Butter Chicken

Butter chicken is comfort food at its finest. A tomato-cream sauce loaded with warm spices, spooned over tender marinated chicken. This version skips the tandoor but keeps all the flavor.

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into chunks
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp Kashmiri chili powder
  • 1 tsp cumin
  • Salt to taste
  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp dried fenugreek leaves (kasoori methi)
  • Fresh cilantro for garnish

Step-by-Step Instructions

Step 1: Marinate the Chicken

Mix yogurt, lemon juice, garam masala, turmeric, chili powder, cumin, and salt in a bowl. Toss the chicken pieces in the marinade until well coated. Let it sit for at least 15 minutes. Overnight in the fridge is even better.

Step 2: Sear the Chicken

Heat oil in a large skillet or Dutch oven over high heat. Add the chicken pieces and sear until browned on all sides, about 5 minutes total. Don’t worry about cooking them through. Remove and set aside.

Step 3: Build the Base

Melt butter in the same pan over medium heat. Add the diced onion and cook until soft and golden, about 5 minutes. Add garlic and ginger, stir for one minute until fragrant.

Step 4: Simmer the Sauce

Pour in the crushed tomatoes. Let it simmer for 10 minutes, stirring now and then, until the sauce reduces and thickens slightly.

Step 5: Bring It Together

Stir in the heavy cream, sugar, and dried fenugreek leaves. Return the seared chicken to the sauce. Drop the heat to low and let everything simmer for 10 minutes. The chicken should be cooked through and the sauce velvety smooth.

Step 6: Serve

Garnish with fresh cilantro. Serve hot over basmati rice or scoop it up with warm naan.

Serving Suggestions

  • Steamed basmati rice is the classic pairing
  • Garlic naan for scooping
  • A side of cucumber raita to cool things down
  • Pickled onions for crunch and acidity

Tips

  • Chicken thighs stay juicier than breasts in this dish. Don’t substitute.
  • Kashmiri chili powder gives color without overwhelming heat. Regular chili powder works but use half the amount.
  • Dried fenugreek leaves are the secret ingredient. Crush them between your palms before adding to release their aroma.
  • The sauce tastes even better the next day. Make it ahead if you can.