Serves 6
40 min
Simple, Satisfying Indian Butter Chicken
Recipe GLPRd2f95bd9dcd9c3
A rustic Indian-inspired butter chicken made with tender chicken thighs, aromatic garam masala, and a silky tomato cream sauce. The chicken is gently tenderized, seared until golden, then simmered with warm spices and canned tomatoes before finishing with a touch of whipping cream. Serve over rice or with naan bread for an authentic, comforting meal.
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Ingredients
450g chicken thighs
2 tablespoons garam masala
1–2 teaspoons chili flakes
1 can (400g) chopped tomatoes
2–3 tablespoons whipping cream (35% milk fat)
3 tablespoons olive oil
Salt to taste
Black pepper to taste
1 teaspoon sugar (optional)
Directions
Place each chicken thigh between two pieces of plastic wrap or parchment paper. Using a heavy saucepan or mallet, gently pound each thigh to flatten and tenderize. Then chop the flattened chicken into 1½ to 2-inch chunks.
Heat the olive oil in a large skillet over medium-high heat until shimmering and fragrant, about 1 minute.
Add the chicken chunks to the hot oil in a single layer. Sear undisturbed for 2–3 minutes until the bottom is golden brown. Flip and cook the other side for another 2–3 minutes until golden. The chicken does not need to be cooked through at this point.
Sprinkle the garam masala and chili flakes over the chicken. Stir constantly for 30 seconds to 1 minute, allowing the spices to release their aromas and coat the meat evenly.
Pour the canned tomatoes along with their juices into the skillet. Stir well to combine with the spiced chicken. Bring to a gentle simmer over medium heat and cook for about 5 minutes, stirring occasionally, until the sauce begins to reduce slightly.
Reduce heat to medium-low. Stir in the whipping cream until fully incorporated. Simmer for another 2–3 minutes, stirring gently, until the sauce reaches a creamy consistency and the chicken is cooked through to an internal temperature of 165°F (74°C).
Taste the curry and season with salt and black pepper as needed. If the sauce tastes too acidic, stir in the sugar (if using) to balance the flavors. Serve hot over steamed rice or with warm naan bread.
