My husband and I absolutely love treating ourselves to Indian food takeout pretty regularly. With being home during the pandemic though, I decided to challenge myself to make our favorite takeout meals at home! Butter chicken is my absolute favorite, so it became my mission to try and develop the most wonderful recipe I could for it. Since my husband does not like a lot of spice, this is a milder version than is usually authentic. It is so flavorful and easy to make though, and I now make it all the time!
That was all there was to it! While it cooked, I also quickly made a pot of rice and warmed up some naan bread. I am of the opinion you can’t have butter chicken without rice and naan! Oh my goodness, I could eat this dinner happily every day. The tender chicken coated in that gorgeous sauce just makes me so happy. Hope you all love it too! xoxo
This is a simple and amazing version of butter chicken, with a silky and gorgeously spiced sauce!
- 5 tablespoons butter divided
- 1 dash olive oil
- 2 pounds boneless, skinless chicken diced into small chunks
- 6 cloves garlic minced
- 1 whole onion finely diced
- 2 tablespoons garam marsala
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 2 pinches salt
- 2 pinches black pepper
- 2 cups canned tomato sauce
- 2 cups half and half
- 1/2 cup plain Greek yogurt
- 2 whole bay leaves
- 1/2 cup water
- 1 tablespoon corn starch
- cooked rice for serving
- naan bread for serving
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Get out a sturdy dutch oven. Heat one tablespoon of the butter and the olive oil in it over medium high heat. Brown the chicken in it unti just cooked, then add in the onion and garlic. Let them soften for a couple of minutes. While they soften, season the mixture with the garam marsala, curry powder, chili powder, paprika, salt and pepper. Finally, add in the remaining butter, tomato sauce, half and half, and Greek yogurt. Let it gently bubble and develop flavor for 15 minutes, stirring often.
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Once the 15 minutes are up, stir the water and corn starch together in a bowl. Pour it into the pot and stir it in well. Let the sauce thicken and develop more flavor for another 15 minutes. Then it's all set, simple as that! Serve a generous amount over rice and scoop it up with warm naan bread. Enjoy!!
