This quick version of Butter Chicken is a game-changer! No marinating required, it still yields restaurant-quality, full-flavored, tender buttery chicken.
Course Main Course
Cuisine Indian
Keyword Butter Chicken
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4
Calories 959kcal
Author Kathleen
Ingredients
SAUCE:
1TablespoonPeanut Oil
1ShallotFinely Chopped
1CupWhite OnionFinely Chopped
2Tablespoon Butter
2TablespoonLemon Juice
1TablespoonGinger Garlic Paste
2TeaspoonGaram Marsala
1TeaspoonChili Powder
1TeaspoonGround Cumin
1TeaspoonCoriander
1Bay Leaf
1CupTomato Puree
1 1/4CupHeavy Cream
1/4CupPlain Yogurt
2TablespoonFinely Ground Cashew
1/2TeaspoonSalt
1PinchBlack Pepper
CHICKEN:
2Pounds2 Chicken ThighsBoneless, Skinless, Cut Into Bite Size Pieces
1TablespoonPeanut Oil
Instructions
For Sauce:
In a large nonstick skillet, heat peanut oil over medium-high heat just until the oil is shimmering. Saute onions and shallots until soft and translucent.
Add, butter, lemon juice, 1 teaspoon garam masala, ginger garlic paste, chili powder, cumin, coriander, and bay leaf to the skillet and cook for 1 minute, stirring constantly.
Pour tomato sauce in the skillet. Continue to cook, stirring often, for 2 minutes. Then, pour heavy cream, yogurt, and ground cashews. Reduce heat to low, stir frequently and cook for 10 minutes. Season with salt and pepper. Turn off the heat and set aside.
For Chicken:
Season chicken pieces generously with salt and pepper.
Heat 1 tablespoon oil in a non-stick skillet over medium heat. Add chicken, in batches so as to not crowd the pan, and brown over medium heat on both sides, about 10 minutes. Mix in the sauce and simmer until the sauce is reduced, making sure that the chicken is completely cooked.
Pour the sauce over the browned chicken and simmer gently (adding more heavy cream or water as needed if sauce gets too thick.) until the sauce is thick and the chicken is completely cooked about 10 minutes