DESCRIPTION
Who knew Butter Chicken could be so easy? My recipe gives you all the feels of the Indian curry dish you love with way less time and effort—yay for that!
If you’d like, garnish it with cilantro and serve it with rice, naan, or both.
Ingredients
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- 3/4 cup Greek-style yogurt
- 2 Tbsp. curry powder
- 2 Tbsp. garam masala (see note)
- 1 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1 1/2 lb. boneless skinless chicken thighs, cut into 1-in. pieces
- 4 Tbsp. unsalted butter or ghee
- 1 onion, sliced
- 1 (15 oz.) can crushed tomatoes, strained tomatoes, or tomato puree
- 3/4 cup heavy cream or half and half
Instructions
- In a large bowl, combine the yogurt, curry powder, garam masala, salt, and garlic powder. Stir in the chicken and set aside while you prep the remaining ingredients (or up to overnight in the refrigerator if you have the time).
- In a large skillet over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, until tender, about 10 minutes.
- Increase the heat to medium and add the chicken and yogurt mixture. Cook, stirring occasionally, for 5 minutes.
- Add the tomatoes and cream and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked, 8 to 10 minutes.
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Notes
Note: You’ll find garam masala, an Indian spice blend, in the spice section of the supermarket.