Craving some tasty Indian butter chicken? Try our luscious, flavour-filled recipe! Marinated chicken is first seared, then enveloped in a rich, tomato cream sauce that’s infused with ginger, garlic, and a wonderful blend of spices. This dish is perfect for a cozy night in -- just like takeout, only better!

Butter Chicken
Serves 4 - 6

Ingredients for the Chicken Marinade:
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1 tablespoon fresh garlic, grated
1 teaspoon garam masala
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon Kosher salt
1/2 cup plain yogurt
1 tablespoon fresh lemon juice
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces and excess fat trimmed away

Ingredients for the Sauce:
5 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, grated
1-inch piece of ginger, grated
2 teaspoons garam masala
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Kosher salt
1 can (6 oz) tomato paste
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1/2 teaspoon dried Fenugreek leaves (optional)
Fresh cilantro leaves, for garnish 

Directions: 

1. Prepare the chicken marinade. In a small saucepan, heat 2 tablespoons of olive oil. Add the ginger, garlic, garam masala, paprika, cayenne pepper, cumin, coriander, turmeric powder, and Kosher salt and let the spices heat and “bloom.” Heat for about 2 minutes, or until the spices are nicely fragrant. Remove from the heat and let cool. Mix the cooled spice mixture together with the yogurt and lemon juice stirring until combined. 

2. Add the trimmed chicken pieces to the marinade ensuring that they are well-coated. Cover tightly and refrigerate for at least 1 hour, or ideally overnight, allowing the flavors to meld. 

3. Once the chicken has marinated, heat two tablespoons of butter in a large Dutch oven. Add the marinated chicken pieces and cook until they are lightly golden on all sides and cooked through to 165F. Turn the pieces with tongs as needed to aid the thorough cooking. Work in batches to avoid overcrowding the pot. 

4. Set the cooked chicken aside in another bowl. 

5. Prepare the sauce. In the same Dutch oven, add two more tablespoons of butter over medium heat. Add the chopped onion, and sauté until the onion is soft and translucent -- about 5 minutes. Add the grated garlic and ginger, and cook for another few minutes, or until fragrant. 

6. Add the garam masala, paprika, cayenne, ground cumin, ground coriander, Kosher salt, and stir until the spices are fragrant. 

7. Add the tomato paste and stir until combined. Add the crushed tomatoes and bring the sauce to a low simmer.

8. Next, puree the sauce in batches in a blender, or by using a hand blender. Be careful when blending the sauce -- any splatters will be hot! Be sure to not overfill the blender; use a tamper tool to allow the hot steam to escape instead of creating a vacuum seal. 

9. Add the blended sauce back into the Dutch oven. Add the cooked and seared chicken. 

10. Stir in the cream and dried fenugreek leaves, and cover. Simmer the mixture over low heat for about 10-15 minutes, stirring occasionally until the sauce has thickened and the flavors have combined. 

11. Finish the sauce by adding one final tablespoon of butter. Stir until the butter is melted. 

12. Garnish with fresh cilantro leaves and serve with basmati rice and a side of naan bread. Enjoy!