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 mild, addictive flavor of the sauce stands out, and it needs a good side, whether in the form of cooked rice, a flatbread, or a slice of your favorite bread. I can assure you that you’ll leave the plate spotless and, if there’s anything left in the pan, you’ll 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 start to finish in the same pan. This not only means fewer dishes to wash, but also makes it much more practical to eat, since we don’t have to worry about bones while enjoying every bite.
For cooking this dish, nothing beats an stainless steel pan like the Le Creuset tri-ply stainless steel premium pan. Thanks to its multilayer construction, it offers excellent temperature control, responding quickly both when increasing and reducing the heat. This is perfect when we need to sauté and brown the chicken over higher heat, then quickly cook the sauce over low heat.
The combination of ingredients in this recipe for Indian-style chicken with creamy butter sauce seems like a real winner to me. I hope you like it as much as I do!
Ingredients
- 500 g skinless, boneless chicken thighs and drumsticks, 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, depending on your preference)
- 1/2 teaspoon chili powder
- Salt and black pepper (about 1/2 teaspoon)
- 1 onion, finely chopped
- 1 and a half tablespoons tahini (sesame paste)
- 1 teaspoon soy sauce
- 2 tablespoons tomato concentrate (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 coriander 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 tri-ply stainless steel premium pan.
- Mix the garlic powder with the salt and pepper, and season the chicken pieces.
- When you see that the butter is hot, add the chicken and brown it evenly over medium-high heat.
- When 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 cook for about 20-30 seconds.
- Add the soy sauce, tahini, tomato concentrate, and cooking 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 combine 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 can see the sauce shine.
- Turn off the heat and serve on the plate. Sprinkle over some toasted sesame seeds and garnish with a few leaves of fresh coriander. Serve with some cooked rice, naan bread, or a couple of slices of your favorite bread.
