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Indian Butter Chicken

A rich and creamy Indian-style butter chicken made with tender marinated thighs in a velvety tomato-based sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 2 tbsp unsalted butter
  • 1 cup tomato puree
  • 1 tsp chili powder
  • 0.5 cup heavy cream
  • 1 tsp dried fenugreek leaves
  • 1 tsp salt

Equipment

  • Large skillet
  • Mixing bowl

Method
 

Preparation
  1. Combine yogurt, lemon juice, ginger-garlic paste, and garam masala in a large bowl.
  2. Add chicken pieces to the marinade and let sit for at least 30 minutes.
  3. Heat a large skillet over medium-high heat.
  4. Sear the chicken pieces until golden-brown and cooked through, about 6 minutes.
  5. Remove chicken from skillet and set aside.
  6. Melt butter in the same skillet over medium heat.
  7. Stir in tomato puree and chili powder, heating until bubbling.
  8. Reduce heat to low and stir in heavy cream until smooth.
  9. Return chicken to the skillet and fold to coat.
  10. Sprinkle with crushed dried fenugreek leaves and simmer for 2 minutes.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently on the stovetop with a splash of water.