Description
Creamy, mildly spiced butter chicken for two—quick, affordable, and perfect for warm weeknights.
Ingredients
250 g boneless chicken thighs, bite-size
2 tbsp plain yogurt
2 cloves garlic, minced
1 tsp grated ginger
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp garam masala, divided
2 tbsp butter, divided
1 tbsp neutral oil
1 small onion, finely chopped
1/4 tsp chili powder (optional)
200 g crushed tomatoes
1/4 cup heavy cream or coconut milk
1/4 cup water, as needed
1 tsp sugar or honey (optional)
1 tbsp chopped cilantro, for garnish
Cooked rice or naan, to serve
Instructions
1. Mix yogurt, garlic, ginger, salt, cumin, coriander, paprika, and half the garam masala; coat chicken and rest 10–15 minutes.
2. Heat 1 tbsp butter with oil in a skillet over medium-high; brown chicken 3–4 minutes and remove.
3. Add remaining butter; sauté onion 4–5 minutes until golden. Add chili powder and remaining garam masala; cook 30 seconds.
4. Stir in crushed tomatoes, sugar, and a splash of water; simmer 6–8 minutes to thicken. Blend smooth if desired and return to pan.
5. Add chicken to sauce; simmer 8–10 minutes until cooked through.
6. Stir in cream; simmer 2 minutes. Adjust salt, garnish with cilantro, and serve with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes