I paired the Butter than Takeout Butter chicken with roasted chickpeas which can easily be made with salt and pepper and maybe a little garlic (or any seasoning of your choice) as well as cauliflower rice and a small salad. From start to finish, it took maybe 30 minutes to make. The result is a creamy and tender chicken that's full of flavor!
Butter Chicken has always had a special place in my heart. In fact, when making this dish, I was craving Butter Chicken and my favorite restaurant was closed. Little did I know that this dish would turn out to be better than takeout!
What I love about this dish is how creamy it is. It's interesting because I believe that the ingredients that make this dish so delicious is actually heavy cream and tomato paste as opposed to butter. When tomato paste and heavy cream come together with butter, chili powder, and garam masala - magic happens! It's like a party for your tastebuds!
tips and tricks
- Pat your chicken thighs dry prior to searing to get a nice crispy skin!
- Be sure not to burn the garlic. You can prevent this by stirring constantly and keeping your heat at medium.
- While chicken is simmering, be sure to stir every 5-10 minutes to prevent the sauce from sticking to the pan and burning.
- I highly recommend using a cast iron skillet for this recipe!
Better than Takeout Butter Chicken
Course: Chicken, Dinner, LunchCuisine: IndianDifficulty: Easy4
servings10
minutes30
minutesIngredients
1 pound boneless chicken thighs
3 tbsp butter
2 tbsp olive oil
1 small onion, diced
2 shallots, diced
5 cloves garlic
1.5 tsp fresh ginger, diced
1 tbsp garam masala
½ tsp chili powder
½ tsp cinnamon
2 tsps garlic powder
6 can can tomato paste
1 ¼ cup heavy cream
2 tbsps lemon juice
Pinch of sugar
Salt, to taste
Cilantro, for garnish
Directions
- Season chicken with salt.
- In a skillet, allow olive oil and butter to warm over medium heat. Add diced onions and shallots and cook for about 4-5 minutes. Add garlic and ginger, stir constantly so that garlic doesn't burn.
- Add chicken to skillet and allow the chicken to brown. Add seasonings and tomato paste cook for another 3 minutes. Add heavy cream, lemon juice, pinch of sugar and stir until all ingredients come together.
- Allow to simmer on low for about 30 minutes. Taste and add salt if needed. Garnish with cilantro.
- Eat!
check out my last recipe!
Tahini and Honey Chocolate Chip Cookies
Are those fried chickpeas on the side?! Do you have a good recipe for them?