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 ounces
- Heavy Cream 1/2 cup
- Butter 4 tablespoons
Instructions
- Step 1: Marinate the chicken: In a bowl, combine the chicken, yogurt, ginger-garlic paste, garam masala, and chili powder. Mix well and refrigerate for at least 30 minutes, or preferably 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. Remove the chicken from the skillet and set aside.
- Step 3: Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until slightly darkened.
- Step 4: Simmer the sauce: Add 1/2 cup of water to the skillet and stir to combine. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Step 5: Finish the dish: Stir in the heavy cream. Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for another 5 minutes to allow the flavors to meld. Serve hot with rice or naan.
Notes
- For best flavor, allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the sauce to restore its creamy consistency.
- Serve Butter Chicken garnished with fresh cilantro and a dollop of yogurt for a restaurant-style presentation.
- For a richer flavor, brown the tomato paste until it deepens in color and releases its sweetness before adding water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American