Description
This Creamy Butter Chicken features tender boneless chicken thighs simmered in a rich garlic-infused cream sauce, perfectly paired with golden, crispy oven-baked fries. A comforting and flavorful meal that blends smoky paprika and buttery garlic goodness, finished with a sprinkle of fresh parsley for a delightful aroma and presentation.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into pieces
- 4 tbsp butter, divided
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp smoked paprika
- Salt and pepper to taste
Fries
- 4 large potatoes, cut into fries
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare Fries: Preheat your oven to 425°F (220°C). Toss the cut potato fries with olive oil, salt, and pepper until evenly coated, then spread them evenly on a baking sheet.
- Bake Fries: Place the fries in the oven and bake for 25-30 minutes, flipping them halfway through to ensure they become golden and crispy all around.
- Sauté Garlic: While the fries are baking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn the garlic.
- Cook Chicken: Add the chicken pieces to the skillet. Season with smoked paprika, salt, and pepper. Cook the chicken until browned and cooked through, about 8-10 minutes.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set it aside on a plate.
- Make Sauce: In the same skillet, add the remaining 2 tablespoons of butter, chicken broth, and heavy cream. Simmer the mixture, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Combine Chicken and Sauce: Return the chicken to the skillet and toss to coat the pieces evenly in the creamy garlic sauce. Cook for an additional 2 minutes to heat everything through and meld the flavors.
- Serve: Plate the creamy butter chicken alongside the golden, crispy fries. Garnish with fresh chopped parsley if desired for a burst of color and freshness.
Notes
- Cut potatoes uniformly to ensure fries bake evenly.
- For extra crispiness, soak cut potatoes in cold water for 30 minutes before drying and baking.
- Use heavy cream for a rich sauce; substitute with coconut cream for a dairy-free alternative.
- Adjust paprika and seasoning to taste for more or less smoky heat.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently before serving.
