Butter Chicken
Indian spiced boneless chicken in a creamy, buttery, tomato-based sauce
Ingredients
Chicken:
- 2 lbs boneless chicken thighs cut into medium pieces
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp tandoori paste
- 1 tsp salt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1/4 cup Greek yogurt
- 1/4 cup oil
Sauce:
- 4 tbsp butter
- 1 cup cubed onion
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 tsp salt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/4 cup Greek yogurt
- 1 tbsp tomato paste
- 1 cup diced tomatoes fresh or canned
- 1 tbsp almond powder
- 1/2 tsp sugar
- 1.5 cups heavy cream
- 1/2 tsp kasuri methi dried fenugreek leaves
Instructions
Chicken:
- Marinate chicken with all the ingredients listed under “Chicken” except for the oil.
- Heat oil and sear the chicken pieces on both sides. Work in batches so the pan is not overcrowded. The chicken does not need to cook through, they just need to be lightly browned. Remove from pan and set aside.
Sauce:
- In the same pan, melt butter. Then add onions and sauté until golden.
- Add ginger paste, garlic paste, and all spices (salt, coriander powder, cumin powder, Kashmiri chili powder, garam masala, and turmeric). Sauté covered until the oil separates. You can add a splash of water to prevent burning.
- Add Greek yogurt, tomato paste, diced tomatoes, almond powder, and sugar. Sauté for another 2-3 minutes.
- Transfer to a blender or food processor and purée until you have a smooth paste. Return to pan.
- Add heavy cream to form a creamy sauce.
- Add chicken and simmer covered for about 20 minutes or until the chicken is cooked through (test a piece). If you want it to be saucier, you can add more heavy cream or milk.
- Sprinkle kasuri methi on top. Enjoy with naan or rice.