Creamy easy butter chicken is so easy to make an incredibly delicious. As stated in the title, the entire recipe can be made up in 30 minutes. Most of the ingredients, with the exception of the chicken, you will probably have right in your pantry. One thing I usually do is make the marinade the night before, allow the chicken to marinate overnight, and fry it up at dinner time the next day. That way, you have a fast and easy midweek meal. In light of that, your cooking time is probably reduced to about 20 minutes. Imagine coming home and having dinner on the table in 20 or 25 minutes. Life simply doesn’t get any easier.
Creamy Easy Butter Chicken in 30 Minutes
Ingredients
Instructions
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Add the chicken to a mixing bowl followed by the the seasoning and yogurt. Mix until the chicken is coated and all is well combined. Allow it to sit for a few minutes or cover it or refrigerate overnight.
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Add 2 tbsp of the butter and the olive oil to a pan over medium high heat. After melting down, place in the onion, ginger, and garlic. Stir and saute for a couple of minutes.
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Add the chicken in and cook until no longer pink and slightly browned.
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Add in the tomato paste and tomato sauce. Stir until well combined, bring to a boil, and reduce the heat. Place a lid on and allow to simmer for 10 minutes.
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After a simmer, pour in the heavy cream and stir until well combined. Add in the remaining 1 tbsp of butter and stir until combined and melted.
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Serve over basmati rice and enjoy your creamy and easy butter chicken.
Servings 1
- Amount Per Serving
- Calories 720kcal
- Calories from Fat 0.01kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4.98g25%
- Cholesterol 170mg57%
- Sodium 720mg30%
- Potassium 680mg20%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 9g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
I use boneless skinless chicken breasts, but you can use thighs as well. Often they are more tender and juicier.
Vary the seasoning according to your liking. You can also omit seasoning you don't have or like.
I use heavy cream, but half and half or table cream can also be used as a substitute.
