Ingredients
- Chicken thighs, boneless and skinless: 1.5 lbs, cut into 1-inch pieces
- Plain yogurt: 1 cup
- Lemon juice: 2 tablespoons
- Ginger-garlic paste: 2 tablespoons
- Garam masala: 1 tablespoon
- Kashmiri chili powder: 1 tablespoon
- Butter: 4 tablespoons
- Tomato paste: 6 oz can
Instructions
- Step 1: In a bowl, marinate the chicken with yogurt, lemon juice, ginger-garlic paste, garam masala, and Kashmiri chili powder. Mix well, cover, and refrigerate for at least 30 minutes, or preferably overnight.
- Step 2: 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: In the same skillet, melt the remaining 2 tablespoons of butter. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until the paste darkens slightly.
- Step 4: Stir in 1 cup of water and bring to a simmer. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Step 5: 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
- Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed to loosen the sauce.
- Garnish with fresh cilantro and a swirl of cream for an extra touch of elegance when serving.
- For a richer flavour, bloom the garam masala and chili powder in the melted butter before adding the tomato paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American