Ingredients
- Chicken thighs, boneless and skinless, cut into 1-inch pieces: 1.5 pounds
- Plain yogurt: 1 cup
- Ginger-garlic paste: 2 tablespoons
- Garam masala: 2 teaspoons
- Chili powder: 1 teaspoon
- Lemon juice: 1 tablespoon
- Tomato paste: 2 tablespoons
- Heavy cream: 1/2 cup
Instructions
- Step 1: Marinate the chicken by combining it with yogurt, ginger-garlic paste, garam masala, chili powder, and lemon juice in a bowl. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Step 2: In a large pan or pot, heat some oil or butter over medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
- Step 3: In the same pan, add tomato paste and cook for a minute. Then add water or chicken broth (about 1 cup) and stir to deglaze the pan. Simmer for 5 minutes.
- Step 4: Return the chicken to the pan. Stir in heavy cream and simmer for another 10-15 minutes, or until the sauce has thickened to your liking.
- Step 5: Garnish with fresh cilantro and serve hot with rice or naan bread.
Notes
- For best flavor, marinate the chicken overnight; the longer it marinates, the more tender and flavorful it becomes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing flavors to meld even further.
- Reheat gently over low heat, adding a splash of milk or broth if the sauce becomes too thick, to maintain its creamy texture.
- Serve with a dollop of plain yogurt or a squeeze of lime to brighten the rich flavors of the butter chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American