Butter Chicken

Ingredients

• 2 lb Chicken Thighs (Boneless, skinless, cut into bite‑size pieces)
• 5 cloves Garlic (Grate two cloves, mince the remaining three)
• 2 inches Ginger Root (Peel with a spoon; grate one inch, mince the rest)
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon Kashmiri Chili Powder
• 2 tablespoons Plain Whole‑Milk Yogurt (Dahi) (Indian‑style yogurt; can use any plain full‑fat yogurt)
• 5 pieces Plum Tomatoes (Seeds removed, diced)
• 1 piece Spanish Onion (Diced)
• 1 piece Turmeric Root (Peel with a spoon, mince)
• 3 stalks Green Onions (Separate dark green tops from white parts)
• 2 tablespoons Ghee (Clarified butter for searing)
• 1 pinch Salt
• 1 pinch Black Pepper
• 0.5 cup Chicken Stock (Low‑sodium)
• 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
• 4 tablespoons Unsalted Butter (Cold, cut into cubes; added at the end)
• 1 tablespoon Plain Yogurt (Additional yogurt added at the end for creaminess)
• 0.25 cup Cilantro (Stems used in cooking, leaves for garnish)

Instructions

1. Marinate the Chicken

   Place the bite‑size chicken thigh pieces in a bowl. Add grated garlic (2 cloves), minced garlic (3 cloves), grated ginger (1 inch), minced ginger (remaining inch), half‑teaspoon garam masala, half‑teaspoon Kashmiri chili powder, and 2 Tbsp plain yogurt. Mix well, cover, and refrigerate for at least 2 hours or overnight.

   Time: PT10M

2. Prep Aromatics & Vegetables

   Finely mince the remaining garlic and ginger. Peel and mince the turmeric root. Dice the plum tomatoes after removing seeds. Dice the Spanish onion. Separate green onion whites from dark green tops; mince the whites and set the tops aside for garnish.

   Time: PT15M

3. Sear the Chicken

   Heat a large skillet over medium heat and add 2 Tbsp ghee. Add the marinated chicken in a single layer, pinch of salt and pepper, and sear 3‑4 minutes, turning once, until lightly browned on both sides. Remove chicken with a slotted spoon and set aside.

   Time: PT4M

   Temperature: Medium

4. Sauté Onion

   In the same pan, add the diced onion and sauté 2‑3 minutes until translucent, scraping up any browned bits.

   Time: PT3M

   Temperature: Medium

5. Cook Tomatoes

   Add the diced tomatoes to the pan and cook, stirring occasionally, until they break down and become saucy, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Aromatics & Spices

   Stir in the minced garlic, ginger, turmeric, and the white parts of the green onions. Cook for 1 minute, then add 1 tsp chili powder, 1 tsp garam masala, and the stems of cilantro. Mix well.

   Time: PT1M

   Temperature: Medium

7. Simmer with Stock

   Pour in ½ cup chicken stock, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 10 minutes, allowing flavors to meld and the sauce to thicken slightly.

   Time: PT10M

   Temperature: Medium

8. Return Chicken & Add Fenugreek

   Return the seared chicken to the pan, add 1 Tbsp dried fenugreek leaves, and simmer gently for another 5 minutes until the chicken is cooked through and the sauce coats the pieces.

   Time: PT5M

   Temperature: Medium

9. Finish the Sauce

   Turn off the heat. Stir in 4 Tbsp cold unsalted butter, one tablespoon of plain yogurt, and the dark green onion tops. Mix until the butter melts and the sauce becomes glossy. Garnish with fresh cilantro leaves.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g