Description
This easy Butter Chicken recipe delivers tender, juicy chicken simmered in a rich, creamy tomato sauce infused with garam masala and warming spices. Perfect for a comforting dinner, this dish pairs beautifully with basmati rice or naan bread.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into ¾-inch chunks
- 1 teaspoon salt
- ¼ teaspoon black pepper
Cooking Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon fresh ginger, finely minced or grated
- 2 cloves garlic, minced
- 4 tablespoons tomato purée
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika
- 1 teaspoon ground cumin
- 1 cup heavy cream (or half & half or yogurt for lighter version)
- Fresh cilantro, to taste (optional, for garnish)
Instructions
- Prepare Chicken: Cut the chicken into ¾-inch chunks. Season the pieces evenly with 1 teaspoon salt and ¼ teaspoon black pepper to enhance flavor.
- Sear Chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet or pan over medium-high heat. Sear the chicken chunks in batches, browning all sides to lock in juices, then transfer them aside.
- Sauté Aromatics: In the same pan, add the diced onion. Cook until softened and translucent. Add the minced fresh ginger and garlic cloves, sautéing for about 1 minute until fragrant.
- Bloom Spices & Add Tomato: Reduce heat to low. Stir in the garam masala, chili powder (or paprika), and ground cumin. Cook the spices for 30 to 60 seconds until fragrant. Then add the tomato purée and cook for an additional 2 to 3 minutes to develop depth of flavor.
- Simmer Sauce: Return the seared chicken back to the pan, stirring to coat it with the spiced mixture. Pour in the heavy cream, bring everything to a gentle simmer. Let it cook for 10 to 15 minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Finish & Serve: Taste the dish and adjust seasoning if needed. Garnish with fresh cilantro, if using. Serve the butter chicken hot, alongside basmati rice or naan bread for a complete meal.
Notes
- You can use chicken thighs instead of breasts for a juicier texture.
- For a lighter version, substitute heavy cream with half & half or Greek yogurt.
- Adjust the chili powder depending on your preferred heat level.
- Butter chicken tastes even better the next day as the flavors meld.
- Serve with fresh cilantro for a bright, herbaceous finish.
