Easy Butter Chicken
Tender chicken simmered in a velvety tomato and cream sauce scented with ginger, garam masala and fenugreek,. Serve over basmati rice or with warm naan.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Browning the marinated chicken first adds a smoky depth that builds the savory base. Dark-meat thighs stay juicy in the simmering sauce, far more forgiving than breasts. Crushed fenugreek leaves give the sauce its signature restaurant flavor and are worth hunting down.
Method
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Toss the chicken with the yogurt, 2 teaspoons of the garam masala, the turmeric, cumin and 1/2 teaspoon of the salt. Marinate for at least , or up to overnight in the refrigerator.
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Heat the oil and 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken in a single layer, scraping off most of the excess marinade, and brown for per side. Transfer to a plate.
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Lower the heat to medium and melt the remaining 2 tablespoons butter. Stir in the ginger, paprika and cayenne and cook for until fragrant.
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Add the tomato sauce, sugar, the remaining 1/2 teaspoon salt and 1/2 cup water. Simmer for , until slightly thickened.
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Return the chicken and any juices to the pan and simmer for more, until cooked through.
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Stir in the cream, the remaining teaspoon garam masala and the fenugreek. Simmer for , then taste and adjust the salt.
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Scatter with cilantro and serve over rice or with naan.
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