Easy Ramadan Recipe’s Part 3/30 Butter Chicken

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, diced into bite-size pieces)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garam Masala (Indian spice blend)
• 0.5 tsp Chili Powder (mild to medium heat)
• 0.5 tsp Turmeric Powder (bright yellow powder)
• 1 tbsp Ginger Garlic Paste (can use equal parts fresh minced ginger and garlic)
• 2 tbsp Greek Yogurt (plain, full‑fat)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tsp Ghee (clarified butter)
• 0.5 medium Onion (diced)
• 2 tbsp Tomato Paste (canned)
• 1 can Chopped Tomatoes (≈400 g, canned diced tomatoes)
• 0.5 cup Double Cream (heavy cream)
• 2 tbsp Butter (unsalted)

Instructions

1. Marinate Chicken

   In a mixing bowl combine diced chicken thighs with salt, pepper, garam masala, chili powder, turmeric, ginger garlic paste, Greek yogurt, and lemon juice. Mix until every piece is fully coated.

   Time: PT10M

2. Brown Chicken

   Heat the large skillet over medium‑high heat, add 2 tsp ghee, then add the marinated chicken in a single layer. Cook, stirring occasionally, until golden brown, about 8 minutes. Remove chicken and set aside.

   Time: PT8M

3. Sauté Onion and Spices

   In the same skillet add the diced onion and sauté until translucent, about 3 minutes. Add the ginger garlic paste and the same spice blend used for the chicken (salt, pepper, garam masala, chili powder, turmeric). Stir for 2 minutes.

   Time: PT5M

4. Add Tomato Paste and Chopped Tomatoes

   Stir in 2 tbsp tomato paste and cook for 1 minute. Add the canned chopped tomatoes, bring to a gentle simmer, and let cook for 4 minutes, breaking up the tomatoes with the spoon.

   Time: PT5M

5. Add Cream and Butter

   Reduce heat to low, stir in 0.5 cup double cream and 2 tbsp butter. Simmer gently for 5 minutes until the sauce thickens and becomes glossy.

   Time: PT5M

6. Combine Chicken and Finish

   Return the browned chicken to the pan, stir to coat with the sauce, and cook for 2 minutes until the chicken is heated through. Taste and adjust seasoning if needed.

   Time: PT2M

7. Plate and Serve

   Transfer the butter chicken to serving bowls, garnish with fresh cilantro if desired, and serve hot with basmati rice or naan.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast
• Instead of Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Garam Masala: Curry Powder
• Instead of Chili Powder: Paprika
• Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
• Instead of Greek Yogurt: Regular plain yogurt
• Instead of Lemon Juice: Lime Juice
• Instead of Ghee: Butter
• Instead of Onion: Shallots
• Instead of Tomato Paste: Tomato puree
• Instead of Chopped Tomatoes: Fresh ripe tomatoes, diced
• Instead of Double Cream: Half‑and‑half with a knob of butter
• Instead of Butter: Ghee

Equipment Needed

• Large Skillet
• Mixing Bowl
• Measuring Spoons
• Knife
• Cutting Board
• Spatula
• Stirring Spoon

Critical Steps — Do Not Skip

• Marinate chicken until fully coated
• Achieve a deep golden brown on the chicken pieces
• Gentle simmer after adding cream to avoid curdling

Chef Tips from the Video

• Use fresh ginger and garlic for a brighter flavor than pre‑made paste.
• Boneless skinless thighs stay juicier than breast meat in this rich sauce.
• Finish with a squeeze of lemon or a sprinkle of garam masala for extra aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The sauce can be prepared a day ahead; reheat gently on low heat.
• Portion the sauce and chicken separately for easy reheating.

Frequently Asked Questions