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