Quick Butter Chicken Curry

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the chicken thighs into bite-size pieces and place in a mixing bowl. Add 2 Table. tandoori masala spice mixture to the chicken and stir to blend. Set aside.
  • In a large nonstick frying pan put the oil and heat over medium-high heat.
  • When the oil is hot, add the onion and stir-fry until the onion is golden.
  • Add the garlic and stir one minute.
  • Add the chicken pieces to the pan and the butter and cook until you get some brown spots on the chicken. Flip the chicken over occasionally with a spatula.
  • In a mixing bowl put the tomato sauce, 1 1/2 cups heavy cream, cayenne, garam masala, sugar, salt and turmeric. Stir until everything is well mixed.
  • When the chicken is cooked throughout, add the sauce from the mixing bowl and stir to blend. Reduce heat to medium or medium-low.
  • At this time, you may check to see if you want to add 1/2 cup or so more of the cream.
  • Check for salt. If desired, add a little more of the tandoori masala spice mixture to the sauce.
  • Heat only until the sauce is just hot, stirring frequently.
  • Can be eaten with either Indian bread or rice.
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