Name: Delicious Homemade Butter Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes; 1 cup plain full-fat yogurt; 2 tbsp ginger-garlic paste (divided); 1 tsp turmeric powder; 1-2 tsp red chili powder (adjust to taste); 1.5 tsp garam masala (divided); 3 tbsp unsalted butter (divided); 1 tbsp neutral oil (like canola or vegetable); 1 large onion, finely chopped; 1 (28 oz) can crushed tomatoes or tomato purée; 1 tbsp tomato paste; 1/2 cup water or chicken broth; 1/2 cup heavy cream; 1 tsp kasuri methi (dried fenugreek leaves), crushed (optional); Salt to taste; Pinch of sugar or honey (optional, for balance); Squeeze of lemon juice or splash of white vinegar (optional, for balance); Fresh cilantro, chopped, for garnish

Description

Discover the best flavor of Homemade Butter Chicken with this step-by-step recipe. Easy to make and incredibly satisfying!

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup plain full-fat yogurt
2 tbsp ginger-garlic paste (divided)
1 tsp turmeric powder
1–2 tsp red chili powder (adjust to taste)
1.5 tsp garam masala (divided)
3 tbsp unsalted butter (divided)
1 tbsp neutral oil (like canola or vegetable)
1 large onion, finely chopped
1 (28 oz) can crushed tomatoes or tomato purée
1 tbsp tomato paste
1/2 cup water or chicken broth
1/2 cup heavy cream
1 tsp kasuri methi (dried fenugreek leaves), crushed (optional)
Salt to taste
Pinch of sugar or honey (optional, for balance)
Squeeze of lemon juice or splash of white vinegar (optional, for balance)
Fresh cilantro, chopped, for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken, yogurt, 1 tbsp ginger-garlic paste, turmeric, red chili powder, and 1 tsp garam masala. Mix well. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Sear the Chicken: Heat oil and 1 tbsp butter in a large pan over medium-high heat. Sear marinated chicken in batches until browned on all sides. Remove and set aside.
3. Build the Sauce Base: In the same pan, melt 2 tbsp butter. Sauté chopped onion until translucent (5-7 mins). Add remaining 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant. Stir in ground cumin, coriander, and a pinch more red chili powder; cook for 30 seconds.
4. Simmer the Sauce: Add crushed tomatoes and tomato paste. Cook, stirring, for 5-7 minutes until sauce darkens. Stir in water/broth, bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes.
5. Blend and Finish: Remove from heat. Carefully blend the sauce until smooth (using an immersion blender or regular blender). Return to pan. Stir in browned chicken, remaining 1 tbsp butter, and heavy cream. Gently heat over low heat until warmed through; do not boil.
6. Adjust and Serve: Stir in remaining 1/2 tsp garam masala and crushed kasuri methi (if using). Taste and adjust for salt, sweetness (sugar/honey), and acidity (lemon/vinegar). Garnish with fresh cilantro and serve hot with basmati rice and naan.

Prep Time: 30 mins (plus 30 mins-overnight marinating)
Cook Time: 45 mins