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Butter Chicken

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
120 min
SERVINGS
4 servings
Lunch Dinner Indian
Butter Chicken
Ingredients
  • 1/3 cup plain nonfat yogurt
  • 1 tablespoon tandoori masala powder
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 onion, chopped
  • 1 (1 inch) piece fresh ginger
  • 1 clove garlic
  • 2 tablespoons water
  • 3 tablespoons cooking oil, divided
  • 2 teaspoons garam masala
  • 1/4 teaspoon Indian chili powder
  • 1 cup tomato sauce
  • 1 cup half and half
  • 2 tablespoons butter
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon salt
Instructions
1
Combine yogurt and tandoori masala powder in a large bowl, stirring until they are fully incorporated. Add the chicken and mix well to ensure it is evenly coated.
2
Place the bowl in the refrigerator for 1 hour, allowing the chicken to marinate thoroughly. Remove the chicken from the bowl and discard any excess marinade.
3
Blend the onion, ginger, and garlic with water in a blender until you have a smooth, consistent paste. Set this mixture aside for later use.
4
Heat 1 tablespoon of oil in a large skillet over medium heat. Cook the chicken in the hot oil until it is lightly browned on all sides, taking about 5 minutes. Remove the chicken from the skillet and set it aside.
5
In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Fry the onion paste in the hot oil until most of its moisture has evaporated, taking about 3 minutes. Sprinkle some garam masala and chili powder over the mixture and cook for an additional minute.
6
Pour in the tomato sauce, reduce the heat to medium-low, and cook for another 5 minutes.
7
Return the chicken to the skillet along with some half-and-half. Bring the mixture to a boil, then add butter, fenugreek leaves, and salt. Reduce the heat to low and let it simmer uncovered until the chicken pieces are no longer pink in the middle, taking about 15 to 20 minutes.