Description
A rich and creamy butter chicken simmered in a garlic-infused tomato sauce paired with golden, crispy oven-baked fries. This Indian-inspired dish combines tender marinated chicken thighs with aromatic spices, finished with fresh cream and garnished with cilantro, providing a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Butter Chicken
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon smoked paprika
- 1 (15 oz) can tomato sauce
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt to taste
- Chopped cilantro for garnish
For the Fries
- 4 large russet potatoes, peeled and cut into thin fries
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric, chili powder, and ½ teaspoon salt. Add the bite-sized chicken thigh pieces and toss thoroughly to coat the chicken with the marinade. Cover the bowl and refrigerate for at least 1 hour or overnight for best flavor.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are browned on the outside and cooked through, approximately 6 to 8 minutes. Remove the cooked chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the 3 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and sauté until soft and golden, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1 to 2 minutes until fragrant.
- Add Spices and Tomato Sauce: Sprinkle in the smoked paprika and stir well. Pour in the tomato sauce and bring the mixture to a gentle simmer. Let it cook uncovered for 10 minutes to let the flavors meld and the sauce to thicken slightly.
- Finish the Sauce and Combine: Reduce the heat to low, stir in the heavy cream and sugar, and mix thoroughly. Return the cooked chicken pieces to the skillet, submerging them in the creamy sauce. Simmer gently for another 10 minutes, stirring occasionally, until the sauce is thick and luscious. Season with additional salt to taste.
- Prepare the Fries: Preheat your oven to 425°F (220°C). In a large bowl, toss the peeled and thinly cut russet potato fries with olive oil, garlic powder, paprika, salt, and pepper. Arrange the fries in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup.
- Bake the Fries: Place the baking sheet in the preheated oven and bake the fries for 25 to 30 minutes, flipping them halfway through cooking to ensure even crispness. They should be golden and crispy when done.
- Serve: Plate the creamy butter chicken garnished with chopped cilantro alongside the golden crispy fries for a delicious and comforting meal.
Notes
- Chicken thighs are preferred for juiciness, but chicken breasts can be used as a leaner alternative.
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes to remove excess starch, then dry them thoroughly before tossing with oil and spices.
- Adjust chili powder amount based on your preferred spice level.
- Use full-fat heavy cream for the creamiest sauce.
- Prep Time: 20 minutes (plus 1 hour marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 plate (chicken and fries)
- Calories: 630
- Sugar: 8g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 165mg
