Description
A rich and creamy Indian-inspired butter chicken served with fluffy basmati rice and warm, buttery naan bread.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 4 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup tomato puree
- 1 cup heavy cream
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish
- 2 cups basmati rice, cooked
- 4 pieces naan bread, warmed
Instructions
1. Prepare the Crust:
- Marinate chicken in yogurt, lemon juice, garam masala, turmeric, and chili powder for at least 30 minutes.
- In a large pan, melt butter over medium heat. Add onion, garlic, and ginger, sauté until soft and fragrant.
- Add marinated chicken to the pan and cook until browned on all sides, about 8-10 minutes.
- Stir in tomato puree, heavy cream, sugar, and salt. Simmer for 15-20 minutes until sauce thickens and chicken is cooked through.
- Garnish with fresh cilantro and serve hot with fluffy basmati rice and warm naan bread.
Notes
You can customize the seasonings to taste.