Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 8
Mouthwatering, inviting, and will leave you satisfied. This Butter Chicken is super easy to make with chunks of tender chicken perfectly cooked in a rich and creamy buttery Indian sauce.
Ingredients
Chicken Marinade
1½ Tablespoons Extra Virgin Olive Oil
1 Teaspoon Garlic Powder
2 Teaspoons Garam Masala
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Teaspoon Kosher Salt
2 Pounds Boneless, skinless chicken thighs cut into 1” 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 ounces Tomato Sauce one can
1½ c 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: Combine olive oil, garlic powder, garam masala, cumin, chilli powder, and salt in a large glass bowl. Add in the chicken. Toss to evenly coat the chicken with the marinade. Using plastic wrap, cover the bowl and place it in the fridge. Marinate the chicken for at least 6 hours to 24 hours.
Step 2: In a large skillet, heat 2 tbsp ghee or clarified butter over medium-high heat to make the sauce.
Step 3: Add in a single layer the marinated chicken to the skillet using tongs. Discard the excess marinade. Cook the chicken until brown on all sides. If necessary, cook the chicken in batches. When done, transfer the browned chicken to a plate.
Step 4: Into the skillet, add another tbsp ghee and decrease the heat to medium. Add and saute the onion, garlic, garam masala, ginger, chilli powder, coriander, and cayenne.
Step 5: Cook for at least 45 seconds before adding in the tomato sauce. Simmer and cook for another 5 minutes, stirring occasionally.
Step 6: Add the coconut cream to the sauce, stir, and resume to simmer. Add the browned pieces of chicken to the skillet with the juices. Spoon the sauce over the chicken using a wooden spoon.
Step 7: Continue to simmer for 10 to 15 minutes more over medium-low heat or until the chicken is tender and cooked through.
Step 8: Adjust the seasoning according to taste. Before serving, garnish with chopped cilantro. Enjoy hot.
Notes:
Use coconut oil instead of butter. Or Heavy cream or whipping cream in place of coconut cream. And if fresh ginger is not available, feel free to use ginger powder.
For leftovers, store them in a container and place in the fridge for up to 5 days. Or freeze for up to 3 months. When ready to serve, reheat in the microwave.
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 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Garam Masala
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Kosher Salt
- 2 Pounds Boneless, skinless chicken thighs cut into 1” 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 ounces Tomato Sauce one can
- 1½ c Coconut Cream well stirred or blended
- Kosher salt and freshly ground black pepper
- Chopped cilantro, for garnish
Instructions
Step 1: Combine olive oil, garlic powder, garam masala, cumin, chilli powder, and salt in a large glass bowl. Add in the chicken. Toss to evenly coat the chicken with the marinade. Using plastic wrap, cover the bowl and place it in the fridge. Marinate the chicken for at least 6 hours to 24 hours.
Step 2: In a large skillet, heat 2 tbsp ghee or clarified butter over medium-high heat to make the sauce.
Step 3: Add in a single layer the marinated chicken to the skillet using tongs. Discard the excess marinade. Cook the chicken until brown on all sides. If necessary, cook the chicken in batches. When done, transfer the browned chicken to a plate.
Step 4: Into the skillet, add another tbsp ghee and decrease the heat to medium. Add and saute the onion, garlic, garam masala, ginger, chilli powder, coriander, and cayenne.
Step 5: Cook for at least 45 seconds before adding in the tomato sauce. Simmer and cook for another 5 minutes, stirring occasionally.
Step 6: Add the coconut cream to the sauce, stir, and resume to simmer. Add the browned pieces of chicken to the skillet with the juices. Spoon the sauce over the chicken using a wooden spoon.
Step 7: Continue to simmer for 10 to 15 minutes more over medium-low heat or until the chicken is tender and cooked through.
Step 8: Adjust the seasoning according to taste. Before serving, garnish with chopped cilantro. Enjoy hot.
Notes
Use coconut oil instead of butter. Or Heavy cream or whipping cream in place of coconut cream. And if fresh ginger is not available, feel free to use ginger powder. For leftovers, store them in a container and place in the fridge for up to 5 days. Or freeze for up to 3 months. When ready to serve, reheat in the microwave.
