Make this Butter Chicken for lunch at least once

Ingredients

• 1 kg Chicken Thighs, Boneless, Skinless (cut into bite‑size pieces)
• 200 ml Plain Full‑Fat Yogurt (for marination)
• 200 ml Heavy Cream (add at the end for richness)
• 100 g Unsalted Butter (divided, some for cooking, some for finishing)
• 2 tbsp Vegetable Oil (neutral oil for high heat)
• 1 large Onion (finely chopped)
• 2 medium Tomatoes (pureed or use canned tomato puree (250 g))
• 5 pieces Garlic Cloves (minced)
• 2 cm Fresh Ginger (peeled and minced)
• 2 pieces Green Chilies (slit lengthwise, optional for heat)
• 1 tsp Garam Masala (ground spice blend)
• 1 tsp Red Chili Powder (adjust to taste)
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 2 tbsp Fresh Cilantro Leaves (chopped for garnish)
• to taste Salt
• 1 tsp Sugar (balances tomato acidity)
• 50 g Grated Cheese (optional) (e.g., mozzarella or processed cheese, added at the end)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine the chicken pieces, yogurt, minced garlic, minced ginger, slit green chilies, turmeric, red chili powder, coriander powder, garam masala, and a pinch of salt. Mix well, cover, and refrigerate for at least 30 minutes.

   Time: PT30M

2. Prepare Whole Spices

   Heat the oil and 50 g of butter in the skillet over medium heat. Add 1 bay leaf, 2 cloves, 2 green cardamom pods, and a small cinnamon stick. Sauté for about 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Onions

   Add the finely chopped onion to the pan. Cook, stirring frequently, until the onions turn golden brown, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

4. Cook Tomatoes

   Stir in the pureed tomatoes (or blended fresh tomatoes). Cook until the mixture thickens and the oil begins to separate from the masala, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Add Marinated Chicken

   Add the marinated chicken (including the yogurt mixture) to the pan. Cook, stirring occasionally, until the chicken pieces turn opaque and are about 75 % cooked through, roughly 8‑10 minutes.

   Time: PT10M

   Temperature: Medium‑High heat

6. Simmer with Cream

   Pour the heavy cream into the pan, add the sugar, and stir to combine. Reduce the heat to low and let the sauce simmer gently for 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: Low heat

7. Finish with Herbs and Butter

   Stir in the crushed kasuri methi, the remaining 50 g butter, and the optional grated cheese. Cook for another 2‑3 minutes until the butter melts and the cheese softens. Garnish with chopped cilantro.

   Time: PT3M

   Temperature: Low heat

8. Serve

   Transfer the butter chicken to a serving bowl and serve hot with naan, roti, or steamed basmati rice.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs, Boneless, Skinless: Chicken Breast
• Instead of Plain Full‑Fat Yogurt: Greek Yogurt, Kefir
• Instead of Heavy Cream: Half‑and‑Half, Coconut Cream (non‑dairy)
• Instead of Unsalted Butter: Ghee
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Onion: Shallot
• Instead of Tomatoes: Canned Tomato Puree
• Instead of Garlic Cloves: Garlic paste
• Instead of Fresh Ginger: Ginger paste
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Garam Masala: All‑spice blend
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Turmeric Powder: Saffron (premium)
• Instead of Coriander Powder: Ground cilantro
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (ground)
• Instead of Fresh Cilantro Leaves: Parsley
• Instead of Salt: Sea Salt
• Instead of Sugar: Honey
• Instead of Grated Cheese (optional): Paneer cubes

Equipment Needed

• Large Mixing Bowl
• Knife
• Cutting Board
• Blender or Food Processor
• Large Skillet or Kadhai
• Wooden Spoon or Spatula
• Measuring Spoons
• Stove
• Fine Mesh Sieve (optional) (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes
• Cooking onions until golden brown for depth of flavor
• Ensuring the tomato‑onion mixture reduces until oil separates
• Adding kasuri methi at the end to preserve its aroma

Chef Tips from the Video

• Use boneless thigh meat for juicier results; it stays tender in the sauce.
• Add a pinch of smoked paprika for an extra smoky dimension.
• Finish with a drizzle of ghee instead of butter for a richer mouthfeel.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

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

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor; keep the sauce base (tomato‑onion puree) refrigerated and add cream just before serving.

Frequently Asked Questions