Quick & Easy Butter Chicken

Ingredients

• 3.5 Chicken thighs (Use 3–4 thighs; amount represented as the midpoint for nutrition and scaling.)
• 1 tbsp Olive oil (For the chicken marinade.)
• 1 tsp Salt (For the chicken marinade.)
• 1 tbsp Garam masala (For the chicken marinade.)
• 1 tsp Turmeric (For the chicken marinade.)
• 1 tsp Garlic powder (For the chicken marinade.)
• 0.5 tsp Cumin (For the chicken marinade.)
• 0.5 tsp Paprika (For the chicken marinade.)
• 0.5 tsp Coriander (For the chicken marinade.)
• 1 cup Plain yogurt
• 0.5 Lemon (Juice of half a lemon.)
• 1 tbsp Olive oil (For the sauce, if needed.)
• 2 Garlic (Cloves; chop or mince for the sauce.)
• 2 tsp Ginger (For the sauce; preparation not specified.)
• 0.5 Yellow onion (For the sauce; chop or dice.)
• 2 tbsp Butter (For the sauce, added with the garlic, ginger, and onion.)
• 14 oz Crushed tomatoes
• 1 tsp Salt (For the sauce.)
• 1 tbsp Garam masala (For the sauce.)
• 1 tsp Turmeric (For the sauce.)
• 0.5 tsp Cumin (For the sauce.)
• 0.5 tsp Paprika (For the sauce.)
• 0.5 tsp Coriander (For the sauce.)
• 1 cup Heavy cream (Use heavy cream or coconut milk.)
• 1 cup Coconut milk (Alternative to heavy cream; nutrition shown for canned, full-fat coconut milk.)
• 2 tbsp Butter (Added with the cream and chicken near the end.)
• 1.5 tbsp Cilantro (Use 1–2 tbsp; amount represented as the midpoint for nutrition and scaling.)

Steps

1. 1

   Marinate the chicken thighs with the olive oil, salt, garam masala, turmeric, garlic powder, cumin, paprika, coriander, plain yogurt, and juice of half a lemon.

2. 2

   Cook the marinated chicken in a sauté pan. The source does not specify the heat level, cooking time, or how browned or cooked through the chicken should be at this stage.

3. 3

   In the same pan, add the garlic and ginger.

4. 4

   Add the onion and the first 2 tablespoons of butter to the pan. Cook for a few minutes.

5. 5

   Add the crushed tomatoes, the sauce salt, garam masala, turmeric, cumin, paprika, and coriander. Bring the mixture to a simmer.

6. 6

   Stir in the heavy cream or coconut milk.

7. 7

   Add the remaining 2 tablespoons of butter and return the chicken to the pan.

8. 8

   Let the chicken and sauce simmer for about 5 minutes.

9. 9

   Finish with the cilantro.

Notes

The creator describes the recipe as taking about 30 minutes. The transcript does not specify how long to cook the chicken initially, the heat level, or whether to cut it into pieces. The olive oil for the sauce is optional, only if needed. Heavy cream is described as traditional; coconut milk is offered as an alternative.

Nutrition per serving

• main
• dinner
• South Asian-inspired
• chicken
• quick
• stovetop
• gluten-free