Dinner · 45 min · indian

Butter Chicken

Chicken thighs does the heavy lifting here, with plain yogurt rounding it out. An Indian dinner that takes 45 minutes, start to finish. Each serving lands at 528 calories with 50g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 1/2 cup Plain yogurt
• 1 cup Tomato puree
• 1/2 cup Heavy cream
• 3 tbsp Butter
• 1 Onion
• 4 cloves Garlic
• 1 tbsp Fresh ginger
• 2 tsp Garam masala
• 1 tsp Kashmiri chili powder
• 1 tsp Kasuri methi

Steps

1. Whisk the yogurt with half the garam masala, the chili powder, and a good pinch of salt, then coat the chicken and rest 20 minutes — the acid gently tenderizes while the spices bloom.
2. Sear the chicken in a hot, dry skillet until charred at the edges, about 4 minutes per side; a few dark spots are flavor, not mistakes. Set aside.
3. Melt the butter in the same pan and soften the onion, garlic, and ginger 8 minutes until deeply golden — this caramelized base is the soul of the sauce.
4. Pour in the tomato puree and remaining garam masala; simmer 10 minutes until the sauce darkens and the butter glistens at the edges.
5. Blend the sauce smooth, return it to the pan, and stir in the cream. Keep it at a bare simmer — a rolling boil can split cream.
6. Slice the chicken, return it to the sauce, and simmer 5 minutes so the meat drinks up the sauce.
7. Crush the kasuri methi between your palms and shower it over the top; its smoky-sweet aroma is the finishing signature.
8. Rest 5 minutes off the heat, then serve with rice or warm flatbread.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes