Description
Butter chicken delivers restaurant-quality flavor straight to your dinner table with minimal effort and maximum satisfaction. Packed with aromatic spices and tender chicken, this classic Indian dish comes together faster than ordering takeout.
Ingredients
Scale
Main Protein:
- 2–3 lbs boneless skinless chicken thighs
Spices and Seasonings:
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- 1 ½ teaspoons red chili powder
- 1 teaspoon sea salt
- 1 ½ teaspoons sea salt
- ½ teaspoon cayenne pepper
- ½ teaspoon dried fenugreek
Supporting Ingredients:
- ¼ cup plain Greek yogurt
- 4 cloves garlic
- 5 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons oil
- 2 tablespoons ghee
- 14 ounces tomato sauce
- 1 cup heavy cream
- Fresh cilantro
Instructions
- Create a zesty marinade by blending ¼ cup Greek yogurt, 4 cloves minced garlic, 1 tablespoon minced ginger, 1 ½ teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon red chili powder, and 1 teaspoon sea salt in a large bowl.
- Add 2-3 lbs of bite-sized chicken thighs to the marinade, ensuring each piece gets thoroughly coated. Refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
- Heat 2 tablespoons oil and 2 tablespoons ghee in a large pan at medium-high heat (375°F). Toss in 5 cloves minced garlic and saute until aromatic, about 1-2 minutes.
- Sprinkle 1 ½ teaspoon cumin, 1 ½ teaspoon garam masala, and 1 teaspoon ground coriander into the pan. Toast the spices for exactly 60 seconds to release their essential oils.
- Transfer marinated chicken into the spice-infused pan. Cook for 8-10 minutes, stirring occasionally to brown each piece and ensure complete cooking at 165°F internal temperature.
- Pour 14 oz tomato sauce into the pan, along with 1 teaspoon red chili powder, ½ teaspoon cayenne pepper, and 1 ½ teaspoon sea salt. Stir to combine all ingredients.
- Reduce heat to low and simmer the sauce for 15-20 minutes, allowing the flavors to harmonize and deepen.
- Gently stir in 1 cup heavy cream or full-fat coconut milk. Simmer for 5 additional minutes until the sauce reaches a rich, creamy consistency.
- Sprinkle ½ teaspoon dried fenugreek over the dish and mix thoroughly. Top with fresh cilantro for a bright, herbal finish if desired.
Notes
- Marinating the chicken for longer creates deeper, more complex flavor profiles that make this dish truly memorable.
- Choose full-fat Greek yogurt to help tenderize the meat and provide a rich, smooth coating during cooking.
- When using cayenne pepper, adjust the quantity based on your personal heat tolerance, starting with a smaller amount and adding gradually.
- For a dairy-free version, swap heavy cream with coconut milk and use plant-based yogurt during the marinade process.
- Prep Time: 30 minutes
- Cook Time: 30-38 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 371 kcal
- Sugar: 5 g
- Sodium: 799 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 97 mg