Weeknight Butter Chicken
Mains · Serves 4 · Prep 10 min · Cook 25 min · Total 35 min
Mild, creamy and gently spiced, this is a great first curry for kids, and the sauce begs to be mopped up with naan. Sweet paprika gives it that warm orange color without adding heat.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cut in bite-size pieces
- 1 tsp kosher salt, divided
- 1 tsp garam masala, for the chicken
- 2 tsp garam masala, for the sauce
- 3 tbsp butter, divided
- 1 medium onion, finely chopped
- 3 clove garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1 can (15 oz) tomato sauce
- 3/4 cup heavy cream
- 1 tsp sugar
- 2 tbsp chopped fresh cilantro
- cooked basmati rice or naan, for serving
Steps
- Toss the chicken with 1/2 tsp salt and 1 tsp garam masala.
- Melt 1 tbsp butter in a large skillet over medium-high heat. Add the chicken in a single layer and brown on two sides, about 5 minutes total. It will finish cooking in the sauce. Move it to a plate.
- Lower the heat to medium and add the remaining 2 tbsp butter and the onion. Cook, stirring, until soft and golden, 5 to 6 minutes.
- Stir in the garlic, ginger, remaining 2 tsp garam masala, cumin, paprika and turmeric and cook until fragrant, about 1 minute.
- Add the tomato sauce, remaining 1/2 tsp salt and sugar. Simmer, stirring now and then, until slightly thickened, about 5 minutes.
- Stir in the cream and return the chicken with its juices. Simmer gently until the chicken reaches 165°F and the sauce is creamy, 6 to 8 minutes.
- Taste for salt, sprinkle with cilantro and serve with rice or warm naan.