Butter Chicken
There's a reason butter chicken is one of the most beloved dishes on the planet. Tender pieces of chicken swim in a velvety tomato sauce enriched with butter, cream, and a warmly spiced blend of garam masala, cumin, and fenugreek. The magic starts with a yogurt marinade that tenderizes the chicken while infusing it with ginger, garlic, and smoky spices. Then the sauce comes together in one pot, building layers of flavor as onions soften, tomatoes break down, and whole spices bloom in butter.
This version keeps things approachable for a weeknight but doesn't cut corners on flavor. The fenugreek leaves (kasuri methi) are the secret ingredient that gives butter chicken its distinctive, slightly sweet, herbaceous finish. You can find them at any Indian grocery store or online, and they last for months in the pantry. Serve this over fluffy basmati rice with warm naan on the side for tearing and scooping. A squeeze of lemon right before serving brightens everything up beautifully.
Ingredients
- ● 1.5 lbs boneless skinless chicken thighs
- ● 1/2 cup plain whole milk yogurt
- ● 2 tsp garam masala
- ● 1 tsp ground cumin
- ● 1/2 tsp ground turmeric
- ● 1 tsp smoked paprika
- ● 2 tbsp fresh ginger
- ● 4 garlic cloves
- ● 3 tbsp unsalted butter
- ● 1 large yellow onion
- ● 14 oz crushed tomatoes
- ● 1/2 cup heavy cream
- ● 1 tbsp dried fenugreek leaves (kasuri methi)
- ● 1 tsp salt
- ● 2 tbsp fresh cilantro
Instructions
- 1Combine yogurt, 1 tsp garam masala, cumin, turmeric, smoked paprika, half the ginger, and half the garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 20 minutes, or up to 8 hours.
- 2Melt butter in a large, deep skillet or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until soft and golden, about 6 minutes.
- 3Add remaining ginger and garlic. Cook for 1 minute until fragrant.
- 4Pour in crushed tomatoes and remaining 1 tsp garam masala. Stir well, bring to a simmer, and cook for 10 minutes until the sauce thickens slightly and the raw tomato flavor cooks out.
- 5Transfer the sauce to a blender or use an immersion blender to puree until completely smooth. Return to the skillet.
- 6Bring the sauce back to a gentle simmer over medium heat. Add the marinated chicken pieces (scrape off excess marinade). Cook for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through.
- 7Stir in heavy cream, dried fenugreek leaves (crush them between your palms as you add them), and salt. Simmer for 3 more minutes to meld the flavors.
- 8Taste and adjust salt. Garnish with fresh cilantro and serve over basmati rice or with warm naan.
Nutrition Facts
| Calories | 420 |
|---|---|
| Protein | 35g |
| Carbohydrates | 14g |
| Fat | 26g |
