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

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast
• Instead of Garlic: Garlic paste
• Instead of Ginger Root: Ground ginger
• Instead of Garam Masala: Curry powder
• Instead of Kashmiri Chili Powder: Regular chili powder
• Instead of Plain Whole‑Milk Yogurt (Dahi): Greek yogurt (full‑fat)
• Instead of Plum Tomatoes: Roma tomatoes
• Instead of Spanish Onion: Yellow onion
• Instead of Turmeric Root: Ground turmeric (1 tsp)
• Instead of Green Onions: Chives
• Instead of Ghee: Butter, Oil
• Instead of Chicken Stock: Water + bouillon cube
• Instead of Dried Fenugreek Leaves (Kasuri Methi): Fresh fenugreek leaves
• Instead of Unsalted Butter: Ghee
• Instead of Plain Yogurt: Greek yogurt

Equipment Needed

• Cutting Board
• Chef's Knife
• Microplane Grater
• Mixing Bowl
• Slotted Spoon
• Large Skillet or Frying Pan
• Measuring Spoons
• Small Spoon (for peeling) (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 2 hours
• Searing the chicken without overcrowding the pan
• Layering spices and cooking them briefly to release aroma
• Adding cold butter and yogurt off the heat to finish the sauce

Chef Tips from the Video

• Crush dried fenugreek leaves between your palms to release their aroma before adding.
• Use whole‑milk yogurt rather than Greek yogurt to prevent the sauce from curdling.
• A splash of cream can be added for an even richer texture if desired.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the night before for deeper flavor.
• The sauce can be prepared up to step 7, cooled, and refrigerated; reheat gently and finish with butter and yogurt.
• Portion the cooked butter chicken into meal‑prep containers for quick reheating.

Frequently Asked Questions