Butter Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

• 900g boneless, skinless chicken thighs, cut into bite-sized pieces

• 15g butter

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 tsp grated ginger

• 2 tsp garam masala

• 1.5 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp smoked paprika

• 1 tsp salt (adjust to taste)

• 400g canned tomato pureed (or crushed tomatoes blended smooth)

• 100ml heavy cream

• 100ml water

• 2 tsp honey or maple syrup (optional, for balance)

• Fresh cilantro, chopped (optional, for garnish)

Directions

1. Sear the Chicken: Heat olive oil in a pan over medium heat. Add chicken and cook until lightly browned but not fully cooked through. Remove and set aside.

2. Make the Sauce: In the same pan, melt butter and sauté onions until soft. Add garlic, ginger, and spices, stirring for 30 seconds until fragrant.

3. Simmer: Pour in the tomato purée and stir. Let it simmer for 5 minutes, stirring occasionally.

4. Add Chicken & Cream: Return the chicken to the pan and stir in the heavy cream. Simmer for another 10 minutes until the chicken is fully cooked and the sauce thickens. Adjust seasoning as needed.

5. Serve: Garnish with cilantro if using. Serve with rice or bread.

Nutrition

• Serving Size: 1
• Calories: 327
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 130 mg
• Sodium: 486 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 51 g