Express Butter Chicken
My slow-cooker butter chicken is one of the most popular recipes on my site. So, I just had to share my express version with you—which, in my opinion, is even better.
Following the success of my slow-cooker version… here is the express edition!
A classic of Indian cuisine reimagined for the busy workweek: rich, fragrant, comforting, and surprisingly simple to make. This version relies on a perfectly balanced spice blend, a silky-smooth sauce blended to perfection, and a buttery finish.
I love using Garam Masala for this recipe, and I’ve added a bit more than traditional versions. The result: restaurant-quality butter chicken, perfect for your weeknight dinners!
Why make this recipe?
-
Meal Prep: excellent for planning ahead or for a cozy, comforting dinner.
-
Perfectly balanced: achieve a rich, fragrant, and well-balanced dish every time.
-
One-Pot wonder: everything is made in a single pot for easy cleanup.
-
Freezer-Friendly: This recipe freezes beautifully for future meals.
-
A healthier twist: Contains slightly less butter than traditional recipes, and the addition of Greek yogurt adds a boost of protein to the sauce.
Tips for a perfect recipe:
-
Blending the aromatics: a silky-smooth sauce completely transforms the final texture. Creating a paste with the aromatics mimics traditional cooking methods and concentrates the flavors. For an extra-refined finish, you can pass the sauce through a fine-mesh strainer after blending.
-
Switch your protein: You can replace the chicken breasts with boneless, skinless chicken thighs for even more flavor and juiciness.
-
For a lighter version: simply reduce the amount of butter slightly for a lower-calorie option.
-
Better the next day: the flavors intensify as they rest in the fridge, making this an ideal dish for meal prep.
-
Serve with: fluffy basmati rice, warm naan bread, or your choice of steamed vegetables.
In a blender (a high-speed blender like a Vitamix is ideal), combine the onion, garlic, ginger, curry powder, garam masala, turmeric, salt, pepper, tomato paste, coconut milk, and Greek yogurt. Blend until perfectly smooth. Set aside.
Lightly salt the chicken cubes. In a large cast-iron dutch oven or a heavy-bottomed pot, melt about 3 tablespoons of the butter with a quick spray of coconut or olive oil over medium-high heat. Sear the chicken for 2 to 3 minutes on one side until golden brown. Flip quickly, then remove the chicken from the pan and set aside.
Pour the blended sauce into the still-hot pot. Rinse the blender with a small splash of water to get the remaining sauce out and add it to the pot. Scrape the bottom of the pan with a wooden spoon to release the flavorful browned bits, then return the chicken (and any juices) to the pot. Cover and simmer on low heat for 30 to 40 minutes, stirring occasionally. Remove the lid after the first 20 minutes to allow the sauce to thicken.
After 30 minutes of simmering, stir in the remaining butter, sour cream, chili flakes, and the lime zest and juice. Mix well. Adjust the seasoning to your liking and serve over a bed of fluffy basmati rice. Garnish with fresh cilantro, an extra dollop of sour cream, and lime zest.
No similar recipes found
Bon appetit and enjoy!
You can also leave us a comment and share your experience with this recipe.