Butter Chicken (the only recipe you will ever need)

Ingredients

• 1 kg Boneless Chicken Thighs (cut into bite‑size pieces)
• 200 g Plain Yogurt (full‑fat, for marination)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.5 tsp Turmeric Powder (for color and earthiness)
• 1 tsp Garam Masala (adds warm spice depth)
• to taste Salt
• 100 g Unsalted Butter (cut into cubes)
• 2 tbsp Vegetable Oil (high smoke point)
• 2 medium Onion (finely chopped)
• 400 g Tomato Puree (canned or fresh blended)
• 100 ml Heavy Cream (adds silkiness)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crush before adding)
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine the chicken pieces, yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, and salt. Mix until every piece is coated. Let it rest for 15 minutes at room temperature or up to 2 hours in the refrigerator.

   Time: PT15M

2. Sear the Chicken

   Heat 1 tbsp oil in the skillet over medium‑high heat. Add the marinated chicken in a single layer and sear for about 4‑5 minutes, turning once, until the outside is lightly browned but not fully cooked through. Remove and set aside.

   Time: PT5M

   Temperature: Medium heat

3. Prepare the Base Sauce

   In the same skillet add the remaining 1 tbsp oil and the butter cubes. Once the butter melts, add the finely chopped onions and sauté for 5‑6 minutes until golden and translucent.

   Time: PT6M

   Temperature: Medium heat

4. Add Tomato Puree

   Stir in the tomato puree, salt to taste, and a splash of water if the mixture looks too thick. Cook for 8‑10 minutes, stirring occasionally, until the oil begins to separate from the sauce and the texture is chunky but cohesive.

   Time: PT10M

   Temperature: Medium heat

5. Combine Chicken and Simmer

   Return the seared chicken (with any juices) to the skillet. Reduce heat to low, cover, and let it simmer for 10 minutes until the chicken is cooked through and tender.

   Time: PT10M

   Temperature: Low heat

6. Finish the Butter Chicken

   Stir in the heavy cream and crushed kasuri methi. Cook uncovered for another 3‑4 minutes, allowing the flavors to meld and the sauce to become glossy. Adjust salt or chili if needed.

   Time: PT4M

   Temperature: Low heat

7. Garnish and Serve

   Transfer the butter chicken to a serving bowl, sprinkle chopped cilantro on top, and serve hot with naan, rice, or roti.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g