Description

A creamy, mild butter chicken recipe perfect for busy weeknight dinners. Tender chicken pieces simmered in a buttery tomato sauce and finished with cream, served with rice or naan.

Ingredients

Scale

1 lb boneless chicken thighs, cut into bite-sized pieces

2 tbsp butter, divided

1 tbsp cooking oil

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp grated ginger

1 cup tomato purée

1 tsp garam masala

1 tsp ground cumin

½ tsp ground coriander

½ tsp paprika (optional)

Salt to taste

½ cup heavy cream

Cooked basmati rice or naan, for serving

Fresh cilantro, for garnish (optional)

Instructions

1. In a bowl, toss chicken with a pinch of salt, ½ tsp garam masala, and ½ tsp ground cumin; set aside to marinate for 10 minutes.

2. Heat oil and 1 tbsp butter in a large skillet over medium heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Remove and set aside.

3. In the same skillet, add remaining butter. Sauté onion until golden, about 5 minutes. Stir in garlic and ginger; cook 1 minute.

4. Add remaining garam masala, cumin, ground coriander, and paprika. Toast spices for 30 seconds.

5. Pour in tomato purée. Simmer, stirring occasionally, until sauce thickens, about 8 minutes.

6. Return chicken to skillet. Cover and simmer until cooked through, about 10 minutes.

7. Stir in heavy cream and simmer 2 more minutes until sauce is creamy and well combined.

8. Adjust salt to taste. Serve hot over rice or with naan, garnished with cilantro if desired.

Prep Time: 15 mins
Cook Time: 30 mins

Nutrition

Calories: 450
Sodium: 600
Fat: 25
Carbohydrates: 20
Protein: 28