Ingredients
Scale
- Chicken Thighs (boneless, skinless) 1.5 lbs, cut into 1-inch pieces
- Plain Yogurt 1 cup
- Ginger-Garlic Paste 2 tablespoons
- Garam Masala 1 tablespoon
- Chili Powder 1 teaspoon
- Tomato Paste 6 oz can
- Heavy Cream 1 cup
- Butter 4 tablespoons
Instructions
- Step 1: Marinate the chicken: In a bowl, combine chicken, yogurt, 1 tablespoon ginger-garlic paste, 1/2 tablespoon garam masala, and chili powder. Mix well and refrigerate for at least 30 minutes, or up to overnight.
- Step 2: Cook the chicken: Heat 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the chicken from the pot and set aside.
- Step 3: Make the sauce: In the same pot, melt the remaining 2 tablespoons of butter. Add the remaining 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring constantly.
- Step 4: Simmer the sauce: Stir in the remaining 1/2 tablespoon of garam masala. Add 1/2 cup of water to the pot and scrape up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 5: Finish the dish: Stir in the heavy cream and return the cooked chicken to the pot. Simmer for another 5-10 minutes, or until the sauce has thickened slightly. Season with salt to taste. Serve hot with rice or naan.
Notes
- Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftovers in a saucepan over low heat, adding a splash of water or cream if needed to loosen the sauce.
- Garnish with freshly chopped cilantro and serve alongside warm naan bread for dipping up every last bit of that delicious sauce.
- For an even richer flavor, try browning the tomato paste a little longer to caramelize the sugars, but watch carefully to avoid burning!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American