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Description
A simplified recipe for classic butter chicken, achievable on a busy weeknight.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1 tsp sugar
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Instructions
- In a bowl, combine chicken, yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Melt butter in a large skillet or pot over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Add the marinated chicken to the skillet. Cook, stirring, until chicken is browned on all sides, about 5-7 minutes.
- Stir in heavy cream and sugar. Simmer for another 5-10 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
- Garnish with fresh cilantro and serve hot with cooked rice.
Notes
- For a spicier dish, add more chili powder to the marinade.
- If you don’t have heavy cream, you can use half-and-half, but the sauce may be thinner.
- This recipe can be made in an Instant Pot. Sear chicken, then add remaining ingredients and cook on high pressure for 8 minutes, followed by a natural release for 5 minutes.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 15g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg