Easy crisp-tender butter chicken thighs with the creamiest sauce ever – Simple to make and full of flavors, you’ll go crazy over this comforting dinner!
Photo credit: © Eatwell101.com
Ingredients you’ll need
Chicken thighs, bone in, skin on
Salt and pepper
Chili or Cayenne powder
Ground turmeric
Butter
Onion
Garam masala
Cumin
Ginger
Garlic
Crushed tomato
Chicken stock
Coconut milk
Cilantro, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
How to make butter chicken
Season chicken thighs with salt and pepper. Let it sit for 15 minutes. Heat a skillet or pot over medium heat, melt butter, and brown chicken thighs on all sides. Remove and set aside.
In the same pot, add onions, garlic, garam masala, grated ginger, cumin, turmeric, cayenne pepper, salt, and pepper. Cook until fragrant.
Add in the tomato sauce, butter, chicken stock, and coconut milk, and bring back to a simmer. Return the chicken and simmer covered for another 10 -15 minutes. Serve over rice, pasta, or veggie noodles. Garnish with chopped cilantro on top.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Butter Chicken
by eatwell101
Yield: 2 - 3
Prep Time: 15 min
Cook Time: 25 min
Crisp-tender Butter chicken thighs with the creamiest butter sauce ever!
Ingredients
- 2 lbs (900g) of chicken thighs, bone in, skin on
- Salt and pepper
- 1 teaspoon chili or Cayenne powder
- 1/2 teaspoon of ground turmeric
- 3 tablespoons of butter
- 1 yellow onion, diced
- 3 teaspoon of garam masala
- 1 teaspoon cumin
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 1 cup crushed tomato
- 1 cup (250ml) chicken stock
- 1 cup (250ml) coconut milk
- Chopped cilantro, for garnish
Instructions
- Season chicken thighs with salt and pepper, to taste. Let sit for 15 minutes.
- Heat a skillet of pot over medium heat, melt 1 tablespoon butter and brown chicken thighs on all sides. Remove and set aside.
- In the same pot, add onions, garlic, garam masala, grated ginger, cumin, turmeric, cayenne pepper, salt and pepper. Cook until fragrant.
- Add in the tomato sauce and 2 tablespoons butter and bring to a simmer. Add the chicken stock and coconut milk, bring back to a simmer. Return the chicken and simmer covered for another 10 -15 minutes.
- Adjust seasoning with salt and pepper, serve over rice pasta or veggie noodles. Garnish with chopped cilantro on top. Enjoy!
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