Vodka sauce but make it butter chicken¿

Ingredients

• 2 pounds Chicken Breast or Thighs (boneless, skinless, cut into 1‑inch cubes)
• 1 tablespoon Garlic (minced)
• 1 tablespoon Ginger (minced)
• 1/2 cup Plain Yogurt (full‑fat, for marinating)
• 2 teaspoons Kashmiri Chili Powder (mild, bright red color)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Kosher Salt (plus extra for seasoning onion)
• 3 tablespoons Olive Oil (for browning chicken and sautéing onion)
• 1 large Onion (diced)
• 2 tablespoons Unsalted Butter
• 1 teaspoon Garam Masala
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 can Tomato Paste (6 oz (170 g) can, full‑strength)
• 1 cup Water
• 1 cup Heavy Cream
• 1 tablespoon Maple Syrup (adds a subtle sweetness)
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the cubed chicken, minced garlic, minced ginger, plain yogurt, Kashmiri chili powder, turmeric powder, and kosher salt. Mix until every piece is evenly coated.

   Time: PT10M

2. Brown the Chicken

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the marinated chicken in a single layer and cook, turning occasionally, until browned on all sides, about 8‑10 minutes. Transfer the browned chicken to a plate.

   Time: PT10M

   Temperature: Medium‑high

3. Sauté Onion and Build the Base

   Add the remaining 1 Tbsp olive oil to the same skillet. Add the diced onion and a pinch of kosher salt. Cook, stirring occasionally, until the onion softens and turns translucent, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

4. Toast the Spices

   Stir in the butter, minced garlic, minced ginger, garam masala, cumin powder, coriander powder, and Kashmiri chili powder. Cook, stirring constantly, for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Incorporate Tomato Paste

   Add the entire can of tomato paste to the skillet. Stir well and let it cook, stirring occasionally, for about 15 minutes until the paste deepens to a rich red color.

   Time: PT15M

   Temperature: Medium

6. Create the Sauce

   Pour in 1 cup water and stir to loosen the tomato base. Then add 1 cup heavy cream, 1 Tbsp maple syrup, and the browned chicken pieces. Mix everything together and simmer for 5‑6 minutes until the chicken is cooked through and the sauce is glossy.

   Time: PT6M

   Temperature: Medium

7. Finish with Lemon Juice

   Stir in 1 Tbsp fresh lemon juice just before removing from heat. Give the sauce a final gentle stir.

   Time: PT1M

8. Serve

   Serve the butter chicken hot with naan, roti, or steamed basmati rice.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast or Thighs: Chicken thighs, Chicken breast
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Plain Yogurt: Greek yogurt, buttermilk
• Instead of Kashmiri Chili Powder: Paprika, regular chili powder (use less)
• Instead of Turmeric Powder: Ground turmeric
• Instead of Kosher Salt: Sea salt
• Instead of Olive Oil: Vegetable oil, ghee
• Instead of Onion: Yellow onion, shallots (smaller amount)
• Instead of Unsalted Butter: Ghee, margarine
• Instead of Garam Masala: Curry powder (adjust other spices)
• Instead of Cumin Powder: Ground cumin
• Instead of Coriander Powder: Ground coriander
• Instead of Tomato Paste: Tomato purée (use 2× amount)
• Instead of Heavy Cream: Half‑and‑half, coconut cream (vegan)
• Instead of Maple Syrup: Honey, brown sugar (1 tsp)
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Skillet or Dutch Oven
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Spatula
• Tongs (optional)

Critical Steps — Do Not Skip

• Marinating the chicken ensures tenderness and flavor.
• Browning the chicken develops caramelized notes.
• Cooking tomato paste until deep red prevents raw tomato taste.
• Adding heavy cream at the right time creates a silky sauce.
• Finishing with lemon juice balances richness.

Chef Tips from the Video

• Use bone‑in, skinless chicken thighs for extra juiciness.
• Replace butter with ghee for a richer, authentic flavor.
• Finish with a handful of chopped cilantro for color and freshness.

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 overnight before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

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

Frequently Asked Questions