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Butter-Ball Chicken Recipe

Indian · Main course · 45 min total

Tender chicken pieces coated in a rich, buttery tomato-cream sauce with warm spices, perfect for a comforting weeknight dinner.

Ingredients

• 500 g boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 cup tomato puree
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat butter in a large skillet over medium heat. Add chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
2. In the same skillet, add onion and cook until soft, about 5 minutes. Add garlic and ginger, cook for 1 minute.
3. Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds until fragrant.
4. Add tomato puree and bring to a simmer. Cook for 5 minutes, stirring occasionally.
5. Return chicken to the skillet. Pour in heavy cream, stir to combine. Season with salt.
6. Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through and sauce thickens.
7. Garnish with fresh cilantro and serve hot with rice or naan.

Tips

• For a richer flavor, use ghee instead of butter.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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