Butter Chicken Recipe

Course Chicken, Main Course

Cuisine American, Indian-inspired

Keyword butter-chicken-recipe, easy-butter-chicken-recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 374kcal

2 lbs boneless skinless chicken thighs OR boneless skinless chicken breasts cut into chinks
1 8 oz container plain yogurt
2 tsp garam masala
1 tsp curry powder
1 tsp salt
1 tsp chili powder
1 tsp granulated garlic
1 tsp onion powder
1 tsp paprika
1 tsp cumin
1 tsp turmeric powder
1 tsp dried fenugreek leaves
4 medium cloves garlic minced
1 Tbsp grated ginger
Sauce:
1/4 cup ghee
1 1/2 cups tomato puree
1 cup heavy cream
1 1/2 tsp salt
1 tsp sugar
cooked basmati rice and chopped cilantro for serving

Marinade: Cut chicken thighs into bite-sized chunks, set aside.
In a large bowl whisk together yogurt, garam masala, curry powder, salt, chili powder, granulated garlic, onion powder, paprika, cumin, turmeric, minced garlic and ginger until smooth. Add the chicken to the bowl and toss in the marinade, cover with plastic wrap, and chill for at least one hour or overnight to marinate.
Prepare: In a 6 quart Dutch oven or similar heavy bottomed pot, heat ghee over medium high heat.
Remove chicken from marinade and reserve marinade. Arrange chicken in a single layer on the bottom of the Dutch oven. Cook for 2-3 minutes, then turn. Cook for around 2-3 minutes or just until browned on all sides,
To the pot add tomato puree, heavy cream, sugar, salt, and any leftover yogurt marinade from the chicken to the pot and mix together, scraping any browned bits from the bottom of the pot.
Bring to a gentle simmer then immediately lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
Serve immediately ladled over cooked basmati rice, garnished with fresh cilantro and a side of naan.