Easy Butter Chicken

Easy Butter Chicken recipe is better than take out. Tender chicken in a creamy, warmly spiced coconut tomato sauce. Serve with basmati rice and toasty warm naan.

Course Mains & Entrees

Cuisine Indian

Keyword butter chicken, chicken, chicken thighs, easy, garam masala, Indian cuisine, turmeric

Prep Time 1 20

Cook Time 30

Total Time 1 50

Servings servings

Calories 388

Author Laurie McNamara

Equipment

All-Clad E7859464 HA1 Hard Anodized Nonstick Dishwasher Safe PFOA Free Chefs Pan/Wok Cookware, 12-Inch, Black

Ingredients

2 pounds boneless skinless chicken thighs cut into 1-inch pieces
6 ounces Greek yogurt must be full fat
1 tablespoon lemon juice
2 teaspoons butter or olive oil
1 tablespoon grated fresh ginger
4 cloves garlic squeezed through a garlic press
2 heaping teaspoons garam masala
1 heaping teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 shakes cayenne pepper
1½ teaspoons kosher salt more or less to taste
1 15 ounce can tomato puree (not tomato sauce)
1/2 teaspoon sugar
1 cup full fat coconut milk (heavy cream may be substituted)

FOR SERVING:

3 cups cooked basmati rice
1/4 cup cilantro leaves

Instructions

Day Before:

Place chicken thigh pieces into a large bowl and toss with yogurt and lemon juice.
Cover with plastic wrap and refrigerate for 12 to 24 hours. (I recommend the 24)

Day Of:

Heat a large 10 or 12-inch skillet over medium-high heat. Drizzle in a teaspoon of butter or oil, add the ginger and garlic. Cook for 1 to 2 minutes before adding in the chicken and the marinade. Cook for 10 to 15 minutes or until no longer pink.
Next, stir in the garam masala, turmeric, cumin, coriander, cayenne (I did a couple shakes of the cayenne in mine and it was the perfect heat) and the salt.
Pour in the tomato puree and add the sugar. Reduce heat to low and simmer for 15 to 20 minutes.
Stir in coconut milk and heat through.
Serve butter chicken over cooked basmati rice with, naan and a sprinkle of torn cilantro leaves.

Notes

**I've also made it by marinating the meat in the ginger, garlic and spices (which is more traditional). That's fine too! I was out of fresh ginger and turmeric so I had to make an executive decision to marinate the meat in what I had and then wait and head out the next day to pick up those ingredients, hence why I added these things in later. Either way you do it is fine, trust me!

Nutrition