Quick and Easy Indian Butter Chicken

This Indian Butter Chicken recipe features a simple yet effective hack to help get as much flavor into the sauce in as little times as possible. We’ll use an already-cooked store-bought marinara instead of plain tomatoes, which will reduce the amount of simmering and marinating needed to establish maximum flavor. Perfect with fluffy rice and soft naan.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Scale

4 boneless skinless chicken breasts, cut into bite-sized pieces
⅓ cup plain yogurt
1 TBSP + 3 tsp garam masala, divided
2 tsp cumin, divided
2 tsp coriander, divided
4 tsp chili powder, divided
4 tsp turmeric, divided
1 tsp ground fenugreek leaves (optional, as this is hard to find)
2 tsp kosher salt, divided
Black pepper, as needed
1 TBSP ghee or olive oil
1 small sweet onion, chopped
3 garlic cloves, chopped
1.5-inch piece of fresh ginger, peeled and grated or finely chopped
1.5 tsp sugar
24-ounce jar of marinara (I love Rao’s)
⅓ cup heavy cream (half and half works, too)
1 to 2 TBSP butter
Suggested: chopped cilantro, basmati rice, and naan for serving.

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Instructions

In a large zip-top bag or bowl, combine the chicken, yogurt, 3 tsp of the garam masala, 1 tsp of the cumin, 1 tsp coriander, 2 tsp chili powder, 2 tsp turmeric, 1 tsp salt, and lots of freshly cracked pepper. Toss to coat and allow the chicken to marinate (on the counter, not in the fridge) for about 30 minutes.
When it has marinated for at least 30 minutes, add about 1 TBSP ghee or oil to a large, deep-sided skillet set over med-high heat. Cook the chicken, in batches, until golden brown all over and just cooked; about 4 or 5 minutes, stirring/tossing occasionally. Transfer the browned chicken to a plate or tray and set aside for now.
Drain the pan and set back on the stove; reduce the heat to medium.
Add the chopped onion to the pan, along with 1 TBSP of the garam masala, 1 tsp cumin, 1 tsp coriander, 2 tsp chili powder, about 2 tsp turmeric, the fenugreek (if you can find it) and 1 tsp salt and lots of pepper (these are approximate amounts – use as much as you like). Saute for 3 to 5 minutes, just until the onions are tender. Add the ginger and garlic, stir to cook/combine.
Add the marinara and sugar, stir well to combine all of the spices, and simmer over med-low heat for 5 to 7 minutes.
Blend the sauce in a blender until smooth, and pour it back into the pan over low heat. Add the cream and butter and stir to combine. taste for seasoning and add a little more salt, if you think it needs it. Slide the chicken back into the pan, along with any juices, stir to coat.
Serve the chicken with basmati rice, naan, and a shower of chopped cilantro, if desired.

Find it online: https://mykitchenlittle.com/2021/02/12/quick-and-easy-indian-butter-chicken/