Irresistible Butter Chicken Recipe for Weeknights
Servings: 4
Calories: 550kcal
Ingredients
- 1 pounds (about 680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder (adjust to your spice level)
- 1/2 tsp turmeric
- 2 tbsp Salt and black pepper to taste
- 1 tbsp neutral oil (like canola or vegetable)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut cream for a lighter option
- 1/4 cup plain yogurt (optional, for extra tang)
- Fresh cilantro for garnish
Instructions
- Season the chicken with garam masala, cumin, paprika, chili powder, turmeric, salt, and pepper. Toss to coat evenly.
- Heat butter and oil in a skillet over medium-high heat. Add chicken and sear until browned on the outside. Don’t worry about cooking it through yet; you’ll finish it later.
- Remove chicken and set aside. In the same pan, add onion and sauté until soft and translucent, about 4–5 minutes.
- Stir in garlic and ginger and cook until fragrant, 30–60 seconds. Don’t burn them or you’ll invite bitterness to the party.
- Pour in tomato puree and simmer for 5–7 minutes until it thickens slightly. Scrape up any browned bits from the bottom for extra flavor.
- Lower heat to medium. Return the chicken to the pan. Stir in heavy cream (and yogurt if using). Simmer gently for 8–10 minutes, until the chicken is cooked through and the sauce is silky.
- Lower heat to medium. Return the chicken to the pan. Stir in heavy cream (and yogurt if using). Simmer gently for 8–10 minutes, until the chicken is cooked through and the sauce is silky.
- Taste and adjust salt if needed. Garnish with chopped cilantro and serve hot.