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–+ servings

Butter Chicken

Basic disclaimer. This is NOT YOUR INDIAN GRANDMOTHERS BUTTER CHICKEN. She spends many hours, with many steps, with spices I can only find at Kalustyan's. I'm opting for quick, easy, fast and tasty!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings

Ingredients
  

  • 2 lb Chicken Thighs Boneless, Skinless, chopped to 1" chunks
  • 1 ea Large Sweet Onion Peeled, Diced
  • 3 cups Basic Curry Sauce Enough to Cover,
  • 1 tbsp Garam Marsala
  • Salt and Pepper To Taste
  • 6 tbsp Butter Divided

Instructions
 

  • Toss chicken in Garam Marsala, Rest in fridge for 30 minutes. Optionally one can include a cup of plain yogurt with the chicken and spices
  • Using 2 Tbsp of butter in a large cast iron skillet over medium-high heat, brown the pieces of the chicken so each side is browned. Work in batches, and set aside.
  • Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until they take a good bit of color. The caramelization of the onion is key to the taste. Be sure to scrape the bottom of the skillet to include the fond from the chicken.
  • Add the curry sauce, and bring to a boil, reduce to a simmer and add chicken.
  • Simmer for 15-20 minutes until chicken is cooked through. Optionally for a richer, creamier sauce one can add a bit of heavy cream here, temper that in gradually to avoid curdling.
  • Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.

Notes

I'll serve over basmati rice, with naan to the side.
Perhaps, I'll pass along with some sliced onion, cucumber, lettuce and a couple of whole small peppers.
One wonders, if I could do some potatoes similar to my easy home fries , along with some pan fried mushrooms and bell peppers thence simmer shortly to generate a vegetarian dish...
Tried this recipe?Let us know how it was!