Easy 30-Minute Indian Butter Chicken

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder (or paprika for less heat)
• 1 tsp salt

For the Sauce:

• 3 tbsp unsalted butter, divided
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp sugar (balances the acidity)
• Salt to taste
• 2 tbsp butter, to finish

To Serve:

• Steamed basmati rice
• Warm naan bread
• Fresh cilantro, chopped
• 1 tbsp heavy cream, drizzled on top

Instructions

1. Marinate the chicken: In a bowl, combine yogurt, lemon juice, and all the chicken spices. Add chicken pieces and toss to coat. Let marinate for at least 10 minutes while you start the sauce (longer is better, but 10 minutes works).
2. Start the sauce: Melt 2 tbsp butter in a large pan over medium heat. Add onion and cook until golden, about 6 minutes. Add garlic and ginger - stir for 1 minute until fragrant.
3. Bloom the spices: Add garam masala, cumin, turmeric, and chili powder. Stir constantly for 30 seconds to toast the spices - this wakes them up. Don't let them burn.
4. Build the sauce: Pour in crushed tomatoes and sugar. Stir, bring to a gentle simmer, and cook for 10 minutes. Use an immersion blender to puree until smooth (or carefully transfer to a blender, then return to the pan).
5. Cook the chicken: While the sauce simmers, melt the remaining 1 tbsp butter in a separate skillet over high heat. Add marinated chicken pieces in a single layer. Sear 2-3 minutes per side until charred at the edges. Don't crowd the pan.
6. Combine: Pour the cream into the tomato sauce and stir. Add the seared chicken to the sauce. Simmer together for 5 minutes until the chicken is cooked through and the sauce has thickened slightly.
7. Finish: Stir in the final 2 tbsp butter until melted. Taste and adjust salt. Drizzle a little extra cream on top, scatter with cilantro, and serve immediately with basmati rice and naan.

Pro Tips

Kashmiri chili powder is bright red and mild - it gives butter chicken its signature color without overwhelming heat. If you use standard chili powder, halve the amount. For the restaurant-style smoky flavor, you can do the dhungar trick: place a small piece of hot charcoal in a foil cup, set it in the finished curry, pour a few drops of ghee on the charcoal, and cover the pot for 2 minutes. It infuses a subtle smoke that takes this to the next level.