Butter Chicken Recipe for Two (Indian Butter Chicken)
This Butter Chicken Recipe for Two features tender yogurt-coated chicken thighs broiled until lightly charred, then simmered in a rich and creamy Indian butter chicken sauce made with butter, warm spices, tomato paste, and cream. Easy enough for a weeknight dinner yet impressive enough for guests, it's a restaurant-worthy meal that comes together right at home.
Servings: 2 servings
Ingredients
- 2 tablespoons unsalted butter cut into 2 pieces and chilled, divided
- ½ small onion chopped fine
- 3 garlic cloves minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced serrano chile
- 1 ½ teaspoons garam masala see note below for substitution
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon pepper
- ¾ cup water
- ¼ cup tomato paste
- 1 ½ teaspoons sugar
- 1 teaspoon table salt divided
- ½ cup heavy cream
- 1 pound boneless skinless chicken thighs, trimmed
- ¼ cup plain Greek yogurt
- 1 ½ tablespoons chopped fresh cilantro divided, or you can use fresh chopped mint leaves.
Instructions
Butter Chicken Sauce
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion, garlic, ginger, and serrano chile. Cook, stirring frequently, until softened and the onion begins to brown, about 6 to 8 minutes.
- Stir in the garam masala, coriander, cumin, and black pepper. Cook until fragrant, about 3 minutes. Add the water and tomato paste, whisking until the tomato paste is completely incorporated and no lumps remain. Stir in the sugar and ½ teaspoon salt. Bring to a boil.
- Remove the saucepan from the heat and stir in the heavy cream. Using an immersion blender (or carefully transferring to a blender), blend until smooth and velvety, about 30 to 60 seconds. Return the sauce to a gentle simmer over medium heat and whisk in the remaining 1 tablespoon butter until melted and incorporated. Taste and adjust seasoning. Want to cut down the heat? Add some more sugar or a bit more cream. Remove from the heat, cover, and keep warm while you prepare the chicken.
Sauce can be refrigerated up to 4 days; gently reheat sauce before adding hot chicken.
Broil the Chicken Thighs
- Position an oven rack about 6 inches below the broiler element and preheat the broiler. Line a rimmed quarter baking sheet with aluminum foil for easy cleanup and place a wire rack on top.
- In a medium bowl, combine the chicken thighs, yogurt, and remaining ½ teaspoon salt. Use your hands to thoroughly coat every piece of chicken with the yogurt mixture. Arrange the chicken on the baking sheet rack in a single layer.
- Broil for 16 to 20 minutes, flipping halfway through cooking, until the chicken is nicely charred on both sides and reaches an internal temperature of 170°F to 175°F. Let the chicken rest for 5 minutes while you gently rewarm the butter chicken sauce over medium-low heat.
- Cut the chicken into bite-sized chunks and stir it into the warm sauce. Add 1 tablespoon of the cilantro and season with additional salt to taste.Transfer to a serving bowl and sprinkle with the remaining cilantro. Drizzle with a little extra cream if the spice is too much. Serve warm with basmati rice and naan, if desired.
Notes
If you can't find garam masala, You can make your own by combining:
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
Making Basmati rice for two people:
- Place ½ cup basmati rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch and helps keep the grains light and fluffy.
- In a small saucepan, combine the rinsed rice, ¾ cup water, and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and cook for 15 minutes without lifting the lid. Remove the saucepan from the heat and let the rice rest, still covered, for 10 minutes. This allows the steam to finish cooking the rice and keeps the grains tender.
- Fluff the rice gently with a fork. Sprinkle with 1 to 2 teaspoons rice vinegar and fluff again to distribute the seasoning evenly. Taste and add a little more rice vinegar if desired.