📖 Instructions

1. Marinate the Chicken: In a bowl, combine 1.5 lbs of boneless, skinless chicken thighs (cut into 1-inch cubes) with 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp red chili powder (adjust to your spice preference), 1/2 tsp garam masala, and 1/2 cup plain yogurt. Mix well, ensuring the chicken is thoroughly coated. Let it marinate for at least 30 minutes, or preferably 2-3 hours in the refrigerator. This allows the flavors to penetrate deeply, resulting in a more tender and flavorful chicken.
2. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tbsp butter over medium heat. Add 1 large finely chopped onion and sauté until golden brown, about 5-7 minutes. Stir in 1 tbsp ginger-garlic paste and sauté for another minute until fragrant. Be careful not to burn the garlic; burnt garlic can impart a bitter taste to the dish.
3. Make the Sauce Base: Add 1 (28 oz) can of crushed tomatoes and 1 (15 oz) can of tomato sauce to the pot. Stir in 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1/4 tsp cardamom powder (optional, for a subtle warmth). Season with salt to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
4. Cook the Chicken: While the sauce simmers, heat 1 tbsp of oil in a separate skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides and fully cooked through, about 8-10 minutes. It’s okay if the chicken is slightly charred; this adds a smoky flavor to the dish.
5. Blend the Sauce: Carefully transfer the tomato sauce to a blender or use an immersion blender to blend the sauce until smooth. This step is crucial for achieving the signature creamy texture of butter chicken. Be cautious when blending hot liquids; vent the blender lid to prevent pressure buildup.
6. Combine Chicken and Sauce: Pour the blended sauce back into the pot. Add the cooked chicken and stir to combine. Bring the mixture to a simmer over low heat. At this point, taste the sauce and adjust the seasoning as needed. You may want to add a pinch of sugar to balance the acidity of the tomatoes.
7. Add Cream and Butter: Stir in 1 cup of heavy cream and 2 tbsp of butter. Simmer gently for another 5-7 minutes, allowing the sauce to thicken slightly. Do not boil the sauce after adding the cream, as it may curdle.
8. Garnish and Serve: Garnish with freshly chopped cilantro and a drizzle of cream (optional). Serve hot with naan bread, basmati rice, or both. A side of raita (yogurt dip) complements the richness of the butter chicken perfectly.
9. Enjoy!: Serve your creamy butter chicken hot! And take a moment to appreciate all the spices. Try to find what your favorite part is!