Butter Chicken

Name: Butter Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 large red onions, thinly sliced; 8 cloves freshly minced garlic; 2 tbsp freshly minced ginger; 2 tsp garam masala; 1-2 tsp red chili powder; 1 tsp cumin; 1/2 tsp coriander; 2 tsp salt; 1/2 cup tomato paste; 1 tbsp ghee; 2 (15 oz) cans tomato sauce; 3 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 1/2 cup heavy whipping cream; 3/4 cup whole milk greek yogurt; 1 tbsp dried fenugreek leaves (kasoori methi); 1 tsp chicken bouillon; 1 tbsp coconut sugar; Cooked rice, for serving

@jackiehartlaub shares a simplified, meal-prep friendly recipe for creamy and flavorful butter chicken. This version uses a few shortcuts, like adding the chicken directly to the sauce, to make it easier than traditional recipes.

🌍Indian 🏷️Butter chicken 🏷️Chicken thighs 🏷️Creamy 🏷️Savory Comfort food

🏷️

-0:00

jackiehartlaubonTikTok

Total

1h 10m

Servings

6

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 large red onions, thinly sliced
8 cloves freshly minced garlic
2 tbsp freshly minced ginger
2 tsp garam masala
1-2 tsp red chili powder
1 tsp cumin
1/2 tsp coriander
2 tsp salt
1/2 cup tomato paste
1 tbsp ghee
2 (15 oz) cans tomato sauce
3 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1/2 cup heavy whipping cream
3/4 cup whole milk greek yogurt
1 tbsp dried fenugreek leaves (kasoori methi)
1 tsp chicken bouillon
1 tbsp coconut sugar
Cooked rice, for servingoptional

18 Ingredients

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Instructions

1
In a large pan over medium heat, sauté the sliced red onions until softened.
2
Add the minced garlic and ginger, and cook for another minute until fragrant.
3
Stir in the garam masala, red chili powder, cumin, coriander, and salt. Toast the spices for about one minute.
4
Add the tomato paste and ghee, stirring to combine and cook for another minute.
5
Pour in the two cans of tomato sauce and stir everything together.
6
Add the chopped chicken thighs to the sauce and stir to coat.
7
Cover the pan, reduce heat, and simmer for about 45 minutes, until the chicken is cooked through and tender.
8
Turn the heat to low. Stir in the heavy whipping cream until combined.
9
Add the Greek yogurt and mix until fully incorporated.
10
Finish the sauce by adding the dried fenugreek leaves (crushing them between your hands as you add them), chicken bouillon, and coconut sugar. Stir to combine.
11
Serve hot over a bed of cooked rice.