Description
A rich and creamy butter chicken recipe that’s easy to prepare in under an hour. Tender chicken chunks are seared and simmered in a fragrant tomato and cream-based sauce infused with garam masala and other warm spices, creating a comforting Indian-inspired dish perfect for serving with basmati rice or naan bread.
Ingredients
Scale
Butter Chicken Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon fresh ginger, finely minced or grated
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into ¾-inch chunks
- 4 tablespoons tomato purée
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream (or half & half or yogurt for lighter version)
- To taste fresh cilantro, for garnish (optional)
Instructions
- Prepare Chicken: Cut 1.5 pounds of boneless, skinless chicken into ¾-inch chunks. Season the pieces evenly with 1 teaspoon salt and ¼ teaspoon black pepper, ensuring the chicken is well coated for flavor.
- Sear Chicken: Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pan over medium-high heat. Add the chicken chunks in batches, searing them until they are browned on all sides. Once browned, remove the chicken and set it aside to retain their juices.
- Sauté Aromatics: In the same pan, add the diced onion and cook until softened and translucent. Then add the minced fresh ginger and minced garlic cloves, sautéing them for about 1 minute until fragrant to build the flavor base of the sauce.
- Bloom Spices & Add Tomato: Reduce the heat to low and stir in the warm spices—1 tablespoon garam masala, 1 teaspoon chili powder or paprika, and 1 teaspoon ground cumin. Cook these spices for 30-60 seconds to release their aromas before adding 4 tablespoons of tomato purée. Cook the tomato mixture for 2-3 minutes to deepen the sauce’s flavor.
- Simmer Sauce: Return the seared chicken to the pan, stirring to coat the pieces in the spiced tomato sauce. Pour in 1 cup of heavy cream and bring the sauce to a gentle simmer. Cook for 10-15 minutes, allowing the chicken to cook through fully and the sauce to thicken slightly, creating a creamy consistency.
- Finish & Serve: Taste the dish and adjust seasoning if necessary. Garnish with fresh cilantro if desired. Serve the butter chicken hot alongside basmati rice or naan bread for a complete and satisfying meal.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier result.
- For a lighter version, use half & half or plain yogurt instead of heavy cream.
- Adjust the chili powder to control spice level.
- Best served immediately but can be refrigerated for up to 2 days.
- Garam masala can be replaced with a combination of ground coriander, cardamom, cinnamon, and cloves if not available.
