Description
Butter Chicken simmers with rich, creamy tomato sauce that makes dinner feel like a warm hug from Delhi. Tender chicken pieces nestled in this classic Indian recipe will have your family asking for seconds before the first plate is empty.
Ingredients
Scale
Main Ingredients:
- 1 pound chicken breast or thighs
- 1 cup tomato puree
- 1 cup heavy cream
Supporting Ingredients:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 onion
Spices and Seasonings:
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 1 teaspoon paprika
- Salt
- Pepper
Garnish:
- Fresh cilantro
Instructions
- Prepare chicken by seasoning 1 pound of bite-sized pieces thoroughly with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat 1 tablespoon oil in a large skillet at 375°F, cooking chicken for 4-5 minutes until golden brown on all sides. Transfer chicken to a clean plate.
- Melt 2 tablespoons butter in the same skillet at medium heat. Sauté 1 finely chopped onion for 3-4 minutes until translucent.
- Add 3 minced garlic cloves and 1 tablespoon grated ginger to the onions. Cook for 1 minute, releasing their aromatic flavors.
- Sprinkle 1 tablespoon garam masala, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon turmeric, and 1 teaspoon paprika into the skillet. Toast spices for 30-45 seconds, stirring constantly.
- Pour 1 cup tomato puree into the skillet, mixing thoroughly and scraping any browned spices from the pan’s bottom. Simmer sauce at 200°F for 5 minutes.
- Reduce heat to low and gently stir in 1 cup heavy cream until sauce becomes smooth and creamy.
- Return browned chicken to the skillet, allowing it to simmer in the sauce for 6-7 minutes at 185°F until fully cooked.
- Remove from heat and garnish with 2 tablespoons fresh chopped cilantro. Serve immediately with steamed basmati rice.
Notes
- Opt for boneless, skinless chicken thighs for more tender and flavorful meat that stays juicy during cooking.
- Toast whole spices in a dry pan before grinding for a more intense, deeper flavor profile that elevates the entire dish.
- Use full-fat cream for the richest, smoothest sauce that clings perfectly to the chicken and creates a luxurious texture.
- Keep heat low when adding cream to prevent curdling and maintain a silky, smooth sauce consistency.
- Prep Time: 5 minutes
- Cook Time: 20-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg