Description
A rich and cozy butter chicken made with tender chicken thighs in a creamy tomato sauce, with red lentils blended into the gravy for a subtle fiber boost and extra body.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 4 cloves garlic, minced, divided
- 1 tablespoon fresh ginger, grated, divided
- 2 teaspoons garam masala, divided
- 1 1/2 teaspoons ground cumin, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 tablespoons tomato paste
- 1 can (15 ounces) crushed tomatoes
- 1/3 cup red lentils, rinsed
- 3/4 cup water
- 1/2 cup heavy cream
- 1 teaspoon honey
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a mixing bowl, combine the chicken, Greek yogurt, lemon juice, half of the garlic, half of the ginger, 1 teaspoon garam masala, 1 teaspoon cumin, smoked paprika, turmeric, 3/4 teaspoon salt, and black pepper. Toss well and marinate for at least 20 minutes.
- Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon butter. Add the marinated chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- Add the remaining 1 tablespoon butter to the skillet. Add the onion and cook for 5 to 7 minutes until soft and lightly golden. Stir in the remaining garlic and ginger and cook for 30 seconds.
- Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, red lentils, water, remaining 1 teaspoon garam masala, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon salt, and honey.
- Bring to a gentle simmer. Cover loosely and cook over medium-low heat for 18 to 20 minutes, stirring occasionally, until the lentils are very soft.
- Blend the sauce with an immersion blender, or mash the lentils thoroughly for a smoother texture.
- Return the chicken and any juices to the skillet. Simmer uncovered for 8 to 10 minutes, until the chicken is cooked through and the sauce thickens.
- Stir in the heavy cream over low heat and warm for 1 to 2 minutes. Taste and adjust seasoning if needed.
- Garnish with chopped cilantro and serve hot with rice, naan, or roasted vegetables.
Notes
- For the smoothest sauce, blend after the lentils are fully softened.
- If the sauce thickens too much while simmering, add a splash of water.
- You can marinate the chicken up to 24 hours ahead.
- Leftovers keep well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 485
- Sugar: 8g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 165mg
Keywords: creamy butter chicken, fiber-rich butter chicken, butter chicken with lentils, easy chicken curry, stovetop chicken dinner