Description
Indulge in the rich flavors of this creamy butter chicken dish served over crispy garlic-infused fries. The tender chicken is marinated in a flavorful blend of spices, then simmered in a luscious tomato and cream sauce. The fries are perfectly seasoned with garlic and baked to golden perfection, creating a delightful fusion of Indian and American cuisines.
Ingredients
For the butter chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon oil
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
For the garlic-infused fries:
- 4 large russet potatoes (peeled and cut into thin fries)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Chopped fresh cilantro or parsley (for garnish)
Instructions
- Marinate the chicken: In a bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Add chicken pieces, toss to coat, and marinate for at least 30 minutes (up to overnight).
- Prepare the fries: Preheat oven to 425°F for the fries. Toss cut potatoes with olive oil, garlic powder, and salt. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Cook the chicken: Heat butter and oil in a skillet. Cook onions until soft, then add garlic, ginger, and marinated chicken. Stir in tomato sauce, cream, and seasonings. Simmer until chicken is cooked through.
- Serve: Serve the butter chicken over the garlic fries. Garnish with cilantro or parsley.
Notes
- For a shortcut, use frozen oven fries and jarred butter chicken sauce for convenience.
- Fries can also be cooked in an air fryer for extra crispiness.
