Butter Chicken

Ingredients

• 2 lb chicken thighs, cubed
• 1 tbsp garlic, grated (For the marinade)
• 1 tbsp ginger, grated (For the marinade)
• 2.5 tbsp whole-fat yogurt (Source gives a range of 2–3 tbsp; use an amount within that range)
• lemon juice (Juice from one lemon)
• 0.5 tsp paprika (For the homemade spice mix)
• 0.5 tsp turmeric (For the homemade spice mix)
• 1 tsp cumin (For the homemade spice mix)
• 1 tsp cayenne pepper (For the homemade spice mix)
• 1 tsp chili powder (For the homemade spice mix)
• 1 tsp salt (For the homemade spice mix)
• 2 tsp garam masala (For the homemade spice mix)
• 1 tbsp butter (Alternative to the ghee option; use with the oil)
• 1 tbsp oil (Used with the butter; alternatively use 2 tbsp ghee)
• 2 tbsp ghee (Alternative to the butter-and-oil combination)
• 1 onion, diced
• 1 tbsp garlic, minced or crushed (For the sauce)
• 0.5 tbsp ginger, minced or grated (For the sauce)
• 0.5 tsp garam masala (For the sauce)
• 0.5 tsp coriander (For the sauce)
• 0.5 tsp cumin (For the sauce)
• 1 cup tomato sauce, canned tomatoes, or crushed tomatoes (Choose one option; source does not specify which tomato product)
• 1 cup heavy cream
• sugar (To taste, to balance the tanginess of the tomatoes; optional)

Steps

1. 1

   In a large bowl, combine the cubed chicken thighs, yogurt, lemon juice, grated ginger, grated garlic, and all the homemade spice-mix ingredients. Mix thoroughly to coat the chicken.

2. 2

   Let the chicken marinate for as long as you can wait; the source does not specify a duration.

3. 3

   Heat the butter and oil in a pan, or use the ghee instead.

4. 4

   Add the marinated chicken to the pan and cook it about 75% of the way through. Transfer it out of the pan; the source indicates it will be added back later.

5. 5

   In the same pan, add the diced onion and let it cook in the chicken's cooking flavors.

6. 6

   Add the sauce garlic and ginger to the pan.

7. 7

   Season with the sauce garam masala, coriander, and cumin.

8. 8

   Add the tomato sauce, canned tomatoes, or crushed tomatoes.

9. 9

   Pour in the heavy cream.

10. 10

    Return the chicken to the pan and simmer for about 5 minutes, until the chicken is done cooking.

11. 11

    If desired, add sugar to taste to balance the tomatoes' tanginess.

12. 12

    Make it look pretty before serving; the source does not specify a garnish or plating method.

Notes

The transcript mentions serving with fresh garlic naan and later calls it cheesy naan, but supplies no naan recipe, so it is not included. Marinating duration, onion cooking time, and precise heat levels are not specified.

Nutrition per serving

• main
• dinner
• South Asian
• Indian
• spicy
• creamy
• stovetop