30-Minute Butter Chicken

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1.25 tsp kosher salt
• 2 tbsp neutral oil
• 1 large yellow onion
• 4 garlic cloves
• 1 tbsp fresh ginger
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tsp optional kasoori methi or dried fenugreek
• 1/4 cup fresh cilantro
• 4 cups cooked basmati rice

Instructions

1. 1Cut the chicken thighs into bite-size pieces. In a bowl toss them with Greek yogurt, half the garam masala, cumin, turmeric, and salt; set aside while you prep the aromatics—no long marinate needed.
2. 2Finely dice the onion, mince the garlic, and grate the ginger. Heat oil in a large deep skillet or Dutch oven over medium-high heat.
3. 3Add the marinated chicken in a single layer and sear 3 to 4 minutes per side until lightly browned; it does not need to cook through yet. Transfer to a plate.
4. 4In the same pan lower heat to medium, add a splash more oil if dry, and cook the onion 4 to 5 minutes until soft and golden at the edges. Stir in garlic and ginger for 1 minute until fragrant.
5. 5Pour in the tomato sauce and remaining garam masala. Simmer 3 minutes, scraping the bottom so the fond dissolves into the sauce.
6. 6Return the chicken and any juices to the pan. Stir in heavy cream and butter. Bring to a gentle simmer and cook 8 to 10 minutes until the chicken is cooked through and the sauce is rich and slightly thickened.
7. 7Crush the optional kasoori methi between your palms and stir it in along with most of the chopped cilantro. Taste and adjust salt.
8. 8Spoon the butter chicken over hot basmati rice, finish with remaining cilantro, and serve immediately while the sauce is velvety and aromatic.