BUTTER CHICKEN

 Chicken Marinade

• 700 g (1½ lb) boneless chicken thighs, cut into chunks
• ½ cup (120 g) plain yogurt
• 1 tbsp (15 ml) lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp salt

Butter Sauce

• 2 tbsp (30 g) butter
• 1 tbsp (15 ml) oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1½ cups (360 ml) tomato puree
• 1 cup (240 ml) heavy cream
• 1 tbsp (15 g) brown sugar
• Salt to taste

Rice & Garnish

• 3 cups (600 g) cooked basmati rice
• 2 tbsp chopped coriander
• Naan or flatbread (optional)

Instructions

1. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add chicken and marinate for at least 30 minutes or overnight for deeper flavor.
2. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches for 2–3 minutes per side until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
3. In the same pan, melt remaining butter and sauté onion for 3–4 minutes until golden. Add garlic, ginger, garam masala, and chili powder; cook another 30 seconds until fragrant.
4. Stir in tomato puree and simmer for 5–6 minutes, stirring occasionally, until thickened and darker in color.
5. Pour in cream and brown sugar, stir well, then return the chicken to the pan. Simmer on low for 10–12 minutes until chicken is tender and the sauce is rich and creamy.
6. Adjust seasoning with salt, and add a splash of water if the sauce becomes too thick.
7. Serve over warm basmati rice, sprinkle with fresh coriander, and pair with naan.