Description
This classic Butter Chicken recipe features tender chicken pieces simmered in a rich, creamy tomato-based sauce infused with fragrant Indian spices. Perfectly balanced with a blend of garam masala, cumin, turmeric, and a touch of cinnamon, this dish is comfort food at its finest. Ready in just 35 minutes, it’s an ideal weeknight dinner served best with rice or naan.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Butter & Aromatics
- 2 tbsp butter, divided
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
Spices
- 1 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp chili powder (adjust to taste)
- ¼ tsp ground cinnamon
- 1 tsp ground coriander
- Salt and pepper to taste
Sauce
- 1 cup tomato sauce
- ½ cup heavy cream
- ¼ cup plain Greek yogurt
Garnish
- Fresh cilantro, chopped
Instructions
- Sauté the Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook for 5 to 7 minutes until the chicken is browned on all sides. Once cooked, remove the chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and sauté for 2 to 3 minutes until soft and translucent. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Toast the Spices: Add the garam masala, ground cumin, turmeric, chili powder, ground cinnamon, and ground coriander to the skillet. Stir continuously and toast the spices for about 1 minute to enhance their flavors.
- Make the Sauce: Pour in the tomato sauce and stir well to combine with the toasted spices and aromatics. Let the sauce simmer over medium heat for 5 to 6 minutes until it thickens slightly.
- Add Cream & Yogurt: Reduce the heat to low and gently stir in the heavy cream and plain Greek yogurt until the sauce is smooth and creamy.
- Simmer with Chicken: Return the cooked chicken pieces to the skillet and stir to coat them evenly with the sauce. Let everything simmer together for 5 to 7 minutes until the chicken is fully cooked and the flavors meld.
- Serve & Garnish: Garnish the butter chicken with freshly chopped cilantro. Serve hot with steamed rice or warm naan bread to complete the meal.
Notes
- Adjust chili powder to your preferred spice level for milder or spicier flavors.
- For a dairy-free version, substitute heavy cream and Greek yogurt with coconut cream.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
- Butter chicken pairs well with basmati rice or garlic naan for an authentic meal experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
