This Indian-style chicken in creamy butter sauce is the perfect example that 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 naan, or a slice of your favorite bread. I assure you that you’ll leave the plate spotless and, if there’s any sauce left in the pan, you’ll want more!
The best thing about this recipe is that the chicken is not cooked whole, but rather boneless and cut into small pieces, and it is also cooked 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 don’t have to worry about bones while enjoying every bite.
To cook this dish, nothing beats an stainless steel pan like the Le Creuset triple-layer premium stainless steel pan. Thanks to its multilayer construction, it provides excellent temperature control, responding quickly when you turn the heat up or 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 in creamy butter sauce seems like a real success 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 finely chopped onion
- 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 leaves 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 triple-layer premium 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.
- When all the pieces are browned, remove them from the pan and set aside.
- Return the pan to the stove 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 paste, and cooking cream. Stir gently until all the ingredients are fully combined into 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 the sauce looks glossy.
- Turn off the heat and serve on a plate. Sprinkle with toasted sesame seeds and garnish with a few fresh cilantro leaves. Serve with a little cooked rice, naan bread, or a couple of slices of your favorite bread.
