Description
Creamy butter chicken with marinated chicken in a rich tomato cream sauce. A mild and flavorful Indian curry.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (14 oz) diced tomatoes
- 3 tablespoons butter
- 1/4 cup unsalted almonds
- 2/3 cup heavy cream
- 1/3 cup Greek yogurt
- 3 cloves garlic
- 1 tablespoon chopped ginger (or fresh)
- 3 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground caraway, optional
- Fresh cilantro
- White rice and/or naan
Instructions
- In a large bowl, mix the Greek yogurt with 1 pressed clove garlic, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and a generous pinch of salt and pepper.
- Cut the chicken thighs into bite-sized pieces, season with salt and pepper, and mix well with the yogurt marinade. Cover and let marinate in the refrigerator for at least 1 hour.
- Heat 1 tablespoon of butter in a skillet over medium to high heat and cook the chicken until browned on all sides, about 7 to 10 minutes. The chicken does not need to be fully cooked yet. Remove from the pan and set aside.
- Melt another tablespoon of butter in the same pan. Lower the heat and add 2 pressed cloves garlic and 1 tablespoon chopped ginger (or freshly grated). Cook while stirring for about 1 minute.
- Add the diced tomatoes. Turn the heat up and cook for 5 to 10 minutes, stirring regularly, until the tomato sauce thickens and some of the moisture cooks off.
- Add 2 teaspoons garam masala, 2 teaspoons ground coriander, and 1/2 teaspoon cayenne pepper. Mix well and cook over medium heat for another 2 to 3 minutes.
- Transfer the sauce to a blender or the cup of an immersion blender and add the almonds. Blend until smooth.
- Pour the sauce back into the pan and add the 1/2 to 2/3 cup heavy cream. Bring just to a simmer and return the chicken to the pan. Stir in another tablespoon of butter together with the optional ground caraway.
- Let it simmer gently with the lid on for another 5 to 10 minutes. Serve with fresh cilantro, white rice, and/or naan.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing, Slow Cooking
- Cuisine: Indian