Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 8 Servings
Butter Chicken at its finest! I’ve never had chicken like this before. Oh my! If you are looking for a dish to serve tonight, well, you need to give this recipe a try.
Ingredients
Chicken Marinade:
1½ tablespoon Extra Virgin Olive Oil
1 teaspoon Garlic Powder
2 teaspoon Garam Masala
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Kosher Salt
2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks
Sauce:
3 tablespoons Clarified Butter divided
1 Yellow Onion diced
3 Garlic Cloves minced
1 tablespoon Garam Masala
1 tablespoon Grated Fresh Ginger
1 teaspoon Chili Powder
1 teaspoon Ground Coriander
½ teaspoon Cayenne Pepper
14 oz Tomato Sauce one can
1½ Cup Coconut Cream well stirred or blended
Kosher salt and freshly ground black pepper
Chopped cilantro, for garnish
How to make Easy Butter Chicken Recipe
Step 1: In a large mixing bowl, add in the garlic powder, olive oil, garam masala, chilli powder, cumin, and salt. Stir until well combined.
Step 2: Add in the chicken and toss until everything is well coated with the marinade.
Step 3: Cover the bowl with plastic wrap and place it inside the fridge to chill for 6 hours to overnight.
Step 4: Place a large skillet on the stove and turn the heat to medium-high.
Step 5: Add 2 tablespoons of ghee or butter and allow it to become hot/melt.
Step 6: Add in the marinated chicken pieces and cook until both sides are brown. Make sure not to overcrowd the chicken.
Step 7: Place the cooked chicken on a plate.
Step 8: In the same skillet, add 1 more tablespoon of ghee/butter, then turn the heat down to medium-low.
Step 9: Add in the garam masala, onion, chilli powder, coriander, cayenne, and ginger. Stir until well combined. Cook for about 45 seconds.
Step 10: Add in the tomato sauce and allow the sauce to simmer for about 5 minutes while stirring from time to time.
Step 11: Add in the coconut cream and simmer for a few more seconds.
Step 12: Put the chicken back to the skillet as well as its juices. Stir until well combined.
Step 13: Simmer for another 10 to 15 minutes or until the chicken is tender.
Step 14: Sprinkle more salt and pepper if needed, then sprinkle freshly chopped cilantro on top.
Step 15: Remove from the heat.
Step 16: Serve hot and enjoy!
Nutrition Facts:
Calories: 386kcal | 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
Ingredients
- Chicken Marinade:
- 1½ tablespoon Extra Virgin Olive Oil
- 1 teaspoon Garlic Powder
- 2 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks
- Sauce:
- 3 tablespoons Clarified Butter divided
- 1 Yellow Onion diced
- 3 Garlic Cloves minced
- 1 tablespoon Garam Masala
- 1 tablespoon Grated Fresh Ginger
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Coriander
- ½ teaspoon Cayenne Pepper
- 14 oz Tomato Sauce one can
- 1½ Cup Coconut Cream well stirred or blended
- Kosher salt and freshly ground black pepper
- Chopped cilantro, for garnish
Instructions
Step 1: In a large mixing bowl, add in the garlic powder, olive oil, garam masala, chilli powder, cumin, and salt. Stir until well combined.
Step 2: Add in the chicken and toss until everything is well coated with the marinade.
Step 3: Cover the bowl with plastic wrap and place it inside the fridge to chill for 6 hours to overnight.
Step 4: Place a large skillet on the stove and turn the heat to medium-high.
Step 5: Add 2 tablespoons of ghee or butter and allow it to become hot/melt.
Step 6: Add in the marinated chicken pieces and cook until both sides are brown. Make sure not to overcrowd the chicken.
Step 7: Place the cooked chicken on a plate.
Step 8: In the same skillet, add 1 more tablespoon of ghee/butter, then turn the heat down to medium-low.
Step 9: Add in the garam masala, onion, chilli powder, coriander, cayenne, and ginger. Stir until well combined. Cook for about 45 seconds.
Step 10: Add in the tomato sauce and allow the sauce to simmer for about 5 minutes while stirring from time to time.
Step 11: Add in the coconut cream and simmer for a few more seconds.
Step 12: Put the chicken back to the skillet as well as its juices. Stir until well combined.
Step 13: Simmer for another 10 to 15 minutes or until the chicken is tender.
Step 14: Sprinkle more salt and pepper if needed, then sprinkle freshly chopped cilantro on top.
Step 15: Remove from the heat.
Step 16: Serve hot and enjoy!
