Description

Butter Chicken is creamy, rich, and easy to make in one pan at home with aromatic spices and tender chicken in a luscious tomato-based curry sauce. It's a restaurant-quality dish bursting with flavor.

Ingredients

28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons ghee or 1 tbs butter + 1 tbs oil

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 1/4 teaspoons salt (or to taste)

1 cup thickened cream or heavy cream (use evaporated milk to save calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (dried fenugreek leaves)

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Instructions

In a bowl, combine chicken with all of the ingredients for the chicken marinade. Let marinate for 30 minutes to an hour (or overnight for better flavor).
Heat oil in a large skillet or pot over medium-high heat. Fry chicken in batches, ensuring you do not overcrowd the pan. Brown each side for about 3 minutes, then set aside and keep warm. The chicken will finish cooking in the sauce.
Using the same pan, heat butter or ghee and sauté the onions until they start to sweat (about 6 minutes), scraping up browned bits as you go.
Add garlic and ginger, cooking for 1 minute until fragrant, then stir in ground coriander, cumin, and garam masala. Cook for 20 seconds until the spices are fragrant.
Add crushed tomatoes, chili powder, and salt. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Remove from heat and blend the mixture until smooth, adding a small amount of water (up to 1/4 cup) to aid blending if necessary. Blend in batches if your blender is small.
Return the puréed sauce to the pan. Stir in cream, sugar, and kasoori methi (fenugreek leaves).
Add the chicken with its juices to the sauce. Cook for 8-10 minutes until the chicken is fully cooked, and the sauce is thickened and bubbling.
Garnish with chopped cilantro and serve hot with fresh naan bread or rice.

Notes

Marinating the chicken overnight enhances its flavor.
You can use evaporated milk instead of cream for a lower-calorie option.
Adjust the chili powder according to your spice preference.
Kassori methi adds a unique flavor; fenugreek leaves are optional but recommended.
Serve with naan bread or basmati rice for an authentic experience.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 4g
Sodium: 780mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg