Creamy Mild Butter Chicken

By Sprig Originals ✓ · cooked up in Sprig

A gentle, no-heat version of the takeaway favourite: tender chicken simmered in a smooth buttery tomato sauce finished with cream. It tastes rich and a little sweet rather than spicy, so kids happily mop it up with rice or naan, and it comes together in one skillet on a weeknight.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, finely grated
• 2 tsp garam masala
• 15 oz can tomato sauce or passata
• 2 tsp honey
• 3/4 cup heavy cream
• 1.25 tsp salt

• 3 cups cooked basmati rice or warm naan

Instructions

1. Melt the butter in a large skillet over medium heat. Add the chopped onion and a pinch of the salt and cook, stirring often, for 6 minutes, until soft and translucent but not browned.
2. Stir in the grated garlic and garam masala and cook for 45 seconds, until fragrant and the butter looks deep gold.
3. Add the chicken pieces and stir to coat them in the spiced butter. Cook for 4 minutes, turning once or twice, until the outsides are opaque all over.
4. Pour in the tomato sauce, add the honey and the remaining salt, and bring to a gentle bubble. Reduce the heat to low, cover partly, and simmer for 12 to 15 minutes, stirring twice, until the chicken is tender and reaches 165°F inside.
5. Stir in the heavy cream and simmer uncovered for 3 to 4 minutes over low heat, until the sauce is glossy and thick enough to coat the back of a spoon. Taste and add a little more salt or honey if needed.
6. Spoon the chicken and plenty of sauce over warm basmati rice, or serve with naan for dipping.

Chef's tips

Nutrition (per serving, estimated)

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