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–+ servings
India Curry Infused Olive Oil Blend 250ml bottle
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

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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