Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Plain yogurt: 1 cup
- Ginger-garlic paste: 2 tablespoons
- Garam masala: 2 teaspoons
- Chili powder: 1 teaspoon
- Tomato paste: 2 tablespoons
- Heavy cream: 1/2 cup
- Butter: 4 tablespoons, divided
Instructions
- Step 1: Marinate the chicken. In a bowl, combine the chicken, yogurt, ginger-garlic paste, garam masala, and chili powder. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Step 2: Cook the chicken. Melt 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 skillet and set aside.
- Step 3: Prepare 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 and fragrant.
- Step 4: Combine and simmer. Stir in the heavy cream and bring to a simmer. Reduce heat to low and add the cooked chicken back to the skillet.
- Step 5: Simmer and serve. Simmer for another 5-10 minutes, allowing the flavors to meld. Serve hot with rice or naan bread.
Notes
- Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat butter chicken on the stovetop over low heat, adding a splash of water or cream if needed to prevent drying.
- Serve this incredible butter chicken over fragrant basmati rice and garnish with fresh cilantro for a vibrant presentation.
- Bloom the tomato paste in the butter for a richer, deeper flavor, ensuring a truly exceptional sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American