Butter Chicken
A creamy, flavorful Indian dish that's quick and easy to prepare, perfect for busy weeknights.
Ingredients
For the chicken marinade
- 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 0.5 teaspoon curry powder
- 1 tablespoon Greek yogurt
For the sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 2 cups heavy cream
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- 0.5 teaspoon curry powder
- 0.25 cup freshly chopped parsley (optional, for garnish)
To serve
- Naan bread
- Steamed rice
Instructions
Preparation
- In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
Cooking
- In a large skillet, heat the vegetable oil and 1 tablespoon of butter. Sauté the garlic and onion until fragrant.
- Add the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder. Simmer for a few minutes.
- In another pan, cook the marinated chicken until browned and cooked through.
- Add the cooked chicken to the sauce. Stir in the remaining butter. Simmer for a few more minutes.
- Garnish with chopped parsley and serve hot with naan bread and steamed rice.
Notes
For extra flavor, let the chicken marinate for longer than 15 minutes if you have the time. Adjust the amount of cayenne pepper to control the heat level based on your preference. If you want a thicker sauce, simmer it longer after adding the cream.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 30gProtein: 35gFat: 40gSaturated Fat: 25gSodium: 1000mgFiber: 2gSugar: 6g
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