Ingredients
For the Chicken Marinade:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 3/4 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
For the Butter Chicken Sauce:
- 2 tablespoons butter (plus 1 tablespoon for finishing)
- 1 tablespoon oil (optional, for searing)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (Kashmiri chili powder or regular)
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro, for garnish
Instructions
Marinate the Chicken
In a large bowl, combine all marinade ingredients. Add the chicken and toss to coat.
Cover and refrigerate for at least 1 hour or overnight for best flavor.
2. Cook the Chicken
In a large skillet or pan, heat 1 tablespoon oil over medium-high heat.
Sear the marinated chicken pieces for 3–4 minutes per side, until browned but not fully cooked through. Remove and set aside.
3. Make the Sauce
In the same pan, melt 2 tablespoons butter over medium heat. Add the onion and sauté for 4–5 minutes until soft.
Stir in garlic, ginger, and remaining spices. Cook for 1 minute until fragrant.
Add the tomato sauce, stir well, and simmer for 10 minutes to reduce slightly.
Stir in the cream, sugar (if using), and season with salt to taste.
Add the chicken back into the sauce. Simmer on low heat for another 10–12 minutes, or until chicken is cooked through and tender.
Finish with a pat of butter and stir to melt for extra richness.
4. Serve
Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or cauliflower rice for a low-carb option.
Notes
- Want it spicier? Add cayenne or fresh green chilies.
- Dairy-free: Use coconut cream and vegan butter.
- Make ahead: Tastes even better the next day!