Butter Chicken with India Curry Blend Olive Oil

Butter Chicken with India Curry Blend Olive Oil brings cozy spice and a creamy tomato sauce together in one deeply satisfying skillet dinner. The India Curry Infused Olive Oil Blend adds warm curry notes that bloom beautifully with onions, garlic, tomato, and cream.

Garden Infuzions

Butter Chicken with India Curry Blend Olive Oil

Tender chicken simmers in a silky tomato cream sauce rounded out with the warm, aromatic character of India Curry Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Indian-Inspired

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces
• 2 tablespoons India Curry Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1 15-ounce can tomato sauce
• 1/2 cup tomato paste
• 1 cup heavy cream
• 1/2 cup plain Greek yogurt
• 1/2 cup water
• 2 tablespoons chopped fresh cilantro
• Cooked basmati rice for serving
• Warm naan for serving

Equipment

• 1 Large skillet Heavy-bottomed if possible
• 1 Wooden spoon For stirring the sauce
• 1 set Measuring spoons For spices and oil
• 1 set Measuring cups For liquids
• 1 Small bowl For whisking cream and yogurt
• 1 whisk To smooth the finishing sauce

Method

 

Instructions

1. Heat the India Curry Infused Olive Oil Blend and butter in a large skillet over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes.
2. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
3. Add the turmeric, cumin, coriander, garam masala, cayenne, and salt, stirring to coat the onions and bloom the spices.
4. Add the chicken and cook for 4 to 5 minutes, stirring often, until the outside loses its raw color.
5. Stir in the tomato sauce, tomato paste, and water. Bring to a gentle simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally.
6. Whisk the cream and yogurt together in a bowl, then stir it into the skillet. Keep the heat low and simmer for 8 to 10 minutes until the sauce is silky and the chicken is fully cooked through.
7. Taste and adjust salt if needed, then finish with chopped cilantro. Serve hot with basmati rice and warm naan.

Notes

For the best texture, keep the sauce at a gentle simmer after the cream and yogurt go in. The curry blend brings warm spice depth, so start with the listed amount and adjust only after tasting at the end.

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Recipe Tips

Keep the simmer gentle after the cream goes in so the sauce stays smooth and glossy. If you want a thicker finish, let the sauce cook a few extra minutes before adding the chicken back in.

Serving Suggestions

Serve this butter chicken over basmati rice with warm naan or roti on the side. A simple cucumber salad or roasted green beans make a great fresh contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce needs loosening.

Variations

Swap the chicken thighs for boneless chicken breast if you prefer a leaner version. You can also fold in cooked cauliflower florets or peas near the end for a heartier pan meal.

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