Butter Chicken Garlic Sauce: Prepare to be utterly captivated! Imagine the creamy, rich indulgence of classic butter chicken, amplified with the pungent, irresistible aroma of garlic. This isn’t just a sauce; it’s a flavor explosion waiting to happen, ready to transform your weeknight dinners into culinary masterpieces.

Butter chicken, a beloved dish with roots in Delhi, India, has captured hearts worldwide with its velvety tomato-based gravy and tender, marinated chicken. While the original recipe is a testament to culinary artistry, this Butter Chicken Garlic Sauce takes a delightful detour, infusing the traditional flavors with a generous dose of garlic. Garlic, revered across cultures for its medicinal properties and distinctive taste, adds a layer of complexity and depth that elevates the butter chicken experience.

People adore butter chicken for its comforting warmth, its luxurious texture, and its ability to satisfy even the most discerning palates. The addition of garlic enhances these qualities, creating a sauce that is both intensely flavorful and incredibly versatile. Whether you’re craving a quick weeknight meal or planning a special dinner, this Butter Chicken Garlic Sauce is your secret weapon for creating unforgettable dishes. Its creamy texture, combined with the savory blend of spices and the bold kick of garlic, makes it an instant crowd-pleaser. Get ready to experience butter chicken like never before!

Ingredients:

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup plain yogurt (full-fat preferred for richness)

2 tablespoons lemon juice
1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
1 teaspoon garam masala

1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon cumin powder

1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)

For the Butter Chicken Sauce:

2 tablespoons butter (unsalted)
1 tablespoon olive oil
1 large onion, finely chopped

2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
1 (14.5 oz) can crushed tomatoes
1 (8 oz) can tomato sauce

1 cup heavy cream
1/2 cup cashew nuts (soaked in warm water for at least 30 minutes, then drained)
1 tablespoon garam masala

1 teaspoon red chili powder (adjust to your spice preference)
1 teaspoon turmeric powder
1 teaspoon cumin powder

1 teaspoon coriander powder
1 teaspoon sugar (to balance the acidity)
1/2 teaspoon salt (or to taste)

1/4 cup chopped fresh cilantro, for garnish

For the Garlic Naan (Optional):

1 package (1/4 ounce) active dry yeast

1 cup warm water (105-115°F)
1 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for dusting

1 teaspoon salt
2 tablespoons plain yogurt
2 tablespoons olive oil, plus more for brushing

2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 tablespoons melted butter

Marinating the Chicken:

In a large bowl, combine the chicken cubes, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
Mix well to ensure the chicken is evenly coated with the marinade.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize. The longer it marinates, the more flavorful it will be!

Preparing the Butter Chicken Sauce:

While the chicken is marinating, let’s get started on the sauce. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the olive oil to prevent the butter from burning.

Add the finely chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking.
Add the ginger-garlic paste to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic!
Pour in the crushed tomatoes and tomato sauce. Stir well to combine.

Add the heavy cream to the pot. Stir gently to incorporate it into the tomato mixture.
In a blender or food processor, combine the soaked and drained cashew nuts with about 1/4 cup of water. Blend until smooth and creamy. This cashew cream will add richness and thickness to the sauce.
Pour the cashew cream into the pot with the tomato sauce mixture. Stir well to combine.

Add the garam masala, red chili powder, turmeric powder, cumin powder, coriander powder, sugar, and salt to the pot. Stir well to ensure all the spices are evenly distributed.
Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
After simmering, use an immersion blender to blend the sauce until smooth and creamy. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids!

Taste the sauce and adjust the seasoning as needed. Add more salt, sugar, or spices to your liking.

Cooking the Chicken:

There are a few ways you can cook the marinated chicken: grilling, baking, or pan-frying. I prefer grilling or baking for a healthier option.

Grilling: Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto skewers. Grill the chicken skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken cubes in a single layer on the baking sheet. Bake for about 20-25 minutes, or until the chicken is cooked through.
Pan-Frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken cubes to the skillet and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and browned on all sides. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.

Combining Chicken and Sauce:

Once the chicken is cooked, add it to the pot with the butter chicken sauce.
Stir well to ensure the chicken is evenly coated with the sauce.

Simmer for another 5-10 minutes to allow the chicken to absorb the flavors of the sauce.

