Butter Chicken
A rich and creamy Indian dish featuring marinated chicken in a spiced tomato sauce, perfect for a comforting dinner.
Ingredients
For the Chicken Marinade
- 1 pound Boneless Chicken Thighs Thighs are juicier; breasts may dry out.
- 1 cup Greek Yogurt Helps tenderize the chicken.
- 1 tablespoon Garam Masala Not as authentic but works in a pinch.
- 2 teaspoons Cumin
- 1 teaspoon Chili Powder Adjust to taste.
- 1 teaspoon Turmeric
- 2 cloves Garlic, minced Fresh is best.
- 1 inch Ginger, minced Fresh is preferred.
For the Sauce
- 1 can Tomato Sauce or Puree Canned variety works well.
- 1/2 cup Unsalted Butter Lots of it for richness.
- 1/2 cup Heavy Cream Can lighten with half-and-half.
- Salt and Pepper To taste Seasoning makes the magic.
Instructions
Marinate the Chicken
- Cut the boneless chicken thighs into chunks and coat them with Greek yogurt, garam masala, cumin, chili powder, turmeric, minced garlic, and ginger.
- Marinate in the refrigerator for at least 30 minutes, preferably overnight.
Cook the Chicken
- Heat a large pan over medium-high heat and add the marinated chicken pieces, cooking until they are browned (do not fully cook).
- Remove chicken from the pan and set aside.
Prepare the Sauce
- In the same pan, add the butter and allow it to melt before adding additional minced garlic and ginger.
- Pour in the tomato sauce or puree and mix in any remaining spices, letting it simmer and develop flavors.
Combine and Finish
- Add the browned chicken back into the pan, stirring to combine.
- Simmer until the chicken is cooked through, then stir in the heavy cream. Adjust seasoning as needed.
Notes
Marinating the chicken longer intensifies the flavors. If the sauce is too thick, add a splash of water; if too runny, simmer longer. Leftovers taste even better the next day.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 16gProtein: 37gFat: 39gSaturated Fat: 22gSodium: 800mgFiber: 2gSugar: 6g
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