Main
Butter Chicken
55 minServes 4Nutri-Score C€€
C
55 min
55 minButter Chicken
what you need
Ingredients
chicken thighs (cut into bite-sized chunks)Meat680 g
salt (for the marinade)Spices1 piece
garlic powderSpices1 piece
paprikaSpices1 piece
curry powder (for the marinade)Spices1 piece
Greek yogurtDairy15 ml
vegetable oil (or olive oil)Pantry45 ml
butter (divided)Dairy56 g
onion (medium, diced)Produce1 piece
garlic (minced)Produce3 pieces
tomato sauce (canned)Pantry425 g
sugarPantry12 g- salt (for the sauce)Spices1 piece
black pepperSpices1 piece
cayenne pepper (optional, for heat)Spices1 piece- garam masalaSpices1 piece
- curry powder (for the sauce)Spices1 piece
- heavy creamDairy480 ml
parsley (chopped)Produce15 g
basmati rice (steamed, for serving)Grains300 g
per serving
Nutrition
804kcal
- Carbs
- 33 g
- Proteins
- 36 g
- Fat
- 59 g
what you’ll use
Tools
Mixing bowl
Frying pan
Saucepan
step by step
Method
- Step 1
Marinate the chicken
- In a bowl, combine the chicken chunks with the salt, garlic powder, paprika, curry powder and Greek yogurt.
- Mix well so every piece is coated, then set aside.
- Step 2
Sear the chicken
- Heat the oil and a knob of the butter in a large pan over medium-high heat.
- Add the chicken and cook until golden and cooked through, then transfer to a plate.
- Step 3
Build the sauce
- In the same pan, soften the diced onion until translucent.
- Add the minced garlic and cook until fragrant.
- Stir in the tomato sauce, sugar, salt, black pepper, cayenne, garam masala and curry powder.
- Step 4
Add cream and finish
- Pour in the heavy cream and stir to combine.
- Return the chicken to the pan and simmer gently so the flavors meld.
- Stir in the remaining butter until melted and glossy.
- Step 5
Serve
- Scatter the chopped parsley over the butter chicken.
- Serve with steamed basmati rice and garlic naan.
most cooked first