Ingredients
Scale
- Chicken thighs (boneless, skinless) 1.5 lbs, cut into 1-inch pieces
- Plain yogurt 1 cup
- Lemon juice 2 tablespoons
- Ginger-garlic paste 2 tablespoons
- Garam masala 2 teaspoons
- Tomato paste 6 oz can
- Heavy cream 1 cup
- Butter 4 tablespoons
Instructions
- Step 1: Marinate the chicken: In a bowl, combine chicken, yogurt, lemon juice, ginger-garlic paste, and 1 teaspoon of garam masala. Mix well and refrigerate for at least 30 minutes, or up to overnight.
- Step 2: Cook the chicken: Heat 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 8-10 minutes. Remove chicken from the pot and set aside.
- Step 3: Make the sauce: In the same pot, melt the remaining 2 tablespoons of butter. Add the tomato paste and cook for 2-3 minutes, stirring constantly.
- Step 4: Simmer the sauce: Stir in the remaining 1 teaspoon of garam masala and 1/2 cup of water. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 5: Finish the dish: Stir in the heavy cream and return the cooked chicken to the pot. Simmer for another 5 minutes, allowing the flavors to meld together.
- Step 6: Serve: Serve hot with rice or naan bread. Garnish with fresh cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat Butter Chicken over low heat on the stovetop, adding a splash of water or cream if needed to loosen the sauce.
- Serve over fluffy basmati rice and alongside warm naan for dipping into that luscious sauce.
- Chef's tip: Don't skip browning the chicken, as this adds depth of flavor that elevates the entire dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American