Butter Chicken

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…Perfect for a cold night

When the weather is cold, I often crave Indian food. The medley of spices and the warm sauces are what I think of as the perfect, cozy foods. I’m excited to share this recipe for Butter Chicken (also known as Chicken Tiki Masala). The creamy texture actually doesn’t come from butter, but rather from a simple cup of half and half. A signature cooking step is the thickening of the tomatoes into a delicious, rich sauce. If you are making this dish in a warmer month, an alternative would be to use grilled chicken thighs in this recipe. Serve with basmati rice.

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: IndianDifficulty: Medium
Servings

4

servings

Chicken Tiki Masala

Ingredients

  • Boneless, Skinless Chicken Thighs 1 lb

  • Butter 2 tbsps, divided

  • Onion, chopped 1 medium

  • Tomatoes, chopped 2 lbs

  • Salt to taste

  • Ground Black Pepper 1/8 tsp.

  • Ginger, fresh 2 tbsp

  • Garlic, chopped 1 medium clove

  • Garam Masala 1tsp

  • Half & Half 1 cup

  • Broccoli, chopped 1 head

Directions

  • Heat 1 tablespoon of butter in a saute pan on medium high heat until hot and starting to sizzle.
  • Add chicken to the pan and saute for 5 minutes. Flip and saute for 6-7 minutes or until golden brown.
  • Remove chicken from pan, cut into 1 inch pieces, and set aside.
  • In the same pan, heat 1 tablespoon of butter on medium high heat.
  • Add onion, tomatoes, salt and black pepper to the pan. Reduce heat to medium.
  • Cook onion and tomato mixture for 20 minutes or until thickened.
  • Reduce heat to low.
  • Add ginger, garlic, garam masala, half and half, broccoli and browned chicken.
  • Simmer for 10 minutes.
  • Enjoy!