Description
This creamy Butter Chicken comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love!
Ingredients
Scale
- 1 cup Plain Yogurt
- 2 tbsp Lemon Juice
- 1 tsp Turmeric Powder
- 1 tbsp Garam Masala
- 0.5 tsp Chili Powder or Cayenne Pepper Powder
- 1 tsp Ground Cumin
- 1 tbsp Fresh Grated Ginger
- 2 cloves Garlic (Crushed)
- 1 lb Chicken Thigh Fillets
- 3 tbsp Ghee or Butter
- 1 cup Tomato Passata (or Tomato Puree)
- 0.5 cup Heavy Cream
- 1 tbsp Sugar
- 1 tsp Salt
- 2 cups Basmati Rice (to Serve)
- Coriander/Cilantro (Optional for Garnish)
Instructions
- In a medium bowl, combine the plain yogurt, lemon juice, turmeric powder, garam masala, chili powder, cumin, ginger, and garlic. Whisk until smooth, then coat the chicken pieces in the marinade. Refrigerate for at least 3 hours or overnight.
- Heat ghee or butter in a large frying pan over medium-high heat. Add the marinated chicken and cook for about 3 minutes until it turns white.
- Add tomato passata, heavy cream, sugar, and salt to the pan. Stir well, and let it simmer for about 20 minutes, stirring occasionally.
- Adjust seasonings to taste, garnish with chopped coriander or cilantro if desired, and serve warm over basmati rice.
Notes
This recipe is versatile; you can substitute chicken with tofu or shrimp.
It also works well with leftover vegetables.
Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
- Prep Time: 180 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg