Ingredients
Chicken and Seasoning
- 2 lbs chicken thighs, cubed or bite-size pieces
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder (from 2 teaspoons total, divided)
- ½ teaspoon ground turmeric (from 1 teaspoon total, divided)
- ½ teaspoon smoked paprika (from 1 teaspoon total, divided)
Cooking Fats and Aromatics
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 shallots, minced
- 5 garlic cloves, grated or minced
- 2 inches ginger, grated or minced
Spices and Sauce Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (remaining half from 1 teaspoon total)
- 1 teaspoon ground turmeric (remaining half from 1 teaspoon total)
- ½ teaspoon ground coriander
- 1 cinnamon stick
- 2 teaspoons garam masala
- 2 teaspoons chili powder (remaining half from 2 teaspoons total, preferably Kashmiri chili powder)
- 15 ounce can tomato sauce
- 1 tablespoon tomato paste
- ¼ cup chicken broth (or water)
- 1 tablespoon honey (optional)
- ½ cup heavy cream
Instructions
- Season the Chicken: In a large bowl, combine the chicken pieces with salt, black pepper, 1 teaspoon of chili powder, ½ teaspoon turmeric, and ½ teaspoon smoked paprika. Mix well to evenly coat the chicken with the spices.
- Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown on all sides and mostly cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside to rest.
- Sauté Aromatics: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced shallots and cook for 2-3 minutes until softened. Then add the grated garlic and ginger, cooking for about 1 minute until fragrant.
- Add Spices and Sauce Base: Stir in the remaining spices—ground cumin, remaining chili powder, smoked paprika, turmeric, ground coriander, and garam masala—along with the cinnamon stick. Cook for 1 minute to toast the spices. Then add the tomato paste, tomato sauce, and chicken broth (or water), stirring well to combine all ingredients.
- Simmer the Chicken: Bring the sauce to a simmer, then return the cooked chicken to the pan. Cover with a lid and cook on medium heat for 5-10 minutes to allow the chicken to finish cooking and the flavors to meld beautifully.
- Finish with Cream: Carefully remove the lid and stir in the heavy cream and honey if using. Remove the cinnamon stick. Taste and adjust salt and pepper as needed.
- Serve: Serve the butter chicken warm over basmati rice or with naan bread. Garnish with chopped fresh coriander (cilantro) for added freshness and color.
Notes
- For a more traditional butter chicken, marinate the chicken overnight with 1-2 tablespoons of Greek yogurt and a splash of lemon juice to tenderize and deepen the flavor.
- To impart a smoky, grilled flavor, consider cooking the chicken in an air fryer at 400°F for 12 minutes or broiling it in the oven for the same amount of time instead of searing.
- This recipe is a quick version that skips the long marinate but still delivers excellent taste and tenderness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
