Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Cube the boneless, skinless chicken thighs and place them into a large mixing bowl.
Add Greek yogurt, grated garlic, and grated ginger to the chicken.
Season the chicken with garam masala, ground cumin, ground coriander, turmeric, and smoked paprika.
Add salt and pepper, then mix thoroughly until the chicken is completely coated in the marinade.
For the sauce, roughly chop the shallot, garlic, and ginger.
Heat some ghee in a pan over medium-high heat, add the marinated chicken, and cook until lightly browned. It does not need to be cooked through at this stage.
Remove the partially cooked chicken from the pan and set aside.
Add more ghee to the same pan, then add the chopped shallots, garlic, and ginger. SautΓ© until fragrant.
Stir in the diced tomatoes, garam masala, ground cumin, ground coriander, chili powder, ground ginger, garlic powder, and lemon juice. Cook for a few minutes.
Use an immersion blender to blend the sauce directly in the pan until it's smooth.
Lower the heat and stir in the heavy cream, cold butter, and salt until the butter is melted and the sauce is creamy.
Return the partially cooked chicken to the sauce.
Let the chicken simmer in the sauce for about 10 minutes, allowing it to cook through and the flavors to meld.
Serve the butter chicken hot, garnished with fresh cilantro and with a side of naan bread.
