Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and more flavorful. If using breasts, reduce cooking time and monitor closely to avoid drying out.

What does the yogurt do in the marinade?

The yogurt tenderizes the chicken and helps it absorb the spices. It's essential for the tender texture.

Can I make this ahead?

Yes. Marinate the chicken up to 24 hours, or make the full dish and refrigerate for up to 3 days. Reheat gently on the stovetop.

Is fresh turmeric root necessary?

Fresh turmeric adds vibrant flavor, but ground turmeric (1/4 tsp) works if you can't find fresh root.

How do I know when the chicken is done?

Internal temperature should reach 165°F (74°C). Thighs are forgiving; they stay moist well-cooked.

Butter Chicken (Restaurant-Style Indian)

Name: Butter Chicken (Restaurant-Style Indian)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs boneless, skinless chicken thighs; 5 cloves garlic, divided; 2-inch piece ginger, divided; 1.5 tsp garam masala, divided; 1.5 tsp Kashmiri chili powder, divided; 2 tbsp plain whole milk yogurt; 5 plum tomatoes; 1 Spanish onion; 1-inch piece fresh turmeric root; 3 green onions; 2 tbsp ghee; Kosher salt, to taste; Black pepper, to taste; 1/2 cup chicken stock; 1 bunch cilantro; 1 tbsp dried fenugreek leaves (kasuri methi); 4 tbsp cold unsalted butter, cubed; Plain yogurt, for garnish

CookOSBeta

Butter Chicken (Restaurant-Style Indian) | CookOS

Ingredients

2 lbs boneless, skinless chicken thighs
5 cloves garlic, divided
2-inch piece ginger, divided
1.5 tsp garam masala, divided
1.5 tsp Kashmiri chili powder, divided
2 tbsp plain whole milk yogurt
5 plum tomatoes
1 Spanish onion
1-inch piece fresh turmeric root
3 green onions
2 tbsp ghee
Kosher salt, to taste
Black pepper, to taste
1/2 cup chicken stock
1 bunch cilantro
1 tbsp dried fenugreek leaves (kasuri methi)
4 tbsp cold unsalted butter, cubed
Plain yogurt, for garnishoptional

18 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place the bite-sized chicken pieces in a large bowl. Finely grate 2 cloves of garlic and 1 inch of ginger directly into the bowl.
2
Add 1/2 tsp garam masala, 1/2 tsp Kashmiri chili powder, and 2 tbsp of plain yogurt to the chicken. Mix thoroughly to coat. Cover and marinate in the refrigerator for at least a few hours, or overnight for best results.
3
Prepare the rest of your ingredients (mise en place): Mince the remaining 3 cloves of garlic and 1 inch of ginger. Deseed and dice the plum tomatoes. Slice the Spanish onion. Peel and mince the fresh turmeric. Slice the green onions, keeping the light and dark green parts separate. Separate the cilantro stems from the leaves.
4
Heat ghee in a large skillet over medium heat. Add the marinated chicken and season with kosher salt and black pepper. Sear for 3-4 minutes, browning the chicken on both sides. It does not need to be cooked through.
5
Using a slotted spoon, remove the chicken from the skillet and set it aside in a bowl.
6
In the same skillet, add the sliced onion and sauté for 2-3 minutes, seasoning with salt and pepper.
7
Add the diced tomatoes, season again, and cook until they soften.
8
Add the minced garlic, ginger, turmeric, and the light parts of the green onions. Cook for about 1 minute until fragrant.
9
Stir in 1 tsp Kashmiri chili powder and 1 tsp garam masala to bloom the spices.
10
Add the cilantro stems and 1/2 cup of chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
11
Carefully transfer the sauce to a blender and blend until completely smooth.
12
Pour the blended sauce back into the skillet. Return the seared chicken and any juices to the pan.
13
Crush the dried fenugreek leaves between your palms and add them to the skillet. Stir and simmer for about 5 minutes, allowing the chicken to cook through.
14
Turn off the heat. Add the cold, cubed butter and gently stir until it melts and incorporates into the sauce. Do not let the sauce boil.
15
To serve, drizzle with a little more yogurt and garnish with the dark green parts of the green onions and fresh cilantro leaves.