Spicy Butter Chicken

 Spicy butter chicken is a bold and creamy dish where tender chicken is coated in a fragrant, spiced marinade, then simmered in a rich, buttery tomato sauce with just the right amount of heat. The combination of smoky spices, chili warmth, and smooth creaminess creates a perfectly balanced flavor that’s both comforting and exciting. Pair with naan bread or rice.

INGREDIENTS

For the Chicken Marinade:

  • 1 lb (450g) boneless chicken (thighs or breasts), cut into bite-sized pieces

  • 1/2 cup plain yogurt

  • 1 tbsp lemon juice

  • 2 tbsp of our Shawarma Seasoning

  • 1 tsp minced garlic

  • 1 tsp minced ginger

  • Salt to taste

For the Sauce:

  • 3 tbsp butter

  • 1 medium onion, very finely chopped

  • 3-4 garlic cloves, minced

  • 1 tbsp grated ginger

  • 1 tbsp of our Shawarma Seasoning

  • 2 medium tomatoes, pureed (or 1 cup canned tomato puree)

  • 1/2 cup heavy cream (or coconut milk for a dairy-free option)

  • 1/2 cup water (or as needed for desired consistency)

  • 1 tsp sugar (optional, to balance acidity)

  • Fresh cilantro for garnish

INSTRUCTIONS

Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, spices, garlic, and ginger. Add the chicken pieces and mix well. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).

  1. Cook the Chicken: Heat a tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides (it doesn't need to be fully cooked through). Remove from the pan and set aside.

  2. Prepare the Sauce: In the same skillet, melt the remaining butter. Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger, cooking for about 1 minute until fragrant.

  3. Add the Spices: Add cumin, coriander, chili powder, and garam masala. Cook for 1-2 minutes, stirring frequently, to toast the spices.

  4. Add the Tomatoes: Stir in the tomato puree and cook for 5-7 minutes, until the sauce thickens and the oil begins to separate.

  5. Finish the Sauce: Reduce the heat to low, then stir in the heavy cream and sugar (if using). Add the cooked chicken back into the pan, along with any juices. Simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the flavors meld together. Adjust the consistency with water if needed.

  6. Garnish and Serve: Sprinkle with fresh cilantro and serve hot with steamed rice, naan, or roti.