Stovetop Butter Chicken
An incredibly flavorful and classic Indian dish that is super easy to put together at home!
Equipment
- Dutch oven
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breast cubed into 1" cubes
- 2 tablespoons tandoori paste
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1.5 tablespoons coriander powder
- 1.5 teaspoon ground cumin
- 0.5 teaspoon garam masala
- 0.5 cup plain greek yogurt
Rest of the Dish
- 2-4 tablespoons unsalted butter
- 1 medium onion sliced or diced
- 14.5 ounce can crushed tomatoes
- 0.5 cup heavy cream
- Salt to taste
- Pepper to taste
- Pinch of cayenne for extra heat (optional)
Instructions
Preparation
- Place the cubed chicken into a large resealable plastic bag. Then whisk the remaining ingredients for the marinade in a bowl and pour into plastic bag. Seal then using your hands, massage and mix the chicken until all is coated with the marinade. Marinade for 6-8 hours or overnight.
- When ready, heat a large skillet over medium-high heat and melt the butter in the skillet.
- Once the butter is melted, add the onion. Cook until the onions are tender, about 3-5 minutes.
- Add the bag of chicken and the marinade into the skillet. Stir to incorporate then pour the tomatoes in. Stir to combine.
- Cook uncovered on medium heat until it comes to a simmer and until the chicken is cooked through, about 10-15 minutes.
- Add the heavy cream, stir to incorporate and simmer for an additional 5 minutes.
- Season with salt and pepper, to taste. Add cayenne if you want more heat.
- Serve over basmati rice and with naan!
Nutrition
Serving: 1servingCalories: 367kcalCarbohydrates: 15gProtein: 30gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 130mgSodium: 314mgPotassium: 880mgFiber: 4gSugar: 7g
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