Amazing 1-Hour Tandoori Chicken With Butter Sauce

If you need a weeknight dinner that tastes like you spent all day cooking, you absolutely need to try this tandoori chicken with butter sauce. I’m Anna, and I’m obsessed with sharing simple, flavorful chicken recipes that make cooking easier and bring a little joy back to your kitchen!

This isn’t your typical complicated Indian dish, trust me. I’ve tested this recipe until it was perfect, achieving that incredible smoky flavor from the roasting and that luxurious texture from the sauce—all in about one hour total. It’s bold, aromatic, and pairs perfectly with the crispy potatoes we’re making alongside it. Get ready to impress everyone!

Gathering Everything for Tandoori Chicken With Butter Sauce

Before we dive into the magic, let’s get everything lined up. A good mise en place is half the battle won, especially when you want that incredible tandoori chicken with butter sauce on the table in just an hour! You’ll need three main groups of items: the marinade stuff, the sauce base, and the crispy sides.

Don’t skip measuring out your spices now; they are what give this dish its signature depth. We are moving fast once the chicken is out of the oven, so having the tomato puree ready to go is key.

Components for Marinating the Chicken

For the chicken itself, we are using 1 ½ pounds of boneless, skinless chicken thighs. Thighs stay juicy, which is exactly what we need here! The marinade is simple: ½ cup of plain Greek yogurt for tenderizing, a tablespoon of lemon juice, and then your spice blend of 2 teaspoons tandoori masala, cumin, paprika, turmeric, salt, minced garlic, and ginger.

Ingredients for the Rich Butter Sauce

The sauce is where things get decadent! You’ll need 2 tablespoons of butter to start things off. Then we build the flavor with one small onion, finely chopped, and two cloves of minced garlic. For the body of the sauce, grab 1 cup of tomato puree and, this is a big one, ½ cup of full-fat coconut milk. Trust me on the full-fat here; it makes the sauce unbelievably creamy without needing heavy cream.

Items Needed for Bombay Potatoes and Okra

For our sides, we need about 1 pound of baby potatoes, halved, and 1 cup of okra sliced into 1-inch pieces. We’ll use 1 tablespoon of olive oil to get them crisp. For that authentic Bombay flavor, make sure you have your cumin seeds and a bit of turmeric ready to temper in the oil with the potatoes.

Step-by-Step Guide to Perfect Tandoori Chicken With Butter Sauce

Okay, this is where the real excitement happens! Making tandoori chicken with butter sauce is actually fantastic because we roast the chicken while building the sauce on the stovetop. It keeps everything moving fast. Just follow these steps, and you’ll have a restaurant-quality dinner ready in no time.

Marinating and Roasting the Chicken

First things first: get that chicken coated! Mix up the yogurt and spices, toss in the thighs, and let them hang out for at least 30 minutes. While they marinate, preheat your oven to 425°F. Line a baking sheet—this makes cleanup so much easier—and spread the chicken out in a single layer. Roast this for about 20 to 25 minutes. Remember, the most crucial step is safety: always use a thermometer to check that the thickest part of the chicken hits 165°F before it comes out. That ensures it’s cooked perfectly.

Building the Flavorful Butter Sauce Base

While the chicken is in the oven, grab a skillet over medium heat and melt your 2 tablespoons of butter. Toss in the chopped onion and cook it down gently for about 5 minutes until you see it turn nice and golden brown. This sweetness is important! Next, stir in the minced garlic, garam masala, chili powder, and coriander. Let those spices cook for just 60 seconds—we call that blooming, and it wakes up all their flavors! Now, pour in the tomato puree, the full-fat coconut milk, and the honey. Let this mixture simmer away happily for about 10 minutes until it thickens up just a little bit.

Combining the Tandoori Chicken With Butter Sauce

Once the chicken is roasted and hits the right temperature, take it out of the oven and cut it into bite-sized chunks right on the cutting board. Gently add those roasted pieces right into your simmering butter sauce. Turn the heat down low and let everything marry together for about 5 minutes, stirring very gently so you don’t break up the chicken too much. This step lets the smoky tandoori flavor soak up all that creamy sauce goodness.

Preparing the Crispy Side Vegetables

We can’t forget the sides! Heat up the olive oil in a completely separate large skillet. Add your cumin seeds and turmeric first, let them sizzle for a few seconds, then toss in the halved baby potatoes. Cook these for 10 to 12 minutes until they start getting genuinely crispy on the edges. Once they’re mostly done, throw in the sliced okra and sauté for 5 more minutes until the okra is tender-crisp. Give the whole vegetable mix a good sprinkle of salt and pepper to taste. Serve that gorgeous chicken right next to those Bombay potatoes and okra!

