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