This healthier creamy butter chicken more than satisfies your craving for the Indian restaurant down the street. Juicy chicken in a creamy tomato-based sauce full of flavor.
Course Main Course, meat
Keyword butter chicken
Prep Time 20minutes
Cook Time 20minutes
marinating time 20minutes
Total Time 1hour
1/2cupunsweetened plain yogurt
1.5lbscubed skinless boneless chicken thighs
1/2cup sour cream
Make the marinade by adding yogurt, lime juice, 1 Tbsp garam masala, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp chili powder, 1 Tbsp crushed garlic, and 1 Tbsp grated ginger to a large bowl and whisk until well combined.
Cut the chicken into bite-size pieces and add to the marinade. Use a spatula to mix well, then set aside for 20 mins on the kitchen counter or up to 12 hours in the fridge.
Now is a good time to start making side dishes if you want any for your butter chicken.
Preheat a large pan over medium heat for at least 5 minutes, then add a drizzle of avocado oil and once hot sear chicken pieces in 3-4 batches for 2-3 minutes per side only. Set chicken aside.
Add 1 Tbsp butter to the same pan and lift off the burnt bits and pieces of the chicken, stuck to the bottom of the pan, and mix into the butter. Then add the chopped onion, 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp chili powder and stir-fry until golden.
Add stir-fried onion to a blender and add tomato sauce, sour cream, sugar, and salt to it and blend until smooth.
Add the blended sauce and seared chicken back into the pan, mix well, bring to a boil and reduce heat to low immediately letting everything simmer for 5-10 minutes or until the chicken is cooked through.
Serve with Naan Bread or with your side dishes and enjoy!