Easy Butter Chicken Recipe
Chicken marinated in a blend of indian spices, cooked in a creamy tomato sauce served with rice or naan.
Ingredients
- 1 yellow onion (small)
- 2 tbsp butter
- 2-3 boneless, skinless chicken thighs
- 2 tbsp garam masala
- 2 tbsp curry powder
- 2 tsp turmeric powder
- 2 tsp chili powder
- 2 tsp salt
- 1/2 tsp cayenne
- 2 cloves garlic
- 1 can tomato sauce
- 1 can evaporated milk
- 2 cups basmati rice, cooked
Instructions
- In a dutch oven, melt 2 tbsp of butter. Add chopped onion and saute until dark brown.
- Chop chicken thighs into bite-sized pieces. Place chicken in a Ziploc bag and pour 1 tbsp garam masala, 1 tbsp curry powder, 1 tsp turmeric powder, 1 tsp salt, 1 tsp chili powder. Shake up bag until all chicken is covered in spices.
- Line a baking pan with foil and spray with oil. Place the seasoned chicken on the baking tray. Bake on 350 for 25 minutes.
- While the chicken is baking, put the remainder of the spices in the dutch oven (1 tbsp garam masala, 1 tbsp curry powder, 1 tsp turmeric powder, 1 tsp salt, 1 tsp chili powder, 1/2 tsp cayenne pepper). Add garlic and saute for 30 seconds.
- Add tomato sauce and evaporated milk. Stir until combined. Simmer until chicken is done baking.
- Once chicken is baked, put into the sauce. Simmer together for 10 minutes. Serve with basmati rice or naan.