Creamy Butter Chicken

This rich and creamy butter chicken is a comforting meal that I make a few times a year. I got the recipe from an old Indian classmate many years ago.

📝 Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons fresh lemon juice
• 1 tablespoon garam masala
• 1 tablespoon minced ginger
• 1 tablespoon minced ginger
• 1/2 teaspoon kashmiri chili powder ((or 1/4 tsp cayenne pepper))
• 1/2 teaspoon salt
• 2/3 cup Greek yogurt
• 4 tablespoons butter
• 1 large onion ((diced))
• 2 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon kashmiri chili powder ((or 1/2 tsp cayenne pepper))
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 (14-ounce) can crushed tomatoes
• 1 tablespoon sugar
• 1 cinnamon stick
• 1/2 cup heavy whipping cream
• 1 teaspoon kasoori methi ((optional))

👨‍🍳 Instructions

1. 1Combine the chicken marinade ingredients in a medium bowl. Marinate for at least 30 minutes, preferably overnight.
2. 2Heat 1 tablespoon of oil in a large pan over medium-high heat. Fry the chicken in several batches until charred on the outside and cooked through. If a lot of burnt bits end up on the pan, make sure to wipe between batches. Remove the chicken to a plate.
3. 3In a large pot, melt the butter over medium heat. Cook the onions, garlic, and ginger for 7-8 minutes until golden.
4. 4Add the cumin, coriander, garam masala, kashmiri chili powder, salt, and turmeric. Cook for 30-60 seconds.
5. 5Add the crushed tomatoes and 2 cups of water. Use an immersion blender or blender to puree the mixture.
6. 6Add the sugar and cinnamon stick. Bring to a boil and simmer for 25-30 minutes.
7. 7Stir in the heavy cream and kassori methi. Bring to a gentle simmer for a few minutes, then add the chicken. Once the chicken is heated up, serve with naan or rice. Enjoy!