Butter Chicken

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium onion, diced
• 1 can (14 oz) diced tomatoes
• 1/2 cup heavy cream
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and cook until browned and reaches an internal temperature of 165°F, about 5-6 minutes per side.
2. 2 Remove chicken and set aside. In the same skillet, add cumin, coriander, turmeric, and chili powder. Stir for about 1 minute.
3. 3 Add garlic, ginger, and onion, sautéing until softened.
4. 4 Stir in diced tomatoes, tomato paste, and garam masala. Bring to a simmer.
5. 5 Return chicken to skillet. Reduce heat to low, stir in heavy cream, and cook for 15 minutes.
6. 6 Garnish with fresh cilantro before serving.

Nutrition

Tips

• For extra richness, add a teaspoon of butter when stirring in the cream.
• If you prefer a smoother sauce, blend half of the sauce before adding the cream.
• Serve with basmati rice or warm naan bread.
• Marinate the chicken in yogurt and spices for 30 minutes to enhance flavor.
• Adjust spice levels to your liking by tweaking the chili powder amount.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. This dish can also be frozen for up to 1 month.

Serving Suggestions

• Serve with fluffy basmati rice.
• Pair with warm, freshly baked naan bread.
• Add a side of cucumber raita for a cooling contrast.
• Garnish with toasted cumin seeds for extra flavor.

FAQ