Easy Butter Chicken

Prep time: 5min
Total time: 30min
Serves: 4
4
bone-in, skinless chicken thighs (about 1 lb/500 g)
4 tsp
garam masala
20 mL
1 tbsp
butter
15 mL
1
onion, chopped
2 tbsp
tandoori paste
30 mL
1 tbsp
minced fresh ginger
15 mL
1 1/4 cup
pureed tomatoes (passata) or canned crushed tomatoes
300 mL
1/4 cup
35% cream
60 mL
1/2 cup
plain 2% yogourt
125 mL
2 tbsp
chopped fresh cilantro
30 mL
Per serving (1/4 of the recipe):
calories
290
fat
15 g
saturated fat
7 g
carbs
17 g
sugar
7 g
protein
21 g
cholestrol
120 mg
fibre
5 g
sodium
430 mg

Directions

  1. Season all sides of chicken with garam masala. Melt butter in large skillet on medium heat. Cook chicken 3 min. per side, or until golden brown. Transfer chicken to plate.

  2. Add onion, tandoori paste and ginger to skillet. Cook, stirring, 3 min. or until fragrant and onions start to soften.

  3. Stir in tomatoes and cream. Bring to a boil, then reduce heat to low. Add chicken back into skillet. Simmer 15 min. until chicken is cooked.

  4. Remove from heat. Stir in yogurt and garnish with cilantro. Serve with lime wedges and thinly sliced finger chili pepper.