Description
Butter chicken simmers with rich, creamy tomato goodness that makes your dinner table come alive with classic North Indian comfort. Tender chicken pieces nestled in a velvety sauce will have your family asking for seconds before the first plate is even empty.
Ingredients
Scale
Proteins:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Spices and Seasonings:
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- Salt and pepper
Base and Creaminess:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 cup tomato sauce
- ½ cup heavy cream or coconut milk
- ¼ cup plain yogurt
- 1 tablespoon lemon juice
- Fresh cilantro, chopped
- Cooked basmati rice or naan
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Gently sauté 1 finely chopped small onion until soft and translucent, about 3-4 minutes.
- Add 1 tablespoon minced ginger and 3 minced garlic cloves. Cook for 1 minute until your kitchen fills with an aromatic fragrance.
- Toss 1 lb bite-sized chicken pieces into the skillet. Sprinkle with salt and pepper. Brown chicken on all sides for 5-6 minutes.
- Dust chicken with 1 tablespoon garam masala, 1 teaspoon cumin, ½ teaspoon turmeric, 1 teaspoon coriander, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Stir thoroughly to coat every morsel.
- Pour 1 cup tomato sauce over the spiced chicken. Simmer uncovered for 10 minutes, stirring occasionally.
- Reduce heat to low. Blend in ½ cup heavy cream, ¼ cup yogurt, and 1 tablespoon lemon juice. Simmer gently for 5 more minutes.
- Remove skillet from heat. Scatter fresh chopped cilantro across the top for a bright, herbal finish.
- Serve piping hot alongside fluffy basmati rice or warm naan bread.
Notes
- Marinate the chicken beforehand in yogurt and spices for deeper, more tender flavor and increased seasoning absorption.
- Select full-fat yogurt and cream for richer, smoother sauce texture that helps balance the complex spice profile.
- When cooking spices, toast them briefly to enhance their aromatic qualities and prevent a raw, bitter undertone in the final dish.
- For dairy-free alternatives, replace heavy cream with coconut milk and use plant-based yogurt to maintain the creamy consistency while keeping the recipe accessible to different dietary needs.
- Prep Time: 5 minutes
- Cook Time: 27-28 minutes
- Category: Sautéed
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg