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Butter Chicken

Mains

Move over, takeout. There’s something creamier—and more budget-friendly. This 30-minute butter chicken is about to become a dinner favorite.

Servings: 5-6

Time: 30 min


Ingredients

Chicken Marinade

  • 28 oz boneless, skinless chicken thighs or breasts
  • 1/2 cups plain yogurt
  • 1 1/2 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp red chili powder
  • 1 tsp salt

Sauce

  • 2 tbsp olive oil
  • 2 tbsp ghee
  • 1 large onion, chopped
  • 1 1/2 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garam masala
  • 1 tsp coriander
  • 14 oz crushed tomatoes
  • 1 tsp red chili powder
  • 1 1/4 tsp salt
  • 1 cup heavy cream
  • 1 tbsp sugar

Process

  1. Combine marinade ingredients in a medium bowl. Let sit in fridge for 30 minutes or overnight. 

  2. Heat oil in a skillet over medium-high heat. Once sizzling, add chicken. Fry until browned for 3 minutes on each side. (You may need to fry chicken in batches to prevent crowding.) Set aside. 

  3. Heat ghee in the same pan and fry onions (about 6 minutes), making sure to scrape up browned bits stuck to the bottom of the pan. 

  4. Add garlic and ginger; saute for 1 minute. Stir in coriander, cumin, and garam masala. Cook for 20 seconds until fragrant. 

  5. Pour in crushed tomatoes, chili powder, and salt. Simmer 15 minutes, stirring occasionally. 

  6. Transfer to blender and blend until smooth. (add up to 1/4 C water to help it blend if needed)

  7. Pour pureed sauce back into the pan. Stir in cream and sugar. 

  8. Add chicken with juices back into the pan. Cook 8-10 minutes until chicken is cooked through and sauce is thick and bubbling. 

  9. Serve hot. Garnish with cilantro and naan. 


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