Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts, cut into ½ inch pieces
- ½ cup Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp fresh grated ginger
- 2 garlic cloves, minced
- 2 tsp garam masala
- ½ tsp smoked paprika
- ½ tsp turmeric powder
- ¾ tsp salt
Cooking
- 2 Tbsp cooking oil
- 3 Tbsp butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp fresh grated ginger
- 2 tsp garam masala
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 (15 oz.) can tomato sauce
- ¼ cup water
- ⅓ cup heavy cream, room temperature
Instructions
- Mix the marinade: In a large bowl, combine Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric powder, and salt. Stir until well combined to create the marinade.
- Marinate the chicken: Add the cut chicken pieces to the marinade, ensuring all pieces are fully coated. Cover and refrigerate for at least 1 hour or overnight for best flavor. Remove from refrigerator 10 minutes prior to cooking.
- Cook the chicken: Heat a large cast-iron skillet over medium-high heat and add cooking oil. Add the marinated chicken and cook, turning frequently, until lightly browned and cooked through, about 8-10 minutes.
- Cover the cooked chicken: Remove the chicken from the skillet and place on a plate. Cover with foil to keep warm while preparing the sauce.
- Sauté onions: Reduce heat to medium. In the same skillet, add butter and let it melt. Add diced onion and sauté for about 4 minutes until softened.
- Add spices and aromatics: Stir in minced garlic, grated ginger, garam masala, ground cumin, smoked paprika, salt, and turmeric powder. Cook and stir for 1 minute to release aromas.
- Simmer the sauce: Pour in tomato sauce and water. Stir to combine, reduce heat to medium-low, and let it simmer for 7-8 minutes, stirring occasionally.
- Incorporate cream: Add room temperature heavy cream to the sauce and stir well to create a rich, creamy texture.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer together for 2-3 minutes to meld flavors.
- Serve: Garnish with chopped cilantro if desired. Serve hot with cooked rice or naan bread for a complete meal. Enjoy your delicious homemade butter chicken!
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- If you prefer a spicier dish, add cayenne pepper or chopped chili to the marinade.
- Use full-fat Greek yogurt for creaminess and best results.
- Butter chicken pairs excellently with basmati rice or warm naan bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
