Homemade Butter Chicken

Ingredients:

For the Chicken Marinade:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• ½ cup plain yogurt

• 1 tbsp lemon juice

• 1½ tsp ground cumin

• 1½ tsp garam masala

• 1 tsp turmeric

• 1 tsp paprika

• 1 tsp salt

• 1 tbsp grated garlic

• 1 tbsp grated ginger

For the Sauce:

• 2 tbsp butter (plus more as needed)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp grated ginger

• 1½ tsp ground cumin

• 1½ tsp garam masala

• 1 tsp chili powder (or to taste)

• 1 tsp paprika

• 1 can (14 oz) crushed tomatoes

• 1 cup heavy cream (or coconut cream for dairy-free)

• 1 tbsp sugar (optional, balances acidity)

• Salt, to taste

• Fresh cilantro, for garnish

👨‍🍳 Instructions:

1. Marinate the chicken:

• In a large bowl, combine all marinade ingredients.

• Add chicken and mix well. Cover and marinate for at least 1 hour, or ideally overnight in the fridge.

2. Cook the chicken:

• In a large skillet or grill pan, cook marinated chicken over medium-high heat until lightly charred and cooked through (about 5–6 minutes per side if whole pieces, or 6–8 minutes total if in chunks).

• Remove and set aside. (It’s okay if it’s not fully cooked — it’ll finish in the sauce.)

3. Make the sauce:

• In the same skillet, melt 2 tbsp butter over medium heat.

• Add chopped onion and sauté until soft and golden, about 5 minutes.

• Add garlic, ginger, and all the spices. Cook for 1 minute until fragrant.

• Stir in crushed tomatoes and simmer for 10 minutes, until slightly thickened.

• Blend the sauce (optional for smooth texture) using an immersion blender or standard blender.

4. Finish the dish:

• Return sauce to pan, stir in cream and sugar. Simmer gently for 5 minutes.

• Add cooked chicken to the sauce and simmer for another 10 minutes until chicken is tender and coated in sauce.

5. Serve:

• Garnish with fresh cilantro and a swirl of cream or butter.

• Serve hot with naan, basmati rice, or roti.

🔁 Tips & Variations:

• Grill or broil the chicken for a smokier flavor.

• Make it spicier by adding chopped green chilies or extra chili powder.

• Use cashew cream or coconut milk to make it dairy-free.