Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 4 servings
Description: Elevate your weeknight routine with this stunningly simple tandoori butter chicken. Our secret? A vibrant tandoori masala that infuses the chicken with incredible flavor, eliminating the need for lengthy marinades. This recipe is all about effortless elegance, perfect for a quick and impressive meal.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 tbsp tandoori masala spice blend
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (adjust to spice preference)
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk (light or full-fat)
- 1/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tbsp cashew butter (smooth)
- Salt and freshly ground black pepper, to taste
- Cilantro, chopped (for garnish)
- Naan or basmati rice (for serving)
Directions:
- Spice the Chicken: In a large bowl, combine chicken cubes with vegetable oil, tandoori masala, coriander, garam masala, turmeric, and cayenne pepper. Toss to coat evenly. Let sit for 10 minutes while preparing the sauce.
- Sauté the Aromatics: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add diced red onion and cook for 5 minutes, until softened. Add garlic and ginger, and cook for an additional minute, until fragrant.
- Simmer the Sauce: Stir in diced tomatoes, coconut milk, heavy cream, tomato paste, and cashew butter. Bring to a simmer, scraping any browned bits from the bottom of the pot. Season with salt and pepper to taste.
- Cook the Chicken: Add the spiced chicken to the simmering sauce. Gently simmer for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Serve it Up: Garnish with chopped cilantro and serve hot over naan or basmati rice.
Tips:
- For a richer sauce, use full-fat coconut milk and heavy cream.
- Adjust the amount of cayenne pepper according to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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