Butter Chicken

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 0.5 cup plain yogurt (Unsweetened)
• 1 tbsp lemon juice
• 4 cloves garlic (Finely minced or grated)
• 1 tbsp fresh ginger (Finely grated)
• 2 tsp garam masala (Divided between marinade and sauce)
• 1 tsp ground cumin (For the marinade)
• 0.5 tsp ground turmeric (For the marinade)
• 1 tsp chili powder (Use less for a milder dish)
• 1 tsp salt (Plus more to taste)
• 2 tbsp vegetable oil (For searing the chicken and cooking the sauce)
• 4 tbsp unsalted butter (Divided; use less if using salted butter)
• 1 medium yellow onion (Finely chopped)
• 2 cup tomato purée (Passata or blended canned tomatoes)
• 0.5 cup heavy cream (Add more or less to taste)
• 1 tsp sugar (Balances the acidity of the tomatoes)
• 0.5 cup water (Use as needed to adjust sauce consistency)
• 2 tbsp fresh cilantro (Chopped, for garnish)

Steps

1. 1

   Combine the yogurt, lemon juice, half of the garlic, half of the ginger, 1 teaspoon garam masala, cumin, turmeric, chili powder, and salt in a bowl. Stir until evenly mixed.

2. 2

   Add the chicken pieces to the marinade and toss thoroughly so every piece is coated. Cover and refrigerate for at least 30 minutes; for deeper flavor, marinate for up to overnight.

3. 3

   Heat a large skillet over medium-high heat. Add the oil and 1 tablespoon of the butter.

4. 4

   Add the marinated chicken in a single layer, working in batches if necessary. Sear for about 3 to 4 minutes per side, until browned on the outside and nearly cooked through. Transfer the chicken to a plate.

5. 5

   Reduce the heat to medium and add the remaining butter to the skillet. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until soft and lightly golden.

6. 6

   Add the remaining garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

7. 7

   Add the tomato purée, remaining garam masala, sugar, and a small pinch of salt. Stir well, scraping up any browned bits from the bottom of the skillet.

8. 8

   Simmer the sauce uncovered for 10 to 15 minutes, stirring occasionally, until it darkens slightly and thickens. If it becomes too thick, stir in some of the water.

9. 9

   For an especially smooth sauce, blend it carefully with an immersion blender, or transfer it to a blender and process until smooth before returning it to the skillet.

10. 10

    Return the seared chicken and any accumulated juices to the sauce. Simmer gently for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce coats the pieces.

11. 11

    Stir in the heavy cream and simmer gently for 2 to 3 minutes. Do not boil vigorously, or the cream may separate. Taste and adjust the salt, sugar, or chili powder.

12. 12

    Garnish with chopped cilantro and serve hot with basmati rice, naan, or another flatbread.

Notes

This recipe is reconstructed from the title and general dish context because no ingredient list, instructions, transcript, or visible recipe text was provided. Marinating the chicken overnight improves flavor. Refrigerate leftovers in a covered container for up to 3 days and reheat gently until steaming hot.

Nutrition per serving

• main
• South Asian
• Indian-inspired
• stovetop
• one-pan
• chicken
• gluten-free
• comfort food