Name: Butter Chicken
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lb boneless skinless chicken thighs; 1 large yellow onion; 4 clove garlic; 1 tbsp fresh ginger; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground coriander; 0.5 tsp cayenne pepper; 1 can canned crushed tomatoes; 0.75 cup heavy cream; 3 tbsp butter; 2 tbsp vegetable oil; to taste salt; to taste black pepper; 0.25 cup fresh cilantro

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510 cal42g protein6g carbs36g fat520mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch40 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Butter Chicken

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Curry25 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighscut into bite-sized pieces2 lb

vegetable oil1 tbsp

butter2 tbsp

curry simmer sauceabout 15 oz butter chicken or tikka masala base1 jar

heavy cream0.5 cups

saltto taste

black pepperto taste

fresh cilantroGarnishchopped0.25 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat vegetable oil in a large skillet over medium-high heat. Working in batches, sear chicken until golden on all sides, about 3 minutes per batch. Transfer to a plate.

2In the same skillet, melt butter. Add curry sauce and stir to combine. Return chicken to the skillet.

3Simmer for 10 minutes until chicken is cooked through, stirring occasionally.

4Stir in heavy cream and remove from heat. Taste and adjust salt and pepper.

5Garnish with fresh cilantro. Serve over basmati rice or with naan bread.