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Mastering the Art of Butter Chicken

Butter Chicken Masterclass made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 kg chicken thighs boneless and skinless
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tbsp ginger-garlic paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp salt or to taste
  • 4 tbsp butter
  • 1 medium onion finely chopped
  • 2 cups tomato puree
  • 1 cup heavy cream
  • 1/4 cup fresh cilantro chopped (for garnish)

Instructions

  • In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, chili powder, and salt. Mix well to create a marinade.
  • Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
  • In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  • Stir in the marinated chicken along with the marinade. Cook for about 5 minutes, stirring occasionally, until the chicken is browned.
  • Pour in the tomato puree and bring to a simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
  • Reduce the heat to low, then stir in the heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld.
  • Taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.