Description
A comforting and aromatic butter chicken dish with tender chicken in a creamy, spiced sauce, perfect for a cozy gathering.
Ingredients
Scale
- 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 large mixing bowl, combine the chicken with salt, garlic powder, sweet paprika, and curry powder. Add Greek yogurt, mix well, and marinate in the refrigerator for at least 15 minutes.
- Heat vegetable oil in a large skillet over medium heat. Add 1 tablespoon of butter, then minced garlic and diced onion. Cook until golden brown.
- Add tomato sauce, sugar, salt, black pepper, heavy cream, cayenne pepper, garam masala, and curry powder to the skillet. Stir well and let simmer.
- In a separate pan, cook the marinated chicken until browned and cooked through. Add the chicken to the simmering sauce.
- Finish by stirring in the remaining 2 tablespoons of butter, allowing the dish to simmer for a few more minutes before serving.
- Garnish with freshly chopped parsley, and serve hot with naan bread and steamed rice.
Notes
Feel free to add seasonal vegetables or try different proteins for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg