You guys asked for it, and it's finally here! The BEST Butter Chicken you will ever make at home.

This is a fast and delicious recipe that is made all in one pan. Serve this up with some Naan or Rice and you are good to go!

I hope you enjoy this recipe. Scroll down for the full recipe :)

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For the marinade

1 cup, Plain Yogurt
1 tbsp, Lemon Juice
2 tsp, Garam Masala
1 tsp, Ground Red Chili Powder
1 tsp, Ground Coriander
1 tsp, Turmeric
½ tsp, Salt
1.5 lbs, Boneless Skinless Chicken Thighs cut into bite size pieces.
3 tbsp, Clarified Butter

Combine all ingredients in a bowl, cover and marinate overnight, or a minimum of 2 hours.

In a large Dutch Oven, add Clarified Butter and heat on high. Add chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a deep brown crust. Remove with a slotted spoon and set aside.

For the Sauce

½ cup, Butter cut into cubes
2 cups, Tomato Sauce
1 tbsp, Sugar
1 tsp, Ground Red Chili Powder
2 tbsp, Dried Fenugreek Leaves
1 tsp, Garam Masala
2 cups, Heavy Cream
Salt to Taste

Using the same dutch oven, melt ¼ cup of butter and add Tomato Sauce, Sugar, Red Chili, 1 tbsp of Fenugreek Leaves, and Garam Masala. Stir, and scrape all the bits of spice leftover from frying the chicken in the pan.

Continue to cook until tomatoes reduce, thicken, and butter begins to separate (approximately 15-20 minutes).

Add remaining Butter, Heavy Cream (reserving a few tablespoons), and Salt to taste. Return chicken to pan, bringing the mixture to a simmer. Cook for 5 minutes until chicken is cooked through.

Garnish with remaining Dried Fenugreek Leaves, and a drizzle of Heavy Cream.

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