Salsa Butter Chicken
Indulge in the rich and flavorful fusion of "Salsa Butter Chicken," a dish that combines the bold, zesty kick of salsa with the velvety creaminess of classic butter chicken. Tender, golden-seared chicken thighs are simmered to perfection in a luscious spiced sauce featuring garlic, ginger, and a touch of smoked paprika. The addition of medium or spicy salsa brings a vibrant twist, while heavy cream and butter create a luxurious texture that's irresistible. Finished with fresh cilantro and a zing of lemon, this one-pan recipe is perfect for busy weeknights yet impressive enough for dinner guests. Serve it with fluffy basmati rice or warm naan to complete this comforting and crowd-pleasing meal.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tsp Smoked paprika
- 2 tbsp Oil (vegetable or olive)
- 3 tbsp Butter (unsalted)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 cup Salsa (medium or spicy, based on preference)
- 2 tbsp Tomato paste
- 0.5 cup Heavy cream
- 0.5 cup Water or chicken stock
- 2 tbsp Fresh cilantro (chopped)
- 1 tbsp Lemon juice
- Cooked basmati rice or naan (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt, black pepper, and smoked paprika. Mix well and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the chicken pieces in a single layer and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the cumin powder and coriander powder, cooking for another minute to release their aromas.
Add the salsa and tomato paste to the skillet, stirring well to combine. Let it cook for 3-4 minutes to slightly reduce and deepen the flavors.
Pour in the heavy cream and water (or chicken stock), stirring to create a smooth, creamy sauce. Bring the mixture to a gentle simmer.
Return the seared chicken to the skillet, stirring to coat the pieces evenly with the sauce. Cover the skillet with a lid and simmer for 15 minutes, stirring occasionally, until the chicken is tender and cooked through.
Finish the dish by stirring in the chopped cilantro and a splash of lemon juice for brightness. Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot with basmati rice or naan, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 18.7 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 218 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
