Butter Chicken gunna give me a Bbl

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 1 cup Greek Yogurt (full‑fat, for marinating)
• 4 cloves Garlic (minced; 3 for the marinate, 1 for the sauce)
• 2 tablespoons Fresh Ginger (grated; divided between marinate and sauce)
• 2 teaspoons Garam Masala (ground)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• ½ teaspoon Turmeric Powder
• ½ teaspoon Smoked Paprika
• to taste Salt
• to taste Black Pepper (freshly ground)
• 4 tablespoons Ghee (divided; 2 tbsp for searing, 2 tbsp for sauce)
• 1 Shallot (roughly chopped)
• 14 ounce Diced Tomatoes (canned, undrained)
• 1 teaspoon Chili Powder
• ½ teaspoon Ground Ginger
• ½ teaspoon Garlic Powder
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 cup Heavy Cream (cold)
• 8 tablespoons Cold Unsalted Butter (cut into small cubes; added at the end)

Instructions

1. Marinate the Chicken

   Place the bite‑size chicken thigh pieces in a large mixing bowl. Add Greek yogurt, 3 minced garlic cloves, 2 tbsp grated fresh ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp smoked paprika, and season with salt and pepper. Mix until every piece is evenly coated.

   Time: PT5M

2. Sear the Chicken

   Heat 2 tbsp ghee in a large skillet over medium‑high heat. Add the marinated chicken in a single layer; do not overcrowd. Cook for about 3‑4 minutes, turning once, until the outside is lightly browned but the interior is still pink.

   Time: PT5M

   Temperature: Medium‑high heat

3. Remove Chicken

   Transfer the partially cooked chicken to a plate and set aside.

   Time: PT1M

4. Sauté Aromatics

   Add the remaining 2 tbsp ghee to the same pan. Toss in the roughly chopped shallot, the remaining minced garlic clove, and 1 tsp grated ginger. Sauté for 2‑3 minutes until fragrant and the shallot becomes translucent.

   Time: PT3M

   Temperature: Medium heat

5. Build the Sauce Base

   Add the canned diced tomatoes, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, ½ tsp ground ginger, ½ tsp garlic powder, and 1 tbsp lemon juice. Stir to combine, then remove the pan from heat and transfer everything to a regular blender. Blend until smooth (about 30 seconds).

   Time: PT5M

6. Enrich the Sauce

   Return the blended sauce to the skillet. Stir in 1 cup cold heavy cream and the 8 tbsp cold butter cubes. Whisk until the butter fully melts and the sauce becomes glossy.

   Time: PT2M

   Temperature: Medium heat

7. Finish Cooking the Chicken

   Return the seared chicken pieces to the pan, stirring to coat them in the sauce. Reduce heat to low, cover, and let simmer for 10 minutes until the chicken is cooked through and the flavors meld.

   Time: PT10M

   Temperature: Low heat

8. Serve

   Serve the butter chicken hot over steamed basmati rice or with naan bread. Garnish with a drizzle of cream and a sprinkle of fresh cilantro if desired.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

12 g

Fat

38 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken breast, boneless turkey thigh
• Instead of Greek Yogurt: Plain regular yogurt, sour cream
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Garam Masala: Curry powder (1 tbsp)
• Instead of Ground Cumin: Ground coriander (1 tsp)
• Instead of Ground Coriander: Ground cumin (1 tsp)
• Instead of Turmeric Powder: Paprika (½ tsp)
• Instead of Smoked Paprika: Regular paprika
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Ghee: Unsalted butter
• Instead of Shallot: Small yellow onion
• Instead of Diced Tomatoes: Fresh ripe tomatoes (2 cups, blended)
• Instead of Chili Powder: Paprika + cayenne mix
• Instead of Ground Ginger: Fresh ginger (¼ tsp)
• Instead of Garlic Powder: Fresh garlic (1 clove)
• Instead of Lemon Juice: White wine vinegar (½ tbsp)
• Instead of Heavy Cream: Half‑and‑half (1 cup)
• Instead of Cold Unsalted Butter: Ghee (8 tbsp)

Equipment Needed

• Large Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Large Skillet or Frying Pan
• Blender
• Spatula or Wooden Spoon
• Tongs (optional)

Critical Steps — Do Not Skip

• Marinating the chicken with yogurt and spices
• Searing the chicken only until lightly browned
• Blending the tomato‑spice mixture to a smooth sauce
• Incorporating cold butter at the end to create a glossy emulsion
• Simmering the chicken in the sauce until fully cooked

Chef Tips from the Video

• For extra depth, toast the whole spices (cumin seeds, coriander seeds) before grinding.
• A pinch of sugar balances the acidity of the tomatoes.
• Finish with a few torn cilantro leaves for color and freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours then refrigerate.

Make-Ahead Tips

• Marinate the chicken for up to 12 hours in the refrigerator for deeper flavor.
• The sauce can be prepared a day ahead; reheat gently and add fresh cream/butter before serving.
• Portion the cooked butter chicken into freezer bags for quick weeknight meals.

Frequently Asked Questions