Description
This classic Indian Butter Chicken recipe features tender boneless chicken cooked in a rich, creamy tomato-based sauce infused with aromatic spices. Perfectly balanced with spices like turmeric, cumin, and garam masala, finished with butter and cream for a luscious texture, this dish serves as a comforting and flavorful meal ideal for pairing with rice or naan.
Ingredients
Scale
Main Ingredients
- 1 lb boneless chicken, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground garam masala
- 1 teaspoon chili powder
- 1 cup tomato puree
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the Aromatics: Heat the butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until softened and fragrant.
- Toast the Spices: Stir in the ground turmeric, cumin, coriander, garam masala, and chili powder. Cook for 1 minute to release the spices’ aromas and deepen their flavors.
- Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5-6 minutes, turning occasionally, until the chicken is browned on all sides.
- Add Tomato Puree and Simmer: Pour in the tomato puree and reduce the heat slightly. Let the sauce simmer gently for 10 minutes to allow it to thicken and the flavors to meld.
- Finish with Cream: Stir in the heavy cream and cook for an additional 5 minutes, making the sauce creamy and rich in texture.
- Season and Serve: Season the butter chicken with salt and pepper to taste. Serve hot with steamed rice or warm naan bread.
Notes
- For extra depth of flavor, marinate the chicken in yogurt and spices before cooking, if desired.
- You can adjust the chili powder amount based on your preferred spice level.
- Butter chicken pairs well with basmati rice or naan to soak up the delicious sauce.
- Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stovetop or microwave.
