This Indian-style chicken with creamy butter sauce is the perfect example of how you can make a truly delicious dish without having to spend much time in the kitchen. A very tasty recipe in which the smooth, addictive flavor of the sauce stands out, and it needs a good side, whether in the form of cooked rice, flatbread, or a slice of your favorite bread. I assure you that you will scrape the plate clean and, if there is any left in the pan, you will want seconds!
The best thing about this recipe is that the chicken is not cooked whole, but boneless and cut into small pieces, and it is also cooked from start to finish in the same pan. This not only means fewer utensils to wash, but it is also much more practical when eating, since we do not have to worry about the bones while enjoying every bite.
To cook this dish, nothing beats a stainless steel pan like the Le Creuset premium tri-ply stainless steel pan. Thanks to its multi-layer construction, it provides excellent temperature control, responding quickly both when turning the heat up and when turning it down. This is perfect when we need to sauté and brown the chicken over higher heat, and then quickly cook the sauce over low heat.
The combination of ingredients in this recipe for Indian-style chicken with creamy butter sauce is really spot on to me. I hope you like it as much as I do!
Ingredients
- 500 g of chicken thighs and drumsticks, skinless, boneless, and cut into small pieces
- 1 tablespoon extra virgin olive oil
- 20 g butter
- 1 teaspoon garlic powder
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika (sweet or hot, whichever you prefer)
- 1/2 teaspoon chili powder
- Salt and black pepper (1/2 teaspoon, more or less)
- 1 onion, finely chopped
- 1 and a half tablespoons tahini (sesame paste)
- 1 teaspoon soy sauce
- 2 tablespoons tomato paste (or 1/2 cup passata)
- 250 ml cooking cream (18% fat) or evaporated milk
- 1 tablespoon butter
- Toasted sesame seeds and a few sprigs of fresh cilantro or parsley (for garnish)
- Cooked rice or bread to serve
Preparation
- Heat the tablespoon of oil with the 20 g of butter over medium heat in your Le Creuset premium tri-ply stainless steel pan.
- Mix the garlic powder with the salt and pepper, and season the chicken pieces.
- When the butter is hot, add the chicken and brown it evenly over medium-high heat.
- Once all the pieces are browned, remove them from the pan and set aside.
- Put the pan back on the hob and lower the heat to medium. Add the onion, stir a little, and add the grated ginger. Sauté until the onion is tender.
- Add the cumin, ground coriander, paprika, and chili. Stir and let them cook for about 20-30 seconds.
- Add the soy sauce, tahini, tomato paste, and cream. Stir gently so that all the ingredients are fully combined, forming a smooth sauce. Cook the sauce over low heat for about 3-4 minutes.
- Add the chicken pieces to the pan and stir to coat them with the sauce. Let it cook without increasing the heat for about 10 minutes or until the sauce thickens.
- Add the tablespoon of butter and stir. Cook for a couple more minutes, until you see the sauce glisten.
- Turn off the heat and serve on the plate. Sprinkle toasted sesame seeds on top and garnish with a few fresh cilantro leaves. Serve with some cooked rice, naan bread, or a couple of slices of your favorite bread.
