The first step is to get that chicken marinating. This step is essential because it helps infuse the chicken with all those amazing spices. In a large bowl, combine the yogurt, lemon juice, turmeric, cumin, coriander, garam masala, chili powder, salt, garlic, and ginger. Stir everything together until you get a smooth paste.

Add the chicken thighs to the bowl and mix it all around so the chicken is well-coated with the marinade. Cover the bowl with plastic wrap and let the chicken marinate for at least 15 minutes. If you have time, you can let it marinate for a few hours—or even overnight—for even better flavor. I usually try to give it at least 30 minutes if I’m in a rush, and it still turns out delicious!

Once the chicken is marinated, it’s time to cook it. Heat a large skillet over medium-high heat and add a tablespoon of oil (vegetable oil or olive oil works well). When the oil is hot, carefully add the chicken thighs to the pan. You should hear that satisfying sizzle when the chicken hits the skillet—always a good sign!

Cook the chicken for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) to be safe. If your skillet is on the smaller side, you may need to cook the chicken in batches to avoid overcrowding. Once the chicken is cooked, remove it from the pan and set it aside on a plate. Don’t worry if the chicken looks a little crispy on the outside—this adds extra flavor and texture to the final dish.

Now, we get to the magic part—the sauce! In the same skillet (we don’t want to lose those flavorful brown bits left from the chicken), melt the butter over medium heat. Once the butter has melted, add the chopped onion and sauté it for about 4-5 minutes, until it becomes soft and translucent. This is when the aroma of onions and butter fills the kitchen—absolutely irresistible!

Add the minced garlic and grated ginger to the skillet and cook for another minute, stirring constantly. At this point, you’ll be dreaming of the deliciousness that’s coming next. Now, pour in the crushed tomatoes, heavy cream, garam masala, chili powder (if using), and cinnamon. Stir everything together until you have a smooth, creamy sauce.

Let the sauce simmer for about 5 minutes, allowing it to thicken up and all the flavors to blend together. This is when your kitchen is going to smell so good, you won’t be able to wait to dive in.

Once the sauce has thickened and the flavors have had time to come together, it’s time to add the chicken back in. Cut the cooked chicken into bite-sized pieces (I like to do this with kitchen shears—so easy!). Add the chicken to the skillet and stir to coat it in the sauce. Let everything simmer for another 5 minutes, allowing the chicken to soak up all the deliciousness of the sauce.

If you find that the sauce is too thick, you can add a little bit of water or chicken broth to reach your desired consistency. I like my butter chicken to be nice and saucy, but you can adjust it to your preference.

Once everything is simmered and perfectly combined, it’s time to plate up! Garnish your butter chicken with fresh cilantro to add a pop of color and a touch of freshness that balances out the richness of the sauce.

Serve this butter chicken with some fluffy basmati rice, warm naan bread, or a simple green salad for a well-rounded meal. The rice is perfect for soaking up all that creamy sauce, and the naan is essential for sopping up every last drop. You can also serve it with a side of roasted veggies for an extra dose of nutrients.