Indian Butter Chicken

My sister Marla Payne discovered this recipe and it’s become one of her favorites. Her daughter made it for us recently when we were in Texas. Yum! 

Erin's Indian Butter Chicken -- I added extra black pepper!

Indian Butter Chicken    4+ servings

6 tablespoons butter, divided

2 lbs. boneless/skinless chicken thighs, cut into 1” chunks

1 yellow onion, diced

3 garlic cloves, minced

1 tablespoon garam masala

1 tablespoon fresh grated ginger

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 1/2 cups tomato sauce

2 cups heavy cream, more or less as desired

Salt & pepper

Lime & cilantro, for garnish if desired

Naan bread & basmati rice for serving

1. Add 2 tablespoon butter to a large skillet over medium-high heat; brown the pieces of the chicken on all sides. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
   
2. Melt another 2 tablespoon butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
   
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10 to 15 minutes. Keep the heat LOW. 
   
4. Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
5. Serve garnished with lime and cilantro if desired, alongside naan and rice.

Recipe without photos  . . . 

Indian Butter Chicken    4+ servings

6 tablespoons butter, divided

2 lbs. boneless/skinless chicken thighs, cut into 1” chunks

1 yellow onion, diced

3 garlic cloves, minced

1 tablespoon garam masala

1 tablespoon fresh grated ginger

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 1/2 cups tomato sauce

2 cups heavy cream, more or less as desired

Salt & pepper

Lime & cilantro, for garnish if desired

Naan bread & basmati rice for serving

1. Add 2 tablespoon butter to a large skillet over medium-high heat; brown the pieces of the chicken on all sides. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
2. Melt another 2 tablespoon butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10 to 15 minutes. Keep the heat LOW. 
4. Stir in the remaining 2 tablespoon butter; season with salt and pepper to taste.
5. Serve garnished with lime and cilantro if desired, alongside naan and rice.