Butter Chicken

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size pieces.)
• 0.5 cup plain full-fat yogurt (For the marinade.)
• 1 tbsp lemon juice (For the marinade.)
• 3 cloves garlic (Finely grated or minced; for the marinade.)
• 1 tbsp fresh ginger (Grated; for the marinade.)
• 1 tsp garam masala (For the marinade.)
• 1 tsp ground cumin (For the marinade.)
• 0.5 tsp ground turmeric (For the marinade.)
• 1 tsp kosher salt (Divided, or to taste.)
• 2 tbsp vegetable oil (For browning the chicken and sautéing the aromatics.)
• 3 tbsp unsalted butter (Divided.)
• 1 yellow onion (Finely diced.)
• 3 cloves garlic (Finely minced; for the sauce.)
• 1 tbsp fresh ginger (Finely grated; for the sauce.)
• 2 cup tomato purée (Passata or smooth canned tomato purée.)
• 0.5 cup heavy cream (Add more or less to adjust richness.)
• 1 tsp brown sugar (Balances the acidity of the tomatoes.)
• 1 tsp ground Kashmiri chili powder (Use mild paprika or another chili powder if needed.)
• 1 tsp dried fenugreek leaves (Kasuri methi, crushed between your fingers.)
• 2 tbsp fresh cilantro (Chopped, for garnish.)

Steps

1. 1

   Combine the yogurt, lemon juice, half of the garlic, half of the ginger, garam masala, cumin, turmeric, and half of the salt in a bowl. Add the chicken and toss until thoroughly coated. Cover and refrigerate for at least 20 minutes, or up to overnight.

2. 2

   Heat the vegetable oil and 1 tablespoon of the butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary so the pieces brown rather than steam.

3. 3

   Cook the chicken for about 3–4 minutes per side, until browned and nearly cooked through. Transfer it to a plate; it will finish cooking in the sauce.

4. 4

   Reduce the heat to medium and add the remaining butter to the same pan. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

5. 5

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

6. 6

   Add the tomato purée, brown sugar, chili powder, and remaining salt. Stir well, scraping up any browned bits from the bottom of the pan.

7. 7

   Bring the sauce to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly and the raw tomato smell disappears.

8. 8

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

9. 9

   Stir in the heavy cream and crushed dried fenugreek leaves. Warm for 2–3 minutes without boiling vigorously, then taste and adjust the salt or sugar if needed.

10. 10

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

Notes

The source provides only the dish title and directs viewers to a pinned comment; the pinned comment and any on-screen recipe text were not available. This recipe is therefore a conventional reconstruction rather than a verbatim extraction. For best flavor, marinate the chicken overnight. Refrigerate leftovers for up to 3 days and reheat gently, adding a splash of water or cream if the sauce thickens.

Nutrition per serving

• main
• curry
• Indian-inspired
• chicken
• stovetop
• comfort food
• gluten-free