Description
Tender chicken simmered in a rich tomato cream sauce with warm spices and buttery finish, perfect for serving over rice or naan.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs, cut into bite sized pieces
- ½ cup plain yogurt
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 ½ teaspoons salt, divided
- 3 tablespoons butter
- 1 ½ cups tomato puree
- ¾ cup heavy cream
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a bowl, mix yogurt, garlic, ginger, garam masala, cumin, paprika, and 1 teaspoon salt. Add chicken and coat well. Marinate for at least 30 minutes.
- Heat a large skillet over medium heat and melt 2 tablespoons butter.
- Add marinated chicken and cook until lightly browned on all sides.
- Stir in tomato puree, remaining salt, and sugar. Simmer for 15 to 20 minutes until thickened.
- Reduce heat and stir in heavy cream and remaining butter. Simmer gently for 5 minutes.
- Garnish with chopped cilantro and serve warm.
Notes
- Marinate overnight for deeper flavor.
- Simmer uncovered to naturally thicken the sauce.
- Adjust salt and cream to taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg
Keywords: Creamy Butter Chicken, Indian chicken curry, tomato cream chicken, easy dinner recipe