Peep's Butter Chicken


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Peep's Butter Chicken

≈4 Servings

For the chicken marinade:

≈1 lb. boneless/skinless chicken breasts, cut into bite-sized pieces
1/2 C. plain yogurt
1 1/2 TBSP. minced garlic
1 TBSP. minced ginger (or finely grated)
2 tsp. garam masala or to taste
1 tsp. turmeric
1 tsp. ground cumin
1/8 tsp. red chili powder or to taste
1 tsp. salt

For the sauce:

2 TBSP. olive oil
2 TBSP. butter
1 large onion, sliced or chopped
1 1/2 TBSP. garlic, minced
1 TBSP. ginger, minced or finely grated
1 1/2 tsp. ground cumin
1 tsp. garam masala or to taste
1 tsp. ground coriander
15 oz. Crushed tomatoes (I used Cento brand)
1 tsp. salt (or to taste)
1/2 tsp. methi (dried fenugreek powder)
1 C. Heavy Cream
Optional - May add red chili powder or to taste


In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces to pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
Stir the cream and methi (dried fenugreek powder) into the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.


Serve with rice and naan bread.