Weeknight Butter Chicken

Restaurant-style butter chicken made with Simpli Spiced Tandoori Twist seasoning

This easy butter chicken recipe uses Simpli Spiced Tandoori Twist, the only seasoning you need for bold, restaurant-quality Indian flavor at home. No chopping garlic, no grating ginger—just one blend to make simpler, healthier butter chicken perfect for weeknights.

Serves: 4; Ready in 30 minutes (+ optional marinating time)

Ingredients

For the chicken marinade:

• 1 lb chicken skinless thighs or thighs, cut into bite size pieces

• 1 tbsp Tandoori Twist

• 1/3 cup plain yogurt

• 1 tsp salt

• ½ tsp lime juice

For the sauce:

• 2 tbsp butter

• 1 tbsp tomato paste

• 1 tsp Tandoori Twist

• 1 15 oz. can of tomato purée or tomato passata

• 1 tsp salt

• Pinch of sugar (optional to balance tomato acidity)

• ½ cup cream or coconut milk

Instructions

1. Marinade the chicken: Add the chicken to a mixing bowl and toss with 1 tbsp Tandoori Twist, yogurt, olive oil, salt, and lime juice. Marinade for at least 30 minutes up to 24 hours.

2. Cook the chicken: Spread chicken on sheet pan and bake at 425*F for 20 minutes—(optional to broil on high for last 2-3 minutes). Or pan sear in large skillet.

3. Prepare the sauce: melt the butter in a large skillet over medium heat. Reduce the heat to low and add tomato paste and Tandoori Twist. Sauté for 1 minute, stirring frequently to bloom the spices and deepen the flavor. Add in tomato purée and salt as needed. Cook for 5 mins. Add in chicken and simmer covered for 12-15 mins. Remove from heat and stir in cream. Taste and adjust for salt.

4. Serve: Garnish with fresh cilantro and lime juice.

Cooking Tips

• For deeper flavor, sauté Tandoori Twist with the tomato paste for about 1 minute to bloom the spices.

• Use chicken thighs for the most tender butter chicken, though chicken breast can be used.

• Adjust spice level by adding more Tandoori Twist at the end of cooking.

• Coconut milk can be used instead of cream for a dairy-free version. Use 1-2 tbsp. of olive oil as a marinade for the chicken vs. yogurt.

Simple Pairings

• Serve with rice, naan bread, cauliflower rice, and a cucumber salad.

• A medium-bodied red such as Granache or Zinfadel. For white wine, try an off-dry Riesling, which balances the richness of the spice.