Back to 5 servings Marinade 1.75 pounds boneless, skinless chicken thighs, cut into bite-size pieces 0.75 cup plain Greek yogurt 1 tablespoon fresh lemon juice 1 tablespoon garlic, grated 1 tablespoon ginger, grated 1 tablespoon garam masala 1 teaspoon Kashmiri chili powder, or mild paprika 0.5 teaspoon ground turmeric 1 teaspoon salt Sauce 4 tablespoons unsalted butter, divided 1 medium onion, finely chopped 1 tablespoon garlic, minced 1 tablespoon ginger, minced 2 teaspoons ground cumin 1 teaspoon garam masala 1 teaspoon Kashmiri chili powder, or mild paprika 14 ounces tomato puree 1 green chili, slit lengthwise, optional 1 cup heavy cream salt, to taste 2 tablespoons fresh cilantro, chopped, for garnish
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Stir the yogurt, lemon juice, garlic, ginger, garam masala, chili powder, turmeric and salt together in a large bowl. Add the chicken, coat well, cover and refrigerate at least 1 hour, or up to overnight.2 Step 2: Heat 2 tablespoons of the butter in a large skillet or Dutch oven over medium-high heat. Lift the chicken from the marinade, shaking off the excess, and brown it for 2 to 3 minutes per side. Set the chicken aside; it does not need to be cooked through.3 Step 3: Melt the remaining 2 tablespoons butter in the same pan over medium heat. Cook the onion for 5 to 7 minutes, stirring, until soft, translucent and starting to turn golden.4 Step 4: Add the garlic, ginger, cumin, garam masala and chili powder. Cook for 1 to 2 minutes, stirring constantly, until fragrant.5 Step 5: Stir in the tomato puree and the green chili if using. Reduce the heat to medium-low and simmer for about 10 minutes, until the sauce darkens and thickens.6 Step 6: Return the chicken and any juices to the pan. Slowly stir in the cream, then simmer gently for 10 to 15 minutes, stirring occasionally, until the chicken is cooked through (165°F/74°C) and the sauce is thick and glossy.7 Step 7: Taste and add salt as needed. Remove the green chili, garnish with cilantro and serve hot with rice or naan.getsaucepan.com/r/c03a97e1-3d0a-5dca-9597-cf0379a1323b
Cook this in Saucepan Butter Chicken (Murgh Makhani) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
