How to Make Indian Inspired Butter Chicken | Chicken Recipe | Allrecipes.com

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut 1.5 lbs of boneless skinless chicken thighs into 1-inch pieces.

In a large bowl, combine 1/3 cup of plain non-fat yogurt and 1 tbsp of Tandoori Masala powder. Stir until well blended.

Add the chicken pieces to the yogurt and spice mixture, tossing to coat thoroughly.

Cover the chicken and refrigerate for 1 hour to marinate.

Chop half an onion, peel a 1-inch piece of fresh ginger, and place 1 clove of garlic in a food processor or blender.

Add the peeled ginger, chopped onion, and 2 tbsp of water to the processor and puree until a smooth paste forms. Set aside.

Heat 1 tbsp of cooking oil in a large skillet over medium heat.

Cook the marinated chicken in the hot oil until lightly browned, about 5 minutes. Remove from the skillet and set aside.

Drain any excess fat and liquid from the skillet, then pour in 2 tbsp of cooking oil.

Turn the heat to medium-high and add the garlic, ginger, and onion paste. Fry until the moisture in the paste is mostly evaporated, about 3 minutes.

Sprinkle in 2 tsp of garam masala and 1/4 tsp of Indian chili powder, cooking for another minute.

Pour 1 cup of tomato sauce into the mixture, reduce heat to medium-low, and cook for another 5 minutes.

Return the chicken to the pan and add 1 cup of half and half. Bring to a boil.

Add 2 tbsp of butter, 1 tsp of dried fenugreek leaves, and 1 tsp of salt.

Reduce heat to low and simmer uncovered for 10 to 15 minutes, or until chicken pieces are no longer pink in the middle.

Serve hot over fragrant basmati rice.

Cooking Techniques

Equipment Needed

Spice Level:

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