Description
A comforting bowl of creamy butter chicken that’s perfect for weeknight dinners or impressing friends.
Ingredients
- 1 ½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 (15-ounce) can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional, for garnish)
- Naan bread
- Steamed rice
Instructions
- In a bowl, mix the chicken with salt, garlic powder, paprika, curry powder, and Greek yogurt. Cover and refrigerate for at least 15 minutes.
- In a large skillet, heat the vegetable oil and 1 tablespoon of butter. Sauté the minced garlic and diced onion until fragrant and translucent.
- Add in the tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and the additional curry powder. Let the sauce simmer for a few minutes.
- In another pan, cook the marinated chicken until browned and cooked through—about 8-10 minutes.
- Once the chicken is ready, add it to the sauce and stir in the remaining butter. Allow it all to simmer together for a few more minutes.
- Garnish with the chopped parsley and serve hot with naan bread and steamed rice.
Notes
Marinate the chicken longer for deeper flavors and use coconut milk as a cream alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian