Serves 4
295 min
Butter Chicken
Recipe GLPR62aac5afd5e08a
Tender chicken thighs marinated in a yogurt-based spice blend with ginger and garam masala, then cooked to succulent perfection. This Indian-inspired dish delivers aromatic warmth and satisfying protein in every bite, serving four with minimal ingredients and maximum flavor.
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Ingredients
2 pounds, cut into 1- to 2-inch pieces Boneless, skinless chicken thighs
3 tablespoons Fresh lemon juice
to taste Kosher salt
1½ cups Plain yogurt
1 teaspoon Fresh garlic, grated
1 tablespoon Fresh ginger, grated
2 teaspoons Garam masala
Directions
Cut the chicken thighs into 1- to 2-inch pieces, trimming any excess fat. Season with kosher salt and set aside.
In a large mixing bowl, combine the yogurt, lemon juice, grated garlic, grated ginger, and garam masala. Whisk until smooth and well blended.
Add the chicken pieces to the yogurt marinade and stir until all pieces are fully coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow flavors to infuse.
Remove the marinated chicken from the refrigerator 15 minutes before cooking to bring it closer to room temperature.
Heat a large skillet or cooking pot over medium-high heat. Carefully transfer the chicken and its marinade to the hot pan.
Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the thickest part (internal temperature should reach 165°F). This typically takes 30–40 minutes, depending on your heat level and the size of the pieces.
Once cooked, taste the dish and adjust seasoning with additional salt if needed. Serve warm.
