Making Butter Chicken Faster Than A Restaurant | But Faster

Place into a rice cooker and add water (1 cup). (You can also use a pressure cooker and cut the cooking time in half, about 15 minutes.)

Cook until rice (1 cup) is fully cooked.

Place your chicken thighs (1 ½ lb) in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade.

Cover with plastic wrap and reserve.

Heat a 12 inches” nonstick, deep skillet over medium-high heat. Add ghee (2 Tbsp); once melted and just beginning to smoke, add your marinated chicken (1 ½ lb) pieces in a single layer and sear them on all sides until golden brown. (It is okay if it does not get cooked all the way through.)

Remove your chicken to a baking sheet, and reserve.

To the same pan, add your onions (1 whole), garlic (5 cloves) and ginger (1 Tbsp) and season with salt ( to taste). Cook until softened, stirring often. (You can cover the onions with a lid to speed up this process.)

Once the onions are soft, stir in the Garam masala (1 tsp), Kashmiri chilli (1 tsp), turmeric (½ tsp), fenugreek powder (½ tsp), and sugar (1 Tbsp) to coat.

Add in your crushed tomatoes (14 oz) and reduce the sauce for 2 minutes. Place the onion and tomato mix in the blender and blend until smooth.

Place the sauce back in the pan, add your heavy cream (¾ cup), chicken (1 ½ lb) and salt ( to taste), and stir to combine. Cover with a lid and simmer for 5-7 minutes till thickened.

Cut the heat, stir in the butter (2 Tbsp) until melted, and season with salt to taste.

Serve your chicken over rice, optionally garnished with cilantro.