Easy Butter Chicken

Steps

1. 1.

   1.

   Marinate The Chicken** Toss chicken with yogurt, lemon juice, 1 tsp garam masala, cumin, turmeric, and 0.5 tsp salt. Set aside 15 minutes while you chop. Longer is fine if you have time.

2. 2.

   Brown The Chicken

   Heat oil and 1 tbsp butter in a wide pan over medium-high. Add chicken in a single layer. Cook 3–4 minutes per side until browned but not fully cooked through. Transfer to a plate. Leave the browned bits in the pan.

3. 3.

   Cook Onion And Aromatics

   Drop heat to medium. Add remaining 1 tbsp butter. Soften onion 5–6 minutes until translucent and edges start to brown. Stir in garlic and ginger 30 seconds until fragrant.

4. 4.

   Build The Gravy

   Pour in crushed tomatoes, sugar, and remaining 0.5 tsp salt. Simmer 8–10 minutes, stirring often, until the sauce thickens and the raw tomato smell fades. It should look deeper red and coat the spoon.

5. 5.

   Finish Easy Butter Chicken

   Stir in cream and remaining 1 tsp garam masala. Return chicken and any juices. Simmer gently 8–10 minutes until chicken is cooked through and the gravy is glossy. Crush kasuri methi between your palms and stir in if using. Taste salt.

6. 6.

   Serve

   Spoon over rice or with warm naan. Cilantro on top. Soften a little more butter in if you want it richer. Eat while the sauce is still silky.