Weeknight Butter Chicken
A faster take on the restaurant classic. The sauce leans on bloomed spices and a splash of cream rather than an overnight marinade, so it lands on the table in under an hour.
- 20 min
- Prep
- 30 min
- Cook
- 50 min
- Total
Per serving
- Protein41 g
- Carbs18 g
- Fat34 g
Flavor profile
- 1
Toss the chicken with yogurt, garam masala, half the ginger, and half the garlic. Let it sit while you prep everything else.
15 min - 2
Melt butter in a wide pan over medium heat. Add onion with a pinch of salt and cook until soft and golden.
8 min - 3
Stir in the remaining ginger and garlic, the paprika, and a spoon of garam masala. Bloom for thirty seconds until fragrant.
1 min - 4
Add crushed tomatoes and sugar. Simmer until the sauce darkens and thickens, then blend smooth if you like a silky finish.
10 min - 5
Slide in the chicken and its marinade. Cook gently until the pieces are just done.
12 min - 6
Off the heat, swirl in the cream and taste for salt. Rest five minutes, then finish with coriander.
5 min
From the kitchen
- No cream on hand works with full fat coconut milk, which nudges the dish dairy light.
- Double the sauce and freeze half for an even faster round two.
Your take
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