Delicious butter chicken

Step by Step

Step 1

Add the Greek yogurt, lemon zest, lemon juice, grated onion, garam masala, garlic, ginger, and salt to a bowl and whisk the ingredients together until combined.

Step 2

Place the chicken thighs into a large gallon sized bag or a glass container.

Step 3

Pour the marinade over the chicken thighs and make sure all of the chicken thighs are slathered in the yogurt marinade.

Step 4

Refrigerate chicken for 2 hours.

Step 5

Remove the chicken from the fridge and shake the marinade off of each piece of chicken and set aside. Discard the excess Greek yogurt marinade.

Step 6

Heat a large skillet with sides (or a Dutch oven) over medium/high heat. Add 1 tablespoon of ghee to the pan.

Step 7

When the ghee is melted and fragrant, add the chicken thighs to the pan. Sear the chicken on each side for 3-4 minutes to brown. Set the chicken aside.

Step 8

Add the rest of the ghee to the pan. When the ghee has melted, scrape any brown bits from the bottom of the pan.

Step 9

Add the onion to the pan and sauté for 2-3 minutes.

Step 10

Next, add the garlic and ginger to the onions and toss. Sauté for an additional 2-3 minutes and until fragrant.

Step 11

Add tomato sauce, cumin, coriander, chili powder, and paprika to the pan and stir to combine. Bring the mixture to a gentle simmer over medium heat.

Step 12

Turn heat to low and slowly whisk in the heavy cream.

Step 13

Once the heavy cream has been added to the sauce, transfer the sauce to a high speed blender and blend until smooth.

Step 14

Add the sauce back to the pan and heat over medium heat.

Step 15

Cut the chicken thighs into bite size pieces and add them to the sauce. Fold the chicken into the sauce until coated.

Step 16

Turn the heat to medium/high heat and bring the sauce to a gentle boil.

Step 17

Turn heat to low and let simmer for 4-5 minutes to finish cooking the chicken.

Step 18

If the sauce needs to be thinned out add 1-2 more tablespoons of heavy cream to the sauce.

Step 19

Remove from heat and serve over rice with a garnish of chopped cilantro.

Tips and Warnings

We use chicken thighs for this recipe but you can use chicken breasts if you’d like.
After you brown the chicken, if there is a significant amount of brown bits in your pan you can deglaze the pan with chicken broth, scrape the pan, and discard. Sometimes the Greek yogurt marinade can cause burning in the pan. If you shake most of the marinade off the chicken you should be ok.
After you have blended the sauce and added the chicken to the sauce, feel free to add as much heavy cream as you’d like to get the consistency you’d like for the sauce.

Ingredient

Lemon juice

14.79 ml 0.52 fl. ozs
Heavy cream

118.29 ml 4.14 fl. ozs
Chili powder

4.93 ml 0.17 fl. ozs
Ground coriander

2.46 ml 0.09 fl. ozs
Paprika

2.46 ml 0.09 fl. ozs
Salt

4.93 ml 0.17 fl. ozs
Ground cumin

4.93 ml 0.17 fl. ozs
Chopped cilantro

1 1
Large white onion

0.5 0.5
Can tomato sauce

425.24 g 0.94 lbs
Boneless skinless chicken thighs

6.8 kg 14.99 lbs
Freshly grated ginger

14.79 ml 0.52 fl. ozs
Garam masala

2 teaspoons 9.86 ml
Garlic

1 pcs 1 pcs
Ghee

44.36 ml 1.55 fl. ozs
Plain non-fat greek yogurt

0.5 cup 118.29 ml
Zest from one medium lemon

1 1

Amount Per Serving
	Calories	484 kcal
	Carbohydrates	21 g
	Protein	36 g
	Fat	30 g
	Fiber	4 g
	Sugar	12 g

View nutrition facts