Indian Butter Chicken
A heartwarming, creamy dish featuring tender boneless chicken simmered in a rich, tomato-based sauce, perfect for cozy nights and gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into chunks Boneless, skinless chicken thighs can be used for extra juiciness.
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon ginger, minced
- 2-3 cloves garlic, minced
- 4 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon chili powder Adjust according to spice preference.
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup heavy cream Can be replaced with Greek yogurt or coconut milk for a lighter option.
Instructions
Preparation
- Pat the chicken chunks dry with paper towels.
- Dice the onion finely, mince the ginger, and crush or mince the garlic.
Cooking
- Heat the vegetable oil and butter in a large skillet over medium-high heat.
- Add the diced onions and cook for about 3–4 minutes until they are lightly golden and translucent.
- Stir in the minced ginger and garlic, cooking for an additional 30 seconds.
- Add chicken chunks, tomato paste, garam masala, chili powder, cumin, salt, and black pepper. Stir to coat.
- Cook chicken for about 5–6 minutes until fully cooked through.
- Pour in the heavy cream, reduce heat to medium-low, and simmer for 8–10 minutes.
- Adjust seasoning and blend if a smoother sauce is desired.
Finishing
- Garnish with a pat of butter and serve over cooked basmati rice or alongside warm naan bread.
Notes
For a smoky flavor, you can roast the chicken chunks before adding to the sauce. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 820kcalCarbohydrates: 15gProtein: 60gFat: 60gSaturated Fat: 30gSodium: 800mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!