Saucepan@saucepan · Shared this recipeFollowIndian · dinner30 Minute Spicy Indian Butter ChickenA quick one-skillet Indian-inspired butter chicken with a spicy, creamy coconut milk sauce, ready in about 30 minutes.total30 minprep10 mincook20 minservings4Original recipe on halfbakedharvest.comKeep this recipeAdd a copy of 30 Minute Spicy Indian Butter Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsMain Dishboneless skinless chicken breasts or thighs, cut into bite-size chunksplain Greek yogurtgarlic, minced or grated, 6 cloves total, dividedfresh grated ginger, 2 tablespoons total, dividedgaram masala, 2 teaspoons plus 1 tablespoon, dividedcumin, 2 teaspoons total, dividedturmeric, 1 teaspoon total, dividedcayenne pepper, 1-2 teaspoons, use to your taste, dividedkosher salt and black pepperextra virgin olive oilsalted butter, 4 tablespoons, dividedlarge yellow onion, choppedcrushed red pepper flakes, 1-2 teaspoons, use to your tastetomato pastefull-fat coconut milk, 1 (14 ounce) can, or sub 1 cup creamfresh cilantro, roughly choppedsteamed rice and naan, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.2Step 2: Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.3Step 3: To the skillet, add the onion and cook 5 minutes, until softened. Add 2 tablespoons butter, 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.4Step 4: Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. If the sauce seems thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.5Step 5: Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!getsaucepan.com/r/20caa656-6021-4a2b-bd09-a4b049caf0b1 · Original: https://www.halfbakedharvest.com/butter-chicken/
