Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- Plain yogurt: 1 cup
- Ginger-garlic paste: 2 tablespoons
- Lemon juice: 1 tablespoon
- Garam masala: 2 teaspoons
- Chili powder: 1 teaspoon
- Butter: 4 tablespoons
- Tomato paste: 6 ounces
Instructions
- Step 1: Marinate the chicken: In a bowl, combine chicken, yogurt, ginger-garlic paste, lemon juice, garam masala, and chili powder. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Step 2: Cook the chicken: Heat 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the marinated chicken in batches and cook until browned on all sides. Remove the chicken from the pan and set aside.
- Step 3: Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the tomato paste and cook for about 2 minutes, stirring constantly, until slightly darkened.
- Step 4: Combine and simmer: Return the cooked chicken to the skillet with the tomato sauce. Add 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Step 5: Serve: Stir in fresh cream (optional, about 1/4 cup) just before serving. Garnish with fresh cilantro, and serve hot with rice or naan bread.
Notes
- For the richest flavor, marinate the chicken overnight; the longer it marinates, the more tender and flavorful it becomes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftover butter chicken over low heat on the stovetop, adding a splash of water if needed to loosen the sauce.
- Serve your butter chicken with a dollop of plain yogurt and a sprinkle of chopped cilantro for a refreshing counterpoint to the rich sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American