Better-Than-Takeout Butter Chicken (Easy 30-Minute Recipe)

🛒 Ingredients

• 250 grams Paneer (cubes me kata hua)
• 1 cup Plain Greek yogurt
• 1 tbsp Fresh ginger-garlic paste
• 2 tbsp Unsalted butter (divided)
• 1 tbsp Olive oil
• 1 can (14 oz) Crushed tomatoes or tomato puree
• 1/2 cup Heavy cream (double cream for UK)
• 1 tbsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Smoked paprika or Kashmiri chili powder
• 1 tbsp Dried fenugreek leaves (Kasuri methi, crushed)
• 1 tsp Salt, or to taste

👩‍🍳 Step-by-Step Instructions

1. 1
   Marinate Chicken: In a bowl, toss chicken pieces with yogurt, ginger-garlic paste, 1/2 tsp cumin, and a pinch of salt. Let it rest for 15 minutes.
2. 2
   Sear Chicken: Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken bites for 3–4 minutes per side until lightly charred, then transfer to a plate.
3. 3
   Simmer the Sauce: In the same skillet, pour in the crushed tomatoes, garam masala, paprika, and remaining cumin. Simmer on medium-low for 8–10 minutes until sauce thickens and oil separates slightly.
4. 4
   Combine & Finish: Lower heat, stir in heavy cream and remaining butter. Return chicken to the pan and gently simmer for 5 minutes. Stir in crushed fenugreek leaves and serve warm.

🥗 Nutrition Facts (Per Serving)