Butter Chicken

Creamy, cozy, and better than takeout. Tender chicken simmered in a velvety tomato-butter sauce and served over fluffy rice.

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Servings: 4
Prep Time: 20 minutes
Marinate Time: 30 minutes (the longer it marinates the better)
Cook Time: 35 minutes
Difficulty: Easy

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Note: Measure with your heart and adjust seasonings as needed!

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Chicken Marinade:

• 1½ lbs boneless skinless chicken breast, cut into bite-sized pieces

• 1 cup plain Greek yogurt

• 1 tbsp lemon juice

• 2 tsp garam masala

• 1 tsp smoked paprika

• 1 tsp turmeric

• 1 tsp kosher salt

• ½ tsp black pepper

• 3 cloves garlic, minced

• 2 tsp grated ginger or paste

• Neutral oil, for cooking chicken

Mix everything together and marinate at least 30 minutes (2-4 hours is even better).

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Butter Chicken Sauce:

Ingredients:

• 4 tbsp butter

• 1 medium onion, finely diced

• 4 cloves garlic, minced

• 1 ½ tbsp grated ginger or paste

• 1 tbsp garam masala

• 1 tsp smoked paprika

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp cayenne

• 1-2 tsp ground cinnamon (optional)

• 1 ½ tbsp tomato paste

• 1 (14 oz) can tomato sauce

• 1 tsp honey

• ¾ cup heavy cream

• 1 tsp kosher salt (plus more to taste)

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Serving:

• Rice, cooked

• Cilantro

• Kasuri methi, optional

• Heavy cream, for serving

• Butter, for serving

• Naan

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Instructions:

1. Cook the Chicken:

Heat a large skillet over medium-high heat.

Add 1 tbsp neutral oil and cook the marinated chicken in batches until browned. It doesn’t need to be fully cooked through yet.

Transfer to a plate.

2. Build the Sauce:

Lower heat to medium.

Add butter, onion, and cinnamon.

Cook 6-8 minutes until soft and lightly golden.

Add garlic and ginger.

Cook 1 minute.

Add:

• Garam masala

• Smoked paprika

• Turmeric

• Cumin

• Cayenne

Toast for 30 seconds.

Stir in tomato paste and cook 1 minute.

Add tomato sauce, honey, and salt.

Simmer 10 minutes.

3. Blend (optional):

For an ultra-smooth sauce:

• Carefully blend the sauce until silky smooth.

• Return to the pan.

4. Finish:

Stir in heavy cream.

Return chicken and any juices to the pan.

Simmer covered 8-10 minutes until the chicken reaches 165°F and the sauce thickens.

Stir in:

• Extra tablespoon of butter

• Crushed kasuri methi (if using)

Taste and adjust salt.