Butter Chicken

Yogurt-marinated chicken simmered in a rich, creamy tomato sauce with warm Indian spices.

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Prep Time 15

Cook Time 30

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

1 1/2 lbs boneless chicken thighs, diced

1/2 cup plain yogurt

2 tbsp lemon juice

2 tsp garam masala, divided

1 tsp ground cumin

1 tsp turmeric

1/2 tsp chili powder

1 tbsp grated ginger, divided

4 cloves garlic, minced, divided

4 tbsp butter, divided

1 onion, diced

1 1/2 cups tomato puree

1/2 cup heavy cream

fresh cilantro, for garnish

cooked rice or naan, for serving

Equipment

1 Large skillet
1 Mixing bowl (For marinating)

Method

Step 1: Marinate the chicken in yogurt, lemon juice, half the garam masala, cumin, turmeric, chili powder, half the ginger, and half the garlic for at least 30 minutes.

Tip: Marinate overnight for the best flavor.

Step 2: Sear the chicken in butter until browned, about 6 to 8 minutes, then set aside.

Step 3: Sauté the onion in butter until softened.

Step 4: Add remaining garam masala, ginger, and garlic, cooking 1 minute.

Step 5: Stir in tomato puree and simmer 10 minutes.

Step 6: Stir in cream and chicken, simmering 10 more minutes until thickened.

Step 7: Garnish with cilantro and serve over rice or with naan.

Notes

Marinating the chicken overnight gives the deepest flavor. This butter chicken recipe freezes well for up to 3 months.