Yogurt Butter Chicken
Tender chicken in a silky yogurt-tomato sauce with warm spices—a weeknight version of dahi chicken that skips the marinate step. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- ¾ cup plain whole-milk yogurt
- 1 can (14 oz) canned crushed tomatoes
- 3 tbsp butter
- 1.5 tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Cut chicken breasts into 1.5-inch chunks. Season generously with salt and black pepper.
- 2
Heat butter in a large skillet over medium-high heat until it foams, about 1 minute.
- 3
Add chicken and sear without stirring for 2 minutes until edges turn opaque, then stir and cook 3 minutes more until mostly cooked through.
- 4
Stir in garam masala and cook 30 seconds until fragrant, then add crushed tomatoes and 0.25 cup water.
- 5
Simmer 4–5 minutes until sauce thickens slightly and chicken is cooked through, stirring occasionally.
- 6
Remove from heat, stir in yogurt and kasuri methi, then taste and adjust salt. Garnish with cilantro and serve.
Tools you’ll need
- 12-inch skillet or sauté pan
- cutting board
- chef's knife
- wooden spoon or silicone spatula
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