Description
A simple and delicious butter chicken recipe featuring tender chicken in a rich, creamy sauce, perfect for family dinners.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup plain 2% or full-fat Greek yogurt
- 1 tablespoon fresh lemon juice or water
- 2 cloves of garlic (grated, about 1 teaspoon)
- 2 teaspoons grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- Salt and pepper to taste (approximately 3/4 – 1 teaspoon of salt)
- 2 tablespoons butter
- 1 cup yellow onion (diced)
- 1 8-ounce can tomato sauce
- 1 cup half-and-half or cream (room temperature)
- 1/2 cup plain 2% or full-fat Greek yogurt (room temperature)
Instructions
- Start by whisking together all the ingredients for the marinade in a large bowl.
- Add the diced chicken and ensure every piece is thoroughly coated in the yogurt marinade.
- Let it marinate for 30-60 minutes to maximize flavor.
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the marinated chicken, leaving the excess marinade on the pieces, and sauté until cooked through.
- Remove chicken from the skillet and transfer it to a plate.
- In the same skillet, add the butter over medium heat.
- Once melted, toss in the diced onion, garam masala, turmeric, cumin, salt, and pepper.
- Sauté for about 3 minutes until the onion becomes tender.
- Pour in the tomato sauce, lowering the heat to let it simmer for 5-10 minutes until thickened slightly.
- Slowly pour in the half-and-half or cream while stirring the sauce.
- Add the chicken back into the skillet and remove from heat.
- Gently stir in the Greek yogurt, ensuring there are no white streaks left.
- Garnish with chopped cilantro and serve over rice.
Notes
Use room temperature ingredients for a creamier sauce. Adjust cayenne to your spice preference and let the chicken marinate longer for enhanced flavor.
