Butter Chicken

Ingredients

Instructions

1. 1

   MARINATE THE CHICKEN: In a large bowl, combine yogurt, 1 tbsp garam masala, turmeric, and 1/2 tsp salt. Add the cubed chicken and toss to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor. The yogurt tenderizes the chicken and helps the spices penetrate.

2. 2

   COOK THE CHICKEN: Melt 2 tbsp butter in a large, deep skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the marinated chicken pieces (shake off excess marinade). Cook 3-4 minutes per side until golden brown on the outside - the chicken doesn't need to be cooked through yet. Transfer to a plate and set aside.

3. 3

   BUILD THE SAUCE BASE: In the same pan, add the remaining 2 tbsp butter. Once melted, add the diced onion and cook over medium heat for 8-10 minutes, stirring occasionally, until deep golden brown - this caramelization is essential for authentic flavor. Add the minced garlic and grated ginger, stir constantly for 1 minute until fragrant.

4. 4

   ADD THE TOMATO AND SPICES: Stir in the tomato puree, remaining 1 tbsp garam masala, and Kashmiri chili powder (this gives the signature red color without too much heat). Season with 1/2 tsp salt. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the sauce darkens and the oil begins to separate around the edges - this means the spices are properly cooked.

5. 5

   FINISH WITH CREAM: Reduce heat to low. Slowly pour in the heavy cream while stirring constantly to prevent curdling. The sauce should turn a beautiful orange-red color. Return the chicken pieces along with any accumulated juices to the pan. Simmer gently for 15-20 minutes until the chicken is cooked through (165°F internal) and the sauce has thickened slightly. Stir occasionally to prevent sticking.

6. 6

   ADJUST AND SERVE: Taste and adjust seasoning - it may need more salt or a pinch of sugar to balance the acidity. Stir in half the cilantro. Transfer to a serving dish and garnish with remaining fresh cilantro. Serve immediately with steamed basmati rice or warm GF naan bread. A drizzle of cream on top before serving adds a restaurant touch.