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Easy Butter Chicken

Tender yogurt-marinated chicken simmered in a rich, creamy tomato sauce with garam masala, ginger, and garlic.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: American, Indian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken thighs, cubed
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala for the marinade
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon tomato paste
  • 14.5 ounces crushed tomatoes
  • 2 teaspoons garam masala for the sauce
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ½ cup heavy cream
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh cilantro

Equipment

  • 12-inch deep skillet or Dutch oven
  • Mixing bowl (for the marinade)
  • Wooden spoon
  • Immersion blender (optional)

Method
 

  1. Step 1: Marinate the chicken in the yogurt, lemon juice, garam masala, turmeric, and salt for 15 to 30 minutes.
  2. Step 2: Cook the onion in the butter until soft and golden.
  3. Tip: This takes 6 to 8 minutes.
  4. Step 3: Stir in the garlic, ginger, tomato paste, and spices and cook for 1 to 2 minutes.
  5. Step 4: Add the crushed tomatoes and simmer for 5 minutes.
  6. Step 5: Add the chicken and marinade and simmer 12 to 15 minutes until cooked through.
  7. Tip: Chicken should reach 165°F.
  8. Step 6: Stir in the cream and sugar and garnish with cilantro.
  9. Tip: Add the cream off high heat to prevent splitting.

Notes

Calories are an estimate per serving without rice or naan.
Blend the sauce before adding the chicken for a smoother, restaurant-style finish.