Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or to taste)
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped cilantro, for garnish
Instructions
- Step 1: Marinate the chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, garam masala, turmeric powder, red chili powder, and lemon juice. Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Step 2: Cook the chicken: Heat 1 tbsp 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 the chicken from the skillet and set aside.
- Step 3: Make the sauce: In the same skillet, melt the remaining 1 tbsp of butter. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the crushed tomatoes and simmer for 5-7 minutes, stirring occasionally.
- Step 4: Combine and simmer: Return the cooked chicken to the skillet with the tomato sauce. Stir in the heavy cream and bring to a gentle simmer.
- Step 5: Finish and serve: Reduce the heat to low and simmer for another 5-10 minutes, allowing the flavors to meld together. Garnish with chopped cilantro and serve hot with rice or naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of water or cream if needed to prevent sticking.
- Serve your Butter Chicken with warm naan and a dollop of plain yogurt for a cool contrast to the richness.
- For a richer flavor, try browning the chicken in batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American