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5 from 2 votes

Butter Chicken

Course: Main Dish
Keyword: Chicken

Ingredients

For the marinade

  • 1 cup yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground red chili powder
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • ½ tsp salt
  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp clarified butter

For the Sauce

  • ½ cup butter cut into cubes
  • 2 cups tomato sauce
  • 1 tbsp sugar
  • 1 tsp ground red chili powder
  • 2 tbsp dried fenugreek leaves
  • 1 tsp garam masala
  • 2 cups heavy cream
  • salt to taste

Instructions

For the marinade

  • Combine all ingredients in a bowl, cover and marinate overnight, or a minimum of 2 hours.
  • In a large Dutch Oven, add Clarified Butter and heat on high. Add chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a deep brown crust. Remove with a slotted spoon and set aside.

For the Sauce

  • Using the same dutch oven, melt ¼ cup of butter and add Tomato Sauce, Sugar, Red Chili, 1 tbsp of Fenugreek Leaves, and Garam Masala. Stir, and scrape all the bits of spice leftover from frying the chicken in the pan.
  • Continue to cook until tomatoes reduce, thicken, and butter begins to separate (approximately 15-20 minutes).
  • Add remaining Butter, Heavy Cream (reserving a few tablespoons), and Salt to taste. Return chicken to pan, bringing the mixture to a simmer. Cook for 5 minutes until chicken is cooked through.
  • Garnish with remaining Dried Fenugreek Leaves, and a drizzle of Heavy Cream.