Butter Chicken with Creamy Tomato Sauce 🤤😋
This recipe recreates the rich and flavorful experience of classic butter chicken, focusing on a creamy tomato sauce base. It's perfect for a cozy night in or impressing guests.
Yields: 6 servings
Prep time: 20 minutes
Marinating time: At least 30 minutes (preferably longer)
Cook time: 45 minutes
Ingredients:
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
For the Creamy Tomato Sauce:
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, undrained
1 cup heavy cream
1/2 cup butter
1/4 cup chopped cilantro
2 tablespoons garam masala
1 tablespoon tomato paste
1 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Instructions:
1. Marinate the Chicken: In a large bowl, combine all the marinade ingredients with the chicken. Mix well, ensuring the chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes, or preferably overnight for maximum flavor.
2. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 8-10 minutes). Remove the chicken from the skillet and set aside.
3. Prepare the Sauce: In the same skillet, heat the remaining 1 tablespoon of oil. Add the chopped onion and sauté until softened (about 5 minutes). Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Simmer the Sauce: Stir in the crushed tomatoes, diced tomatoes, tomato paste, garam masala, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Add Cream and Butter: Stir in the heavy cream and butter. Continue to simmer for another 5 minutes, allowing the sauce to become creamy and rich.
6. Combine Chicken and Sauce: Add the cooked chicken back to the skillet and gently stir to coat it evenly in the creamy tomato sauce. Heat through for a few minutes.
7. Garnish and Serve: Garnish with chopped cilantro and serve hot with basmati rice, naan bread, or your favorite side dish. Enjoy!