Description
A quick and easy butter chicken recipe featuring tender marinated chicken thighs simmered in a rich, creamy sauce.
Ingredients
- 1 pound skinless, boneless chicken thighs
- 1 teaspoon salt, adjust to taste
- 1 teaspoon garlic powder, or fresh garlic
- 1 teaspoon sweet paprika
- 1 tablespoon curry powder
- 1 cup Greek yogurt, or dairy-free yogurt
- 2 tablespoons vegetable oil (canola or sunflower)
- 2 tablespoons butter (reserved for finishing)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup tomato sauce
- 1 teaspoon sugar, adjust to taste
- 1 cup heavy cream, or coconut cream
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper, adjust to taste
- 1 tablespoon fresh parsley, optional, for garnish
Instructions
- Start by marinating the chicken. In a mixing bowl, combine the chicken thighs, yogurt, garlic powder, salt, and paprika. Allow to marinate for at least 30 minutes or overnight.
- Heat the vegetable oil in a skillet over medium-high heat. Add the marinated chicken, searing until golden brown on both sides.
- Remove the chicken and set aside. Add the diced onion to the skillet and sauté until translucent. Incorporate minced garlic and cook for another minute.
- Pour in the tomato sauce and stir in curry powder, garam masala, sugar, and cayenne pepper. Simmer for about 5 minutes.
- Lower the heat and return the chicken to the skillet. Pour in the heavy cream and stir. Let it simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens.
- Finish with reserved butter for richness. Season with black pepper and salt to taste.
Notes
For a lighter version, substitute heavy cream with coconut cream. Marinating overnight enhances flavor.
