Homemade Butter Chicken: Ultimate Comfort in 5 Steps

Scale

1 ½ lbs boneless, skinless chicken thighs

1 cup plain Greek yogurt

1 tbsp lemon juice

2 tsp ground cumin

2 tsp garam masala

1 tsp turmeric

1 tsp chili powder

2 tbsp butter

1 large onion, finely chopped

3 cloves garlic, minced

1 tbsp grated ginger

1 can (15 oz) crushed tomatoes

1 cup heavy cream

1 tsp salt

Fresh cilantro for garnish

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1. Mix yogurt, lemon juice, cumin, garam masala, turmeric, and chili powder. Add chicken and marinate at least 1 hour.

2. Heat butter in skillet, sear chicken until browned but not fully cooked. Remove.

3. In the same pan, cook onion, garlic, and ginger until golden. Add tomatoes and simmer 10 minutes.

4. Return chicken, stir in cream, and simmer 15–20 minutes until cooked through.

5. Garnish with fresh cilantro and serve with rice or naan.

Coconut milk or cashew cream can replace heavy cream.

Make sauce ahead and freeze for later use.