Butter Chicken Recipe
Indulge your taste buds in a symphony of flavors with our Indian-Inspired Butter Chicken Recipe. Tender pieces of chicken bathed in a luscious, creamy tomato sauce – it's the most comforting dish. If you're ready to spice up your dinner routine, this recipe is a must-try!
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 6 tablespoons salted butter or ghee
- 1 ½ tablespoon garlic grated
- 1 ½ tablespoon ginger from about a 1-inch piece of fresh ginger, grated
- 1 ½ tablespoons paprika
- 1 ½ tablespoons garam masala
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons fine sea salt
- 3 3/4 cups canned crushed tomatoes
- 1 ½ cups plain Greek yogurt
- 3/4 cup heavy cream
- 3 tablespoons fresh lemon juice the juice from about 1 ½ lemons
- 2 cups white rice uncooked
- 3 tablespoons fresh cilantro chopped, for garnish
Instructions
- Add a tablespoon of olive oil to a large saute pan over medium-high heat. While the pan is heating, pat the chicken thighs dry, and sprinkle them with sea salt.
- Once the pan is hot, add the thighs to it, searing for 3-5 minutes per side, until golden brown, and cooked through.
- Remove the chicken from the pan and chop it into 1-inch pieces.
- In the same pan that you cooked the chicken in, melt the butter over medium heat. Add the garlic and ginger and saute for 3-4 minutes, until fragrant but not browned.
- In the same pan, whisk together the tomatoes, yogurt, cream, lemon juice, and spices until combined. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 15-20 minutes, until fragrant and slightly reduced in volume.
- While the above mixture is simmering, cook your rice according to package instructions.
- Return the chicken to the sauce and simmer for 5 minutes more, then remove from the heat.
- Serve the chicken over the rice garnished with the chopped cilantro.
Notes
- Make it dairy-free - to make this meal dairy-free, simply use olive oil in place of the butter, and replace the yogurt and heavy cream with 1 ½ cups of full-fat canned coconut milk.
- Make it low-carb - use cauliflower rice in place of the white rice.
- Swap the rice - if you want to keep the carb content about the same but you don’t love white rice, simply swap the white rice for brown rice, quinoa, or any other grain that you love.
Nutrition
Calories: 759kcal | Carbohydrates: 71.5g | Protein: 45.6g | Fat: 31.6g | Saturated Fat: 16.9g | Cholesterol: 212mg | Sodium: 1331.6mg | Fiber: 5.9g | Sugar: 12.5g