Tips for Mastering Your Tandoori Chicken With Butter Sauce

Getting that perfect consistency in your tandoori chicken with butter sauce really comes down to a few small details I learned along the way. Don’t worry if you don’t have every single ingredient on hand; there are always smart swaps you can make!

First, let’s talk safety, which is non-negotiable. Always, always use that instant-read thermometer. Chicken thighs might look done on the outside, but you need to confirm that internal temperature hits 165°F. It only takes a second, and it prevents any worry later on.

Second, when you’re making that sauce, please grab the full-fat coconut milk if you can find it. The lighter versions won’t give you that rich, velvety texture that makes this butter sauce so luxurious. It really makes a difference in how the sauce clings to the chicken.

Finally, if you’re out of fresh ginger—oops!—don’t panic. The recipe calls for 1 teaspoon fresh, but you can substitute about ¼ teaspoon of ground dried ginger. Just be careful not to overdo it, as dried spices are much stronger than their fresh counterparts. Follow these little rules, and your dish will turn out amazing every time!

Quick Answers About Your Tandoori Chicken With Butter Sauce

I know you might have a few questions floating around before you jump into making this incredible tandoori chicken with butter sauce. It’s a showstopper, but knowing the shortcuts really helps busy cooks like us!

Can I use chicken breasts instead of thighs

You absolutely can swap them out! Chicken breasts are leaner, so they cook faster, but they also dry out much quicker, especially after roasting. If you use breasts, watch that internal temperature like a hawk—pull them out right at 165°F. You might even want to cut the roasting time down by about five minutes, and make sure you don’t simmer them in the butter sauce for too long, or they’ll get stringy.

How do I make this tandoori chicken with butter sauce milder

That’s easy to adjust! The heat in this recipe mostly comes from the chili powder in the sauce, although the tandoori masala blend has a little kick too. If you want a milder version, just skip the chili powder entirely when you are building the sauce base. You’ll still get all that amazing color and smoky flavor from the other spices, just without the heat. It’s a great way to make this Indian recipe friendly for the whole family.

What is the best way to serve this Indian recipe

While the Bombay potatoes and okra are fantastic and designed to soak up that sauce, you can never go wrong with more carbs for scooping! I highly recommend serving this dish with warm naan bread—it’s perfect for wiping the plate clean. If you prefer rice, plain basmati rice works beautifully to balance the richness of the butter sauce. We usually do rice one night and naan the next!

Storing and Reheating Leftover Tandoori Chicken With Butter Sauce

I always try to make a double batch because leftovers are even better the next day! Once the tandoori chicken with butter sauce has cooled down completely—this is important so you don’t encourage bacteria—transfer it into an airtight container. Don’t forget the potatoes and okra; keep them together or separate, whichever you prefer, but make sure they are sealed well.

You can safely store these leftovers in the fridge for about three to four days. When it comes time to eat them, the stovetop is definitely the best way to reheat this dish. It lets you control the heat and brings back that luscious sauce texture without drying out the chicken.

Storage Guidelines Table

Storage Method	Duration	Reheating Temperature Advice
Airtight Container (Refrigerated)	3 to 4 Days	Medium-low heat on stovetop
Freezer Safe Container	Up to 2 Months	Thaw overnight in the fridge first

Understanding the Estimated Nutrition for This Dish

I always try to keep track of what we’re eating, even when the food is this delicious! Knowing the macros helps me balance out the rest of the week, you know? Keep in mind that these numbers are estimates based on the ingredients listed for four servings. Since we are using full-fat coconut milk and butter, it’s a richer dish, but wow, is it worth it for the flavor!

This dish is packed with protein, which is great after a long day. The carbs mainly come from the potatoes and the small amount of sugar in the sauce. Don’t stress too much, though; enjoy the flavor first!

Estimated Nutritional Breakdown

Nutrient	Amount Per Serving (Estimate)
Calories	520
Protein	39g
Carbohydrates	32g

Share Your Experience Making This Dish

I truly hope this recipe brings as much flavor and ease to your kitchen as it does to mine! Once you’ve tasted this amazing tandoori chicken with butter sauce, I’d love to hear what you thought. Did the potatoes get crispy enough? Let me know by leaving a rating and a quick comment below. Happy cooking! Follow along for more great recipes!

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