Description
This easy butter chicken is chunks of chicken stir-fried in a tomato curry gravy. Enjoy over rice and with naan to mop up the sauce.
Ingredients
Scale
- 1–1/2 pounds boneless chicken breasts or thighs, chopped into bite-sized chunks
Butter Chicken Marinade
- 5 ounces plain Greek yogurt
- 2 tablespoons fresh ginger, minced (about a 2” piece)
- 2–3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon vegetable oil
- 1–1/2 teaspoons lemon juice
- 1 tablespoon fresh ginger, minced (about 1” piece)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon vegetable oil
- 1 red onions, sliced, (about 1 cup)
- 5 tablespoons butter, divided
- 1 tablespoon garam masala
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1/2 – 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chicken broth
- 15 ounce can tomato sauce
- 1–1/2 teaspoons honey, as needed
- 3/4–1 cup heavy cream
- 3 tablespoons cilantro, minced
Instructions
- In a medium bowl or zip-close bag, combine the yogurt, ginger, garlic, garam masala, turmeric, chili powder, smoked paprika, vegetable oil, and lemon juice with the chicken pieces and stir to coat.
- Cover and refrigerate so the chicken can marinate for at least 30 minutes or overnight.
- Remove the chicken pieces from the marinade (discard the marinade), pat the pieces dry to remove moisture from all sides of the chicken. Set aside.
- Prep the ginger, garlic and onion. Gather the seasonings and remaining ingredients.
- In a wok over high heat, add I tablespoon vegetable oil and saute the chicken in batches so each piece browns. The chicken will continue cooking in the sauce so this set is to just get the caramelization on the outside. Remove the chicken pieces and set aside.
- Reduce the heat to medium heat, melt 3 tablespoons butter and saute the onions for about 5 minutes until they are deep golden brown.
- Add 2 tablespoons of butter and the spices to the onions and stir to combine and bloom the flavors of the spices, about 2 minutes.
- Stir the chicken broth into the pan to deglaze the wok.
- Return the chicken and any juices to the pan stir to combine.
- Add the tomato sauce and let simmer for 12-15 minutes so the flavors can combine and the sauce reduce.
- Taste and add the honey if the sauce tastes sharp.
- Stir in the cream a little at a time to the desired consistency. Add salt and pepper and taste.
- Adjust the seasoning and add more cayenne pepper if you want it spicier. Just before serving sprinkle in the minced cilantro.
- Serve over Jasmine rice and with naan to mop up the sauce.
Notes
Add the delicious and traditional Indian spice of dried fenugreek (1 teaspoon) is wonderful to the pan when adding the other spices.
Store any leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
