Butter Chicken

Butter Chicken was the first Indian dish I made at home that tasted like the restaurant version, and I still remember being shocked at how simple it was. Tender chicken in a rich, silky tomato sauce with butter, cream and warm spices, ready in about 30 minutes.

The yogurt marinade is the step worth not skipping. It tenderizes the chicken and helps the spices soak in, so every bite carries flavor instead of just sitting in the sauce. Even twenty minutes on the counter makes a difference.

Serve it over basmati rice with warm naan for scooping, and make extra sauce on purpose. It is even better the next day, which makes this one of my favorite recipes to cook on a Sunday and eat again on Monday.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 2 tbsp garam masala
• 1 tbsp paprika
• 1 tbsp Kasuri methi
• to taste salt and pepper
• 4 tbsp ghee or unsalted butter
• 2 tbsp vegetable oil
• 2 medium onions
• 6 garlic cloves
• 2 tbsp ginger
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp honey or brown sugar
• 2 tbsp fresh cilantro
• 1 lime

Instructions

1. In a bowl, combine yogurt, 1 tbsp garam masala, paprika, Kasuri methi, salt, and pepper. Add chicken pieces and toss to coat. Cover and marinate for at least 30 minutes, up to overnight.
2. Heat 1 tbsp ghee and 1 tbsp oil in a large skillet over medium-high heat. In batches, sear chicken until golden on all sides but not cooked through, about 3-4 minutes per side. Transfer to a plate.
3. In a large pot, heat remaining 3 tbsp ghee and 1 tbsp oil. Add diced onions and cook for 8-10 minutes until deeply golden and caramelized.
4. Add minced garlic and ginger, cooking for 1-2 minutes until fragrant. Stir in tomato paste and cook 1 minute more.
5. Add crushed tomatoes, remaining 1 tbsp garam masala, and chicken broth. Bring to a simmer and cook for 10 minutes.
6. Add seared chicken to the sauce. Simmer for 10-12 minutes until chicken is cooked through.
7. Remove from heat and stir in heavy cream, honey, lime juice, and half the cilantro. Taste and adjust seasonings.
8. Serve hot over jasmine rice or with warm naan, garnished with remaining fresh cilantro and a dollop of yogurt if desired.