Easy Butter chicken
This butter chicken is so easy and quick. You only need one spice mix to marinate the chicken, then bake it. Make your sauce and mix everything.
Servings: 4
Calories: 464kcal
Ingredients
- 1 lbs boneless chicken thighs or breasts
- 1 tbsp tandoori masala
- 2 tbsp neutral oil
Ingredients for sauce
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp cumin seeds
- 2 tbsp butter
- 1 tbsp neutral oil
- 8 oz tomato sauce (1 can) or 2 large crushed tomatoes
- 1/2 tsp garam masala
- 1/4 tsp sugar
- 1/2 tsp fenugreek leaves
- 4 tbsp heavy cream
- 1/2 tsp tandoori masala
Instructions
Marinate the chicken
- Cut chicken into small cubes, add tandoori masala and 2 tbsp of oil. Mix really well and leave it aside for 20 minutes.
Make sauce
- In a pan heat 1 tbsp of oil and 2 tbsp of butter, then add ginger, garlic paste. Mix it and add cumin seeds. Cook for about 2 minutes over medium heat. Don't burn it.
- Now add 1/2 tsp of tandoori masala.
- Add 1 can of tomato sauce and 1/4 cup of water.
- Let it simmer on low heat for about 5 minutes.
Cook chicken
- In the mean time, add chicken to a lined baking tray and bake at 350F for about 20 minutes.
- You can also do this step on a stove top. For stove top, add chicken in a pan and cook on high heat for about 5 minutes. Once its cooked from one side cook from the other side for about 3 more minutes.
Mix chicken and sauce
- Add baked chicken into the sauce along with all of the juices from the chicken.
- Add garam masala, sugar, fenugreek leaves and heavy cream.
- Mix and enjoy.
Video
Notes
In this easy butter chicken version, I used tandoori masala to marinate the chicken. Adjust the quantity according to your spice level.
Nutrition
Calories: 464kcal | Carbohydrates: 5g | Protein: 20g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 143mg | Sodium: 407mg | Potassium: 426mg | Fiber: 1g | Sugar: 3g | Vitamin A: 733IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg