Tandoori Butter Chicken
Loren BrownShare
One of my favorite ways to use LOZO Tandoori, this easy butter chicken delivers bold flavor with simple ingredients. Tender chicken is simmered in a creamy tomato sauce and served over rice for a comforting meal the whole family will love.
Prep Time: 15 minutes (+ 30 minutes marinating)
Cook Time: 30 minutes
Servings: 3–4
Ingredients
- 1.5 lbs chicken thighs, cubed
- 1/2 cup Greek yogurt
- 1 tbsp avocado oil
- 2 tbsp butter
- Juice of 1/2 lemon
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 1/2 small onion, diced
- 1 can (15 oz) tomato puree
- 1/2–1 cup heavy cream
- Splash of chicken stock
- 2–4 tbsp LOZO Tandoori Spice Blend
- Fresh cilantro, for garnish
Instructions
- In a large bowl, combine the chicken, Greek yogurt, lemon juice, avocado oil, grated ginger, minced garlic, and 2 tablespoons of LOZO Tandoori Spice Blend. Mix until the chicken is evenly coated. Cover and marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes. Remove from the pan and set aside.
- Reduce heat to medium and melt the butter in the same pan. Add the diced onion and cook until softened, about 3–4 minutes.
- Add the remaining garlic and ginger and cook for 1 minute, stirring frequently.
- Stir in an additional 1–2 tablespoons of LOZO Tandoori Spice Blend.
- Deglaze the pan with a splash of chicken stock, scraping up any browned bits from the bottom.
- Add the tomato puree and stir until well combined.
- Pour in the heavy cream, starting with 1/2 cup and adding more depending on how rich and creamy you'd like the sauce to. Simmer for 5–10 minutes until the sauce is rich and creamy.
- Return the chicken to the pan and stir to coat in the sauce. Simmer for another 5 minutes.
- Garnish with fresh cilantro and serve over rice with warm naan.
LOZO Tip
For a richer sauce, use the full cup of heavy cream. Serve with warm naan and jasmine rice to soak up every bit of the sauce.