Butter Chicken

Butter chicken is easy to make at home and is so much better than take-out! The chicken is juicy and flavorful due to the spiced yogurt marinade. It's perfect served over Basmati rice with a side of naan bread to soak up the delicious sauce.

5 from 3 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Ingredients

1 and ½ pounds boneless, skinless chicken thighs (or breasts), cut into 1" pieces

For the Marinade:

½ cup plain yogurt
2 tablespoon oil
1 teaspoon garlic powder
½ teaspoon ground ginger
1 teaspoon garam masala
1 tablespoon chili powder
1 teaspoon salt

Butter Sauce:

2 tablespoon olive oil
2 tablespoon butter
½ white or yellow onion, chopped
2 cloves garlic, minced
1 (14 oz.) can stewed tomatoes, drained
¼ cup tomato paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
½ cup heavy cream

Instructions

Combine all of the ingredients for the marinade and toss with the chicken. Marinate at least 1 hour or overnight if time allows.
Heat the oil in a large skillet and add the chicken. Discard excess marinade. Brown the chicken for 3-5 minutes, remove from the pan, and set aside.
Add in the butter and chopped onions. Saute for 5 minutes until soft, add in the minced garlic and saute an additional minute.
Stir in the drained stewed tomatoes, tomato paste, salt, and all of the spices. Simmer for 5 minutes and then transfer the sauce to a blender. Blend until smooth and add back to the skillet along with the chicken.
Cover the pot and cook until the chicken is cooked through. Stir in the heavy cream and serve over Basmati rice with a side of toasted naan bread. Garnish with fresh chopped cilantro.