Recipe Background
It might take a little time to make, but Easy Butter Chicken really couldn't be simpler. Just a few basic steps are all that stands between you and juicy, savory, butter-seared chicken pieces completely coated in a creamy tomato sauce with just the right amount of heat and Indian spices! Served over rice or with naan bread for scooping and dipping, Easy Butter Chicken is just what you need to satisfy your craving for sumptuous, saucy chicken!
It might take a little time to make, but Easy Butter Chicken really couldn't be simpler. Just a few basic steps are all that stands between you and juicy, savory, butter-seared chicken pieces completely coated in a creamy tomato sauce with just the right amount of heat and Indian spices! Served over rice or with naan bread for scooping and dipping, Easy Butter Chicken is just what you need to satisfy your craving for sumptuous, saucy chicken!
Ingredients
For the marinade:
- 1/2 cup Greek yogurt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 1 tablespoon garam masala
- 1 tablespoon hot Hungarian paprika
- kosher salt to taste
- freshly ground black pepper to taste
- 2 pounds chicken tenders cut into 1-inch portions
- 4 tablespoons salted butter
For the sauce:
- 1 cup tomatoes crushed
- 1 teaspoon sugar
- 1 (2-inch) knob ginger peeled and grated
- 2 cloves garlic peeled and grated
- 3/4 cup heavy cream room temperature
- kosher salt to taste
- freshly ground black pepper to taste
- 1/4 cup fresh cilantro chopped
Optional, for serving:
- 2 cups basmati rice cooked and warm
- naan to taste, toasted
- fresh cilantro roughly chopped
Directions
- In a bowl, add the yogurt, the chili powder, the cumin, the turmeric, the garam masala, the paprika, the salt, and the black pepper and stir until combined.
- In a large, resealable plastic bag, add the marinade mixture and the chicken pieces.
- Seal the bag and massage it lightly to thoroughly coat the chicken pieces.
- Let the chicken marinate at room temperature for 2 hours.
- In a large pan with straight sides over medium-high heat, melt the butter.
- Transfer the chicken pieces from the marinade to the pan and cook, while turning regularly, until some parts are browned but the chicken pieces are mostly white on the outside, about 8 minutes. Discard the remaining marinade.
- Add the crushed tomatoes, the sugar, the ginger, and the garlic to the chicken mixture and cook, while stirring frequently, until bubbly, hot, and fragrant, about 2-4 minutes.
- Add the heavy cream and cook, while stirring, until completely combined.
- Partially cover the pan and reduce the heat to low.
- Simmer the sauce mixture until thickened and the chicken pieces reach an internal temperature of 165 degrees F, about 20 minutes.
- Taste the chicken mixture for seasoning and add the salt and the pepper, as needed.
- Add 1/4 cup of the cilantro and stir to combine.
- Plate the butter chicken over the rice.
- Serve with the naan and top with the extra cilantro.
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