Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 8
This butter chicken is a must! Tender chunks of chicken in a delectable rich and creamy buttery Indian sauce. This dish is super hard to resist!
Ingredients
Chicken Marinade:
2 pounds Boneless, skinless chicken thighs, cut into 1-inch chunks
1½ tablespoons Extra Virgin Olive Oil
2 teaspoons Garam Masala
1 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Kosher Salt
Sauce:
3 Garlic Cloves, minced
3 tablespoons Clarified Butter, divided
1 Yellow Onion, diced
1 tablespoon Garam Masala
1 teaspoon Chili Powder
1 tablespoon Grated Fresh Ginger
1 teaspoon Ground Coriander
1½ c. Coconut Cream well stirred or blended
Chopped cilantro, for garnish
½ teaspoon Cayenne Pepper
14 ounces Tomato Sauce one can
Kosher salt and freshly ground black pepper
How to make Easy Butter Chicken
Step 1: Whisk the olive oil, garlic powder,garam masala, cumin, chili powder, and salt in a large glass bowl. To the marinade, add the chicken and toss to coat. Tent the bowl with plastic wrap and place it in the fridge for at least 6 hours up to 24 hours.
Step 2: In a large skillet, heat 2 tbsp ghee or clarified butter over medium-high heat. Add the marinated chicken pieces into the sauce using tongs in a single layer, making sure to leave the excess marinade behind. Cook until the chicken is brown on all sides. If needed, cook the chicken in batches. At this point, you do not want to cook the chicken all the way through.
Step 3: To a plate, transfer the browned chicken. To a skillet, add another tbsp of ghee. Adjust the heat to medium. Toss in the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne.
Step 4: Cook for about 45 seconds before adding the tomato sauce. Bring everything to a simmer and continue to cook for another 5 minutes, stirring often.
Step 5: Add the coconut cream. Stir and return the sauce to a simmer. Place the browned chicken pieces in the skillet along with any accumulated juices. Into the sauce, settle the chicken using a wooden spoon.
Step 6: Let everything simmer over medium-low heat for another 10 to 15 minutes until the chicken is completely cooked and tender.
Step 7: To taste, season with salt and pepper.
Step 8: Serve the butter chicken right away garnished with some chopped cilantro. Enjoy!
Notes:
In place of butter, use coconut oil.
In place of heavy cream or whipped cream, use coconut cream.
If you do not have fresh ginger, you can use ginger powder instead.
You can store any leftovers in a container and keep them in the fridge for up to 5 days. Before eating, reheat in the microwave. You can also freeze the leftovers for up to 3 months.
Nutrition Facts:
Calories: 386 kcal | Carbohydrates: 9g | Protein: 25g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 122mg | Sodium: 666mg | Potassium: 635mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 3mg
Easy Butter Chicken Recipe
Ingredients
- Chicken Marinade:
- 2 pounds Boneless skinless chicken thighs, cut into 1-inch chunks
- 1½ tablespoons Extra Virgin Olive Oil
- 2 teaspoons Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- Sauce:
- 3 Garlic Cloves minced
- 3 tablespoons Clarified Butter divided
- 1 Yellow Onion diced
- 1 tablespoon Garam Masala
- 1 teaspoon Chili Powder
- 1 tablespoon Grated Fresh Ginger
- 1 teaspoon Ground Coriander
- 1½ c. Coconut Cream well stirred or blended
- Chopped cilantro for garnish
- ½ teaspoon Cayenne Pepper
- 14 ounces Tomato Sauce one can
- Kosher salt and freshly ground black pepper
Instructions
- Whisk the olive oil, garlic powder,garam masala, cumin, chili powder, and salt in a large glass bowl. To the marinade, add the chicken and toss to coat. Tent the bowl with plastic wrap and place it in the fridge for at least 6 hours up to 24 hours.
- In a large skillet, heat 2 tbsp ghee or clarified butter over medium-high heat. Add the marinated chicken pieces into the sauce using tongs in a single layer, making sure to leave the excess marinade behind. Cook until the chicken is brown on all sides. If needed, cook the chicken in batches. At this point, you do not want to cook the chicken all the way through.
- To a plate, transfer the browned chicken. To a skillet, add another tbsp of ghee. Adjust the heat to medium. Toss in the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne.
- Cook for about 45 seconds before adding the tomato sauce. Bring everything to a simmer and continue to cook for another 5 minutes, stirring often.
- Add the coconut cream. Stir and return the sauce to a simmer. Place the browned chicken pieces in the skillet along with any accumulated juices. Into the sauce, settle the chicken using a wooden spoon.
- Let everything simmer over medium-low heat for another 10 to 15 minutes until the chicken is completely cooked and tender.
- To taste, season with salt and pepper.
- Serve the butter chicken right away garnished with some chopped cilantro. Enjoy!
