Description
A rich and creamy butter chicken with a smoky, Western-inspired twist, perfect for a hearty meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup plain yogurt
- 2 tbsp butter
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5-7 minutes.
- Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
- Add cumin, coriander, smoked paprika, and cayenne pepper (if using). Stir well and cook for 30 seconds.
- Pour in the crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Reduce heat to low. Stir in heavy cream and plain yogurt until well combined.
- Return the browned chicken to the skillet. Cover and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- Stir in butter and lemon juice. Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes.
- Serve with basmati rice, naan bread, or your favorite side.
- This dish can be made ahead of time and reheated. The flavors often deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion