate the Chicken:

In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, and salt. Add the chicken pieces and coat them evenly with the marinade.

Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.

2. Cook the Chicken:

In a large skillet or pan, heat 1 tablespoon of butter over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

3. Make the Sauce:

In the same pan, add the remaining butter. Sauté the chopped onion until it becomes soft and translucent.

Add the minced garlic and ginger-garlic paste, and cook for another minute.
Stir in the ground cumin, ground coriander, garam masala, turmeric, chili powder, and paprika (if using). Cook the spices for 1-2 minutes until fragrant.
Pour in the crushed tomatoes and tomato paste, and cook for 5-7 minutes, allowing the sauce to thicken.

4. Simmer the Chicken:

Return the browned chicken to the pan and stir to coat it in the sauce. Add water or chicken broth to adjust the consistency of the sauce.