Ingredients
Scale
- Chicken Thighs (boneless, skinless) 1.5 lbs, cut into 1-inch pieces
- Plain Yogurt 1 cup
- Lemon Juice 2 tablespoons
- Ginger-Garlic Paste 2 tablespoons
- Garam Masala 2 teaspoons
- Kashmiri Chili Powder 1 teaspoon (or regular chili powder)
- Tomato Paste 2 tablespoons
- Heavy Cream 1/2 cup
Instructions
- Step 1: Marinate the chicken: In a bowl, combine the chicken thighs with yogurt, lemon juice, ginger-garlic paste, garam masala, and chili powder. Mix well, cover, and refrigerate for at least 30 minutes, or preferably 2-4 hours.
- Step 2: Cook the chicken: Heat 2 tablespoons of oil 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: Prepare the sauce: In the same skillet, add 1 tablespoon of butter. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
- Step 4: Combine and simmer: Return the cooked chicken to the skillet. Stir in the heavy cream. Bring the sauce to a simmer, then reduce the heat to low and cook for another 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 5: Serve: Garnish with fresh cilantro (optional). Serve hot with rice or naan bread.
Notes
- For longer storage, divide the cooled butter chicken into airtight containers and freeze for up to 3 months.
- Reheat gently over low heat, adding a splash of water or cream if the sauce becomes too thick.
- Serve with fluffy basmati rice and warm naan for dipping into that luscious sauce.
- For a richer, deeper flavor, bloom the tomato paste in the butter until it deepens to a brick-red hue before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American