Description
Quick & Easy Homemade Butter Chicken is a rich and creamy Indian classic made with tender chicken pieces simmered in a spiced tomato and buttery cream sauce. This recipe is perfect for a comforting weeknight dinner, requiring just 35 minutes to prepare and cook. The blend of garam masala, cumin, coriander, turmeric, and chili powder brings authentic flavor to the dish, balanced by smooth heavy cream and buttery richness, garnished with fresh cilantro for a burst of freshness.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
Sauce and Seasoning
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Prepare Ingredients: Cut the boneless chicken into bite-sized pieces, finely chop the onion, and mince the garlic and ginger to have everything ready for cooking.
- Melt Butter: In a large skillet, melt the butter over medium heat to create a rich base for the sauce.
- Sauté Onions: Add the chopped onion to the skillet and sauté until softened and golden, about 5 minutes, which builds the foundation of flavor.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant, enhancing the aromatic profile.
- Toast Spices: Add garam masala, ground cumin, ground coriander, turmeric, and chili powder. Stir the spices for 1 minute to toast and bring out their essential oils and flavors.
- Cook Chicken: Add the chicken pieces to the skillet, coating them well with the spices. Cook until browned on the outside, about 5-7 minutes, sealing in juices.
- Add Tomatoes: Pour in the crushed tomatoes and mix thoroughly. Allow the mixture to simmer for 5 minutes to deepen the flavor and soften the tomatoes.
- Incorporate Cream: Reduce the heat to low, then stir in the heavy cream to create a smooth, creamy sauce. Simmer for an additional 5 minutes to meld the flavors together.
- Season: Taste the sauce and add salt as needed to balance the flavors.
- Garnish and Serve: Remove the skillet from heat and garnish with freshly chopped cilantro for a bright finish. Serve immediately for best taste.
Notes
- Adjust the chili powder to control the spiciness level according to your preference.
- Boneless chicken thighs retain more moisture and flavor, but chicken breasts can be used as a leaner alternative.
- For a dairy-free version, substitute heavy cream with coconut cream.
- Serve with basmati rice or warm naan bread to complete the meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
