My EASY, CREAMY Classic Butter Chicken made #athome #withme | Marion's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut chicken thighs into large chunks and place them in a bowl.

Add lemon juice, kashmiri chili powder, sweet paprika, and salt to the chicken.

Mix the chicken with the spices thoroughly.

Add natural yogurt, grated ginger, minced garlic, garam masala, and a splash of oil to the chicken and mix well.

Thread the marinated chicken chunks onto skewers.

Preheat a cast iron pan on high heat until smoking.

Place the skewers in the hot pan and cook for about 2 minutes to char the outside, then flip to char the other side.

Add extra butter to the chicken in the pan after flipping.

In a separate pan, melt butter over medium heat and add crushed cardamom pods and a cinnamon stick.

Add minced garlic and grated ginger to the butter and sauté until fragrant.

Stir in tomato puree and add kashmiri chili powder, sweet paprika, sugar, and salt to the sauce.

Simmer the sauce for about 5 minutes, adding water if it becomes too thick.

After simmering, add the chicken skewers to the sauce and mix well.

Cover the pan and let the chicken simmer in the sauce for about 10 minutes.

Stir in heavy cream and adjust seasoning with extra sugar and salt as needed.

Serve the butter chicken in a bowl, drizzling with thinned yogurt and sprinkling with dried mint and sliced red onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens