Description
Skip the takeout menu and make this velvety butter chicken at home – it’s quicker, tastier, and will have your family thinking you ordered from that fancy Indian restaurant again.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (120g) plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1-inch piece ginger, grated (about 1 tbsp)
- 4 tbsp (56g) unsalted butter, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 can (14oz/400g) tomato sauce
- 1 cup (240ml) heavy cream
- 2 tbsp tomato paste
- 1 tsp sugar
- Salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Combine yogurt, lemon juice, garam masala, turmeric, cumin, garlic, and ginger in a bowl. Add chicken pieces, coat evenly, and marinate for at least 30 minutes.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Add garam masala, coriander, cumin, and cayenne. Stir constantly for 30-45 seconds until spices become fragrant.
- Pour in tomato sauce and add tomato paste. Simmer for 5 minutes until slightly thickened.
- In a separate pan, heat remaining 2 tablespoons butter over medium-high heat. Cook marinated chicken for 5-6 minutes until just cooked through with some charred edges.
- Add the chicken to the sauce. Reduce heat to low and stir in heavy cream. Simmer for 8-10 minutes until sauce thickens. Stir in sugar and salt to taste.
- Serve hot, garnished with fresh cilantro, alongside basmati rice or naan bread.