Serving:

Garnish the butter chicken with chopped fresh cilantro.

Serve hot with basmati rice, naan bread, or roti.

Garlic Naan (Optional):

In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.

In a large bowl, whisk together the flour and salt.
Add the yeast mixture, yogurt, and olive oil to the flour mixture. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into 6-8 equal pieces.
On a lightly floured surface, roll each piece of dough into an oval shape, about 1/4 inch thick.

In a small bowl, combine the minced garlic, chopped cilantro, and melted butter.
Brush each naan with the garlic butter mixture.
Heat a large skillet or griddle over medium-high heat.

Place the naan on the hot skillet and cook for 2-3 minutes per side, or until golden brown and slightly charred.
Serve the garlic naan hot with the butter chicken.

Tips and Variations:

Spice Level: Adjust the amount of red chili powder to control the spice level of the dish. If you prefer a milder flavor, reduce the amount of red chili powder or omit it altogether. For a spicier dish, add more red chili powder or a pinch of cayenne pepper.

Creaminess: For an even richer and creamier sauce, you can add a tablespoon or two of butter at the end of cooking.
Smoked Flavor: For a smoky flavor, you can add a pinch of smoked paprika to the sauce.
Vegetarian Option: To make a vegetarian version of butter chicken, substitute the chicken with paneer (Indian cheese) or tofu.

Make Ahead: The butter chicken sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce before adding the cooked chicken.
Freezing: Butter chicken can be frozen for up to 2 months. Allow the dish to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.

Conclusion:

And there you have it! This Butter Chicken Garlic Sauce recipe is more than just a sauce; it’s a flavor explosion waiting to happen in your kitchen. I truly believe this is a must-try for anyone who loves the creamy, rich indulgence of butter chicken but craves that extra garlicky kick. It’s the perfect marriage of comfort food and bold flavor, and I promise, once you taste it, you’ll be finding excuses to put it on everything!

But why is this recipe so special? Well, beyond the incredible taste, it’s incredibly versatile. It’s quick to make, using ingredients you likely already have on hand, and it elevates even the simplest dishes to something truly extraordinary. Forget bland weeknight dinners; this sauce transforms ordinary chicken, vegetables, or even pasta into a restaurant-worthy meal.

Speaking of serving suggestions, the possibilities are endless! Of course, it’s fantastic served traditionally with grilled or pan-fried chicken and a side of fluffy basmati rice. But don’t stop there! Try tossing it with roasted cauliflower for a vegetarian delight, or use it as a dipping sauce for naan bread. I’ve even used it as a pizza sauce base – trust me, it’s divine!

Looking for variations? Feel free to adjust the spice level to your liking. Add a pinch of cayenne pepper for extra heat, or a dollop of plain yogurt for a tangier flavor. If you’re feeling adventurous, try adding a squeeze of lime juice at the end for a bright, citrusy note. You can also experiment with different types of garlic – roasted garlic will give it a sweeter, more mellow flavor, while black garlic will add a unique, umami depth.

Another fantastic variation is to add a touch of ginger along with the garlic. A small knob of grated ginger will complement the garlic beautifully and add another layer of complexity to the sauce. You could also incorporate some finely chopped cilantro or parsley for a fresh, herbaceous element.

Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking – it’s all about experimenting and finding what you love.

I’m so confident that you’ll love this Butter Chicken Garlic Sauce that I urge you to give it a try. It’s a guaranteed crowd-pleaser, and it’s sure to become a staple in your recipe repertoire.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you try any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.

So, go ahead, grab your ingredients, and get cooking! I can’t wait to see what delicious creations you come up with using this amazing sauce. Happy cooking!
Butter Chicken Garlic Sauce: The Ultimate Flavor Combination

Rich, creamy Butter Chicken with tender marinated chicken in a flavorful tomato-based sauce. Perfect served with rice or naan for an Indian-inspired meal.

