Indian home cooking · kid favorite

Butter Chicken

35 minMediumServes 2Kids OKSpice: Mild (adjustable)

Ingredients

chicken thigh400g (0.9 lb)Any store

plain yogurt3 TbspAny store

onion1/2Any store

garlic3 clovesAny store

ginger1 knobAny store

butter3 TbspAny store

rice or naanfor 2Either

tomato puree1 cupAny store

heavy cream1/2 cupAny store

garam masala1 TbspH-Mart

cumin powder1 tspAny store

paprika powder1 tspAny store

salta pinchAny store

13 to buy

Cut the chicken thigh into bite-size pieces and marinate at least 15 minutes with the yogurt, cumin powder, and salt.

~15 min

Why: The yogurt's acidity tenderizes the meat and lets the spices soak in all the way through.

Melt 1 Tbsp butter in a pan and cook the marinated chicken until the outside is done.

~5 min

Add more butter to the same pan and sauté the chopped onion, garlic, and ginger.

~4 min

Add the tomato puree, paprika, and garam masala and simmer 5 minutes.

~5 min

Add the cooked chicken and simmer over medium-low heat for 10 minutes.

~10 min

Watch out: Keeping it on high heat splatters the sauce and scorches the bottom of the pan — keep it at medium-low.

Stir in the cream until smooth and simmer 2-3 minutes more.

~3 min

Season with salt and serve with rice or naan.

~1 min

—
A longer marinade (up to overnight) makes the chicken even more tender.
—
Add the cream at the end and don't overcook it, or the texture loses its smoothness.
—
For heat, add a pinch of cayenne pepper.

Refrigerate 3 days, freeze up to 1 month. Reheat gently over low heat so the sauce doesn't break.