butter chicken
  • Cooking Time: 25 minutes
  • Servings: 4
  • Preparation Time: 4 hours 20 minutes(includes marinade time)
  • 1 lime
  • 1 cup full-fat Greek yogurt
  • 5 cloves garlic, minced
  • ½ tsp ground turmeric
  • 2 pounds boneless skinless chicken breast tenders
  • ½ cup ghee
  • 2 tsp kosher salt
  • 2 cups diced onion
  • 2 tbsp freshly grated ginger
  • 1½ tablespoons garam masala
  • 1½ tbsp ground cumin
  • ½ tsp cayenne pepper, or more to taste
  • 1 (14-ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 1 cup chopped cilantro, plus more for garnish
  • 2 tbsp chili garlic sauce
  1. 1. Zest the lime into a large bowl; reserve the zested lime. Add the yogurt, half the garlic, and the turmeric to the bowl and whisk to incorporate. Add the chicken, stir to coat, cover, and refrigerate for 4 hours and up to 2.
  2. 2. Heat half the ghee in a large skillet over medium-high heat. Add the onions and cook, stirring, until softened and translucent, 8 to 9 minutes. Add the rest of the garlic and the ginger, garam masala, cumin, and cayenne and cook, stirring, until fragrant, 2 minutes
  3. 3. Add the marinated chicken (discard any remaining marinade) and cook, flipping midway through, until seared and golden, 3 minutes per side. Add the tomatoes, bring to a boil, and cook, stirring, until the liquid is reduced slightly, 5 minutes
  4. 4. Reduce the heat to medium-low, add the remaining ghee (or 3 tablespoons each butter and oil) along with the cream and cook, stirring, until the mixture has thickened, 10-15 minutes
  5. 5. Remove the chicken tenders and slice into half inch pieces. Make sure fully cooked, then return to saucepan. Stir in the cilantro and the chili garlic sauce
  6. 6. Slice the zested lime into wedges and serve with the chicken
butter chicken