Butter Chicken

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 cup plain whole-milk yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 5 cloves garlic, minced, divided
• 1 tbsp fresh ginger, grated, divided
• 4 tbsp butter, divided
• 1 yellow onion, finely chopped
• 1 (15 oz) can tomato puree
• 2/3 cup heavy cream
• 1 tbsp sugar
• 1 tsp salt, plus more to taste
• 1/4 tsp cayenne pepper
• 2 tbsp fresh cilantro, chopped, for serving
• 4 naan breads, for serving

Instructions

1. In a medium bowl, mix the yogurt, lemon juice, 1 teaspoon garam masala, cumin, turmeric, half the garlic, and half the ginger. Add the chicken, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes or up to overnight.
2. Melt 2 tablespoons butter in a large deep skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer and cook for 6 to 7 minutes, stirring occasionally, until lightly browned on the outside (it does not need to be fully cooked yet). Transfer to a plate.
3. Add the remaining 2 tablespoons butter to the same skillet, then add the onion and cook over medium heat for 6 to 7 minutes until soft and golden.
4. Stir in the remaining garlic and ginger, cooking for 1 minute until fragrant.
5. Pour in the tomato puree, remaining 1 teaspoon garam masala, sugar, salt, and cayenne. Bring to a simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce deepens in color and thickens slightly.
6. Carefully transfer the sauce to a blender and puree until completely smooth (or use an immersion blender directly in the pot), for a silky restaurant-style texture.
7. Return the smooth sauce to the pot over medium-low heat and stir in the heavy cream, simmering gently for 3 minutes.
8. Add the browned chicken and any accumulated juices back to the sauce, then simmer for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked to 165F and tender.
9. Taste the sauce and adjust salt or sugar as needed; it should taste rich and only mildly spicy.
10. Garnish with fresh cilantro and serve hot with warm naan for scooping.

Tips

Why You'll Love This

• Mild, kid-friendly curry
• Silky, restaurant-smooth sauce
• Great for meal prep and freezes well

Nutrition

Nutrition values are estimated per serving based on the ingredients used.