Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 pounds
- Plain whole milk yogurt: 1/2 cup
- Unsalted butter (divided): 4 tablespoons
- Yellow onion, finely chopped: 1 medium
- Crushed tomatoes (or tomato puree): 1 (15 oz) can
- Ginger-garlic paste: 1 tablespoon
- Garam masala (divided): 1.5 teaspoons
- Heavy cream: 1/2 cup
Instructions
- Step 1: Marinate the chicken pieces with the yogurt, half a teaspoon of garam masala, and a pinch of salt; let it marinate for at least 30 minutes. In a pan, sear the marinated chicken in 1 tablespoon of butter or oil until cooked through and slightly charred, then set the chicken aside.
- Step 2: Melt the remaining butter in the same pan over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- Step 3: Add the crushed tomatoes and the remaining 1 teaspoon of garam masala to the pan. Season with salt and a small pinch of sugar (optional, for balancing acidity). Bring the sauce to a gentle simmer for 10-15 minutes, stirring occasionally.
- Step 4: Carefully transfer the sauce mixture into a blender or use an immersion blender and blend until the sauce is completely smooth and uniform. Return the smooth sauce to the pan.
- Step 5: Stir the seared chicken pieces into the sauce. Heat gently until the chicken is warmed through. Finally, stir in the heavy cream and serve immediately garnished with cilantro or an extra drizzle of cream.
Notes
- For optimal texture when storing, freeze the sauce *before* stirring in the heavy cream in Step 5, as dairy often separates upon thawing; stir in fresh cream once you reheat the sauce.
- Reheat any leftovers gently over low heat on the stovetop, adding a tablespoon of water or broth if the sauce has thickened too much overnight, stirring consistently to avoid scorching the bottom.
- Serve this luxurious curry with fluffy basmati rice and plenty of warm, pillowy garlic naan bread, offering a refreshing side of plain yogurt or simple cucumber raita to cut through the richness.
- For the signature velvety mouthfeel of butter chicken, ensure you blend the sauce mixture thoroughly in Step 4—the secret to a perfect texture is removing all traces of onion and tomato solids.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American