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Easy Indian Butter Chicken

Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 to 4
Author Janssen Bradshaw

Ingredients

Marinade:

  • 1/2 cup plain Greek Yogurt
  • 1 Tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 Tablespoon grated fresh ginger
  • 2 garlic cloves minced
  • 2-3 boneless skinless chicken breasts cut into bite-size piece

Sauce:

  • 1 Tablespoon vegetable oil
  • 1 cup tomato sauce
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup whipping cream
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Instructions

  1. Whisk together the marinade ingredients until smooth and then stir in the chicken until the chicken is thoroughly coated. Let sit for at least 15 minutes or refrigerate up to 24 hours.
  2. In a large frying pan, heat the oil over medium-high heat. Add the chicken and all the marinade and cook for a few minutes, then turn the chicken pieces so they cook on the other side. Add the tomato sauce, sugar and salt and let simmer on low-heat for about 5-10 minutes, until the chicken is cooked completely through. Stir in the whipping cream. Whisk the cornstarch and water together in a small bowl or cup with a fork then pour into the sauce, while stirring the sauce. Let the sauce come to a simmer again and cook for a minute or two to thicken, then salt to taste and serve with basmati rice and naan bread.
  3. Enjoy!

Recipe Notes

(slightly adapted from RecipeTin Eats)