Quick Butter Chicken

Ingredients

• 500 g Chicken thighs, boneless, skinless (Cut into bite‑size pieces; can substitute chicken breast)
• 1 tsp Thai salt (or kosher salt) (Coarse sea salt works well)
• 2 tsp Garam masala (Store‑bought blend)
• 1 tsp Smoked paprika (Adds smoky depth)
• 0.25 tsp Cayenne pepper (Adjust to desired heat)
• 2 cloves Garlic (Grated)
• 1 tsp Fresh ginger (Grated (about 1 tbsp peeled))
• 2 tbsp Plain full‑fat yogurt (For marinating)
• 2 tbsp Unsalted butter (Divided)
• 1 medium Onion (Diced; serves as aromatics)
• 400 g Canned diced tomatoes (No added salt; one 14‑oz can)
• 60 ml Heavy cream (¼ cup; adds richness)
• 2 tbsp Fresh cilantro (Chopped, for garnish (optional))

Instructions

1. Marinate the chicken

   In a mixing bowl combine chicken pieces, Thai salt, garam masala, smoked paprika, cayenne, grated garlic, grated ginger, and yogurt. Mix until every piece is evenly coated.

   Time: PT5M

2. Cook the chicken

   Heat 1 tbsp butter in the skillet over medium‑high heat. Add the marinated chicken and sauté 5 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate and set aside.

   Time: PT5M

   Temperature: 375°F

3. Sauté aromatics

   In the same skillet add the remaining 1 tbsp butter. Add diced onion and cook 3 minutes, stirring, until translucent. Sprinkle a pinch of the garam masala, smoked paprika, and cayenne used earlier.

   Time: PT3M

   Temperature: 350°F

4. Build the tomato‑cream sauce

   Add the canned diced tomatoes, stir, and bring to a gentle simmer. Cook 10 minutes, stirring occasionally, until the sauce thickens and the oil separates slightly.

   Time: PT10M

   Temperature: 300°F

5. Finish with cream and combine chicken

   Reduce heat to low, stir in the heavy cream, and season to taste with salt if needed. Return the cooked chicken to the pan and heat for 2 minutes just to re‑warm and coat the pieces.

   Time: PT2M

   Temperature: 250°F

6. Serve

   Garnish with chopped cilantro and serve hot with steamed rice or naan.

   Time: PT0M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

15 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken thighs, boneless, skinless: Chicken breast, Turkey thigh pieces
• Instead of Thai salt (or kosher salt): Kosher salt, Table salt (use less)
• Instead of Garam masala: Homemade garam masala, Curry powder (less authentic)
• Instead of Smoked paprika: Regular paprika + dash of liquid smoke
• Instead of Cayenne pepper: Red chili flakes, Hot sauce (reduce amount)
• Instead of Garlic: Garlic paste, Minced garlic (jar)
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Plain full‑fat yogurt: Greek yogurt, Kefir
• Instead of Unsalted butter: Ghee, Vegetable oil (less flavor)
• Instead of Onion: Shallot, Leek (white part)
• Instead of Canned diced tomatoes: Fresh tomatoes blended, Crushed tomatoes
• Instead of Heavy cream: Coconut milk, Half‑and‑half
• Instead of Fresh cilantro: Parsley

Equipment Needed

• Large skillet or frying pan
• Chef's knife
• Cutting board
• Microplane or fine grater
• Mixing bowl
• Wooden spoon or spatula
• Measuring spoons
• Measuring cup

Critical Steps — Do Not Skip

• Marinating the chicken briefly to infuse spice.
• Browning the chicken without overcooking.
• Reducing the tomato sauce to the right thickness.

Chef Tips from the Video

• Replace half the butter with ghee for an authentic Indian aroma.
• A pinch of sugar balances the acidity of the tomatoes.
• Finish with a drizzle of melted butter for extra richness.

Troubleshooting

Storage

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

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

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

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The sauce can be prepared up to 2 hours ahead; keep warm on low heat or reheat gently before adding chicken.