Butter Chicken Curry Recipe

Chicken butter in a skillet with a tomato curry sauce.

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Butter Chicken Curry Recipe

Skip the takeout, and make this healthy butter chicken recipe with simple ingredients in a single skillet in just over 30 minutes!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Indian

Keyword: butter chicken, butter chicken thighs, chicken butter curry, healthy butter chicken recipe

Servings: servings

Calories: 541kcal

Author: Ansley Beutler

Equipment

1 Mixing Bowl

1 Skillet

Ingredients

For the chicken

2 lbs chicken thigh cut into small bite-sized pieces (about 1 inch cubes)
½ cup greek yogurt
4 cloves garlic minced
1 tablespoon ginger freshly grated
3 teaspoon garam masala
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon cayenne pepper adjust for preference
¼ teaspoon sea salt
⅛ teaspoon black pepper
½ lemon juiced
2 tablespoon olive oil

For the sauce

1 white onion small, diced
¼ cup water
excess marinade from the chicken
14 oz can tomato puree
1 cup coconut milk full fat

To assemble

Rice
Cilantro finely chopped

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Instructions

If you haven’t already, cut the chicks thigh into small bite- sized pieces; set aside.
2 lbs chicken thigh
In a mixing bowl, add the greek yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, sea salt, pepper, and lemon juice. Mix well to combine. Add the chicken cubes and toss well with the marinade until well coated. Set aside for at least 15 minutes. If you need to marinate for longer, wrap the bowl in plastic wrap and refrigerate.
½ cup greek yogurt, 4 cloves garlic, 1 tablespoon ginger, 3 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon turmeric, ½ teaspoon cayenne pepper, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, ½ lemon
Heat a skillet over medium heat with olive oil. Add the chicken to the pan, leave the excess marinade in the bowl. Cook the chicken in batches until white on all sides (about 2 minutes per side). Transfer to a plate and set aside.
2 tablespoon olive oil
Add the water to deglaze the pan. Use a spatula to scrape down the bits and pieces from the bottom of the pan.
¼ cup water
Add the diced onions to the skillet and cook until soft.
1 white onion
Add the excess marinade from the chicken bowl to the pan (you should have about 2 Tbsp) and mix into the onions.
excess marinade from the chicken
Pour in the tomato puree and coconut milk and gently stir to combine. Allow the mixture to simmer and then add the chicken back to the pan. Gently toss the chicken with the sauce and allow the mixture to simmer for another 10 minutes until the sauce is thick and chicken is cooked through.
14 oz can tomato puree, 1 cup coconut milk
Serve the chicken over rice with a scoop of extra sauce over top. Garnish with finely chopped cilantro and enjoy!
Cilantro, Rice

Notes

Storage : Store leftover butter chicken in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Reheat leftovers in the microwave or a skillet over medium heat.

Nutrition