Ingredients
- Chicken Thighs, boneless and skinless: 1.5 lbs, cut into 1-inch pieces
- Plain Yogurt: 1 cup
- Ginger-Garlic Paste: 2 tablespoons
- Garam Masala: 2 teaspoons
- Turmeric Powder: 1 teaspoon
- Chili Powder: 1 teaspoon (adjust to taste)
- Tomato Paste: 6 oz can
- Heavy Cream: 1 cup
Instructions
- Step 1: In a bowl, marinate the chicken with yogurt, ginger-garlic paste, garam masala, turmeric powder, and chili powder. Mix well and let it sit for at least 30 minutes, or preferably overnight in the refrigerator.
- Step 2: Preheat oven to 450°F (232°C). Spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until chicken is cooked through and slightly charred. Alternatively, grill the chicken on a grill pan.
- Step 3: While the chicken is baking, heat some oil in a large pan or pot over medium heat. Add the tomato paste and cook for 5 minutes, stirring frequently, until it darkens slightly.
- Step 4: Reduce heat to low and stir in the baked/grilled chicken. Simmer for 10 minutes to allow the flavors to meld.
- Step 5: Stir in the heavy cream and simmer for another 5 minutes. Garnish with cilantro (optional). Serve hot with rice or naan.
Notes
- Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat butter chicken gently over low heat on the stovetop, adding a splash of water or cream if needed to prevent sticking.
- Serve butter chicken with a side of fluffy basmati rice and warm naan bread for dipping into the delicious sauce.
- Chef's tip: Marinating the chicken overnight really intensifies the flavors, but if you're short on time, even a 30-minute marinade makes a difference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American