dinner · everyday
Weeknight butter chicken
Browned chicken thighs simmered in a smooth spiced tomato sauce, finished with cream and butter for a rich, glossy sauce.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the chicken into bite-size pieces and toss with half the salt and half the garam masala. Mince the garlic and grate the ginger.
-
2
Heat the oil in a skillet and brown the chicken on two sides. Move it to a clean plate; it will finish cooking in the sauce.
-
3
Lower the heat and melt half the butter. Stir in the garlic, ginger, chile powder and the rest of the garam masala for 30 seconds.
-
4
Add the tomato purée and the remaining salt and simmer for 8 minutes.
-
5
Return the chicken and simmer until the largest pieces reach 74°C (165°F). Stir in the cream and the remaining butter over low heat, and serve once the sauce is hot and glossy.
