Description
A quick, creamy, restaurant-style butter chicken scaled for two, using simple pantry spices and a short marinade. Perfect for cozy weeknights with rice or naan.
Ingredients
300 g boneless chicken breast or thighs, cut bite-size
1/4 cup plain yogurt
2 garlic cloves, minced
1 tsp grated fresh ginger
1 1/2 tsp garam masala, divided
1 tsp ground cumin, divided
1 tsp ground coriander
1/2 tsp paprika or mild chili powder
1/4 tsp ground turmeric
1/2 to 3/4 tsp fine salt, to taste
Black pepper, to taste
1 tbsp neutral oil
2 tbsp unsalted butter, divided
1 cup tomato puree (tomato sauce)
1/2 cup heavy cream (or half-and-half/Greek yogurt)
Fresh cilantro, chopped (garnish)
Cooked basmati rice or warm naan, for serving
Instructions
1. Marinate: In a bowl combine chicken, yogurt, half the garlic, ginger, 1/2 tsp garam masala, 1/2 tsp cumin, a pinch of paprika, and salt. Toss to coat; chill 30 minutes.
2. Heat a skillet over medium; add oil and 1/2 tbsp butter.
3. Sear chicken 3–4 minutes, turning until lightly browned (not fully cooked). Transfer to a plate.
4. In the same skillet add 1 1/2 tbsp butter and remaining garlic; cook 30 seconds until fragrant.
5. Stir in tomato puree, remaining garam masala, cumin, coriander, paprika, and turmeric; simmer 5–7 minutes to thicken.
6. Reduce heat to medium-low; stir in cream. Simmer 3–4 minutes. Season with salt and pepper.
7. Return chicken and any juices to the pan; simmer 8–10 minutes until cooked through and tender.
8. Swirl in remaining 1/2 tbsp butter for gloss; adjust seasoning.
9. Garnish with cilantro and serve hot with basmati rice or naan.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 20 minutes