Butter Chicken

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/2 cup Plain Greek Yogurt
• 2 tbsp Ginger-garlic paste
• 1 tbsp Garam masala
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 tbsp Lemon juice
• 4 tbsp Butter
• 1 medium Onion, finely chopped
• 2 tbsp Tomato paste
• 1 28 oz can Crushed tomatoes
• 1/2 cup Heavy cream
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• to taste Salt
• for garnish Fresh cilantro, chopped

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces. In a bowl, marinate the chicken with Greek yogurt, ginger-garlic paste, garam masala, turmeric powder, chili powder, lemon juice, and salt. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

2. 2

   Heat 2 tablespoons of butter in a large skillet or pot over medium heat. Add the marinated chicken and cook until browned on all sides and cooked through (about 8-10 minutes). Remove the chicken from the skillet and set aside.

3. 3

   In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until softened and translucent (about 5 minutes).

4. 4

   Stir in the tomato paste and cook for 1 minute, stirring constantly.

5. 5

   Add the crushed tomatoes and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.

6. 6

   Reduce the heat to low. Stir in the heavy cream and kasuri methi. Simmer for another 5 minutes.

7. 7

   Return the cooked chicken to the skillet and stir to combine with the sauce. Heat through for another 2-3 minutes.

8. 8

   Garnish with fresh cilantro before serving. Serve hot with gluten-free naan bread or rice.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.