Butter Chicken

Tender yogurt-marinated chicken simmered in a rich, buttery tomato cream sauce with garlic, ginger, and warm garam masala.

Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 0.5 cup plain yogurt
• 2 teaspoons garam masala
• 1.25 teaspoons kosher salt
• 4 tablespoons unsalted butter
• 1 medium yellow onion
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 28 ounces crushed tomatoes
• 0.75 cup heavy cream
• 0.25 cup fresh cilantro

Cooking instructions

1. Cut the chicken into 1 1/2-inch pieces. In a bowl, stir together the yogurt, 1 teaspoon garam masala, and 1/2 teaspoon salt. Add the chicken, coat well, and marinate for at least 15 minutes or up to 8 hours in the refrigerator. (about 15 min)
2. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed, and cook until browned on the outside and nearly cooked through, about 4 minutes per side. Transfer to a plate. (about 10 min) — Medium-high heat
3. Reduce the heat to medium and melt the remaining 2 tablespoons butter. Add the finely chopped onion and cook until softened and lightly golden, about 5 minutes. Stir in the minced garlic and grated ginger; cook for 1 minute. (about 6 min) — Medium heat
4. Add the crushed tomatoes, remaining 1 teaspoon garam masala, and remaining 3/4 teaspoon salt. Simmer, stirring occasionally, until slightly thickened, about 10 minutes. (about 10 min) — Medium-low heat
5. Stir in the cream and return the chicken and any accumulated juices to the skillet. Simmer gently until the chicken is cooked through and reaches 165°F in the thickest pieces, about 5 minutes. Do not boil vigorously after adding the cream. (about 5 min) — Gentle simmer
6. Taste and adjust the salt. Sprinkle with chopped cilantro and serve hot with rice or naan. (about 2 min)