Weeknight Butter Chicken

Name: Weeknight Butter Chicken
Total time: 45 min
Yield: 2-6 servings
Ingredients: 600g Boneless chicken thigh, bite-size pieces; 100g Greek yoghurt; 1 tsp Garam masala; 1 tsp Ground cumin; 1 tsp Ground coriander; ½ tsp Turmeric; ½ tsp Chilli powder, optional; 1 tbsp Neutral oil; 30g Butter; 1 Brown onion, finely diced; 2 Garlic cloves, crushed; 1 tbsp Grated ginger; 400g Crushed tomatoes; 100ml Thickened cream; 1 tsp Brown sugar or honey, optional; Cooked basmati rice and naan, to serve

with Basmati Rice & Naan

Chicken ⏱ 45 min Easy Large bowl · Large frying pan or sauté pan

Charred spiced chicken in a buttery tomato-cream sauce built for rice and naan.

Cooking for people — ingredients update automatically

Ingredients (for 4)

Pantry basics not counted above: salt. Allergens: Dairy; gluten if served with standard naan.

Method

Coat the chicken

Mix chicken with yoghurt, half the garam masala, cumin, coriander, turmeric, chilli and salt. Even 10 minutes helps; longer is welcome.
Brown

Heat oil over medium-high. Cook chicken in batches until browned on the edges; it does not need to be fully cooked yet. Set aside.
Build the sauce

Lower heat, add butter and onion, and cook 5–6 minutes. Add garlic and ginger for 1 minute, then the remaining garam masala.
Simmer

Add tomatoes and simmer 8–10 minutes. Return chicken and cook until done. Stir in cream and sugar/honey if the tomatoes need balancing.
Serve

Taste for salt. Spoon over basmati rice with naan on the side.

Weeknight Butter Chicken

Ingredients (for 4)

Method

Coat the chicken

Brown

Build the sauce

Simmer

Serve