Save This Recipe

Prep Time30 minutes

Cook Time20 minutes

Total Time35

Yield6-8 servings

👨‍🍳By: Lila

📂Category: Dinner

📊Difficulty: Easy

🌍Cuisine: American

🍽️Yield: 6-8 servings

🥗Dietary: Vegetarian

Ingredients

011.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes

021 cup plain yogurt (full-fat preferred for richness)

032 tablespoons lemon juice

041 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)

051 teaspoon garam masala

061 teaspoon turmeric powder

071 teaspoon red chili powder (adjust to your spice preference)

081/2 teaspoon cumin powder

091/2 teaspoon coriander powder

101/2 teaspoon salt (or to taste)

112 tablespoons butter (unsalted)

121 tablespoon olive oil

131 large onion, finely chopped

142 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)

151 (14.5 oz) can crushed tomatoes

161 (8 oz) can tomato sauce

171 cup heavy cream

181/2 cup cashew nuts (soaked in warm water for at least 30 minutes, then drained)

191 tablespoon garam masala

201 teaspoon red chili powder (adjust to your spice preference)

211 teaspoon turmeric powder

221 teaspoon cumin powder

231 teaspoon coriander powder

241 teaspoon sugar (to balance the acidity)

251/2 teaspoon salt (or to taste)

261/4 cup chopped fresh cilantro, for garnish

271 package (1/4 ounce) active dry yeast

281 cup warm water (105-115°F)

291 teaspoon sugar

302 1/2 cups all-purpose flour, plus more for dusting

311 teaspoon salt

322 tablespoons plain yogurt

332 tablespoons olive oil, plus more for brushing

342 cloves garlic, minced

352 tablespoons chopped fresh cilantro

362 tablespoons melted butter

Instructions

Step 01

In a large bowl, combine the chicken cubes, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to ensure the chicken is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.

Step 02

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the olive oil to prevent the butter from burning. Add the finely chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking. Add the ginger-garlic paste to the pot and cook for another minute, stirring constantly, until fragrant. Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Add the heavy cream to the pot. Stir gently to incorporate it into the tomato mixture. In a blender or food processor, combine the soaked and drained cashew nuts with about 1/4 cup of water. Blend until smooth and creamy. Pour the cashew cream into the pot with the tomato sauce mixture. Stir well to combine. Add the garam masala, red chili powder, turmeric powder, cumin powder, coriander powder, sugar, and salt to the pot. Stir well to ensure all the spices are evenly distributed. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. After simmering, use an immersion blender to blend the sauce until smooth and creamy. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth, then return it to the pot. Taste the sauce and adjust the seasoning as needed.

Step 03

Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto skewers. Grill the chicken skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.

Step 04

Once the chicken is cooked, add it to the pot with the butter chicken sauce. Stir well to ensure the chicken is evenly coated with the sauce. Simmer for another 5-10 minutes to allow the chicken to absorb the flavors of the sauce.

Step 05

Garnish the butter chicken with chopped fresh cilantro. Serve hot with basmati rice, naan bread, or roti.

Step 06

In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy. In a large bowl, whisk together the flour and salt. Add the yeast mixture, yogurt, and olive oil to the flour mixture. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Punch down the dough and divide it into 6-8 equal pieces. On a lightly floured surface, roll each piece of dough into an oval shape, about 1/4 inch thick. In a small bowl, combine the minced garlic, chopped cilantro, and melted butter. Brush each naan with the garlic butter mixture. Heat a large skillet or griddle over medium-high heat. Place the naan on the hot skillet and cook for 2-3 minutes per side, or until golden brown and slightly charred. Serve the garlic naan hot with the butter chicken.
Recipe Notes
- Spice Level: Adjust the amount of red chili powder to control the spice level of the dish.
- Creaminess: For an even richer and creamier sauce, you can add a tablespoon or two of butter at the end of cooking.
- Smoked Flavor: For a smoky flavor, you can add a pinch of smoked paprika to the sauce.
- Vegetarian Option: To make a vegetarian version of butter chicken, substitute the chicken with paneer (Indian cheese) or tofu.
- Make Ahead: The butter chicken sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce before adding the cooked chicken.
- Freezing: Butter chicken can be frozen for up to 2 months. Allow the dish to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions

→ How do I ensure the bread stays moist?

Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.

→ Can I substitute ingredients?

Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.

→ How long does this bread keep?

Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.

→ What if I don't have all the spices?

You can adjust spices to taste or substitute with similar warming spices.

→ Can I freeze this bread?

Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

Butter Chicken Garlic Sauce: The Ultimate Flavor Combination