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!