Butter Chicken recipe
A rich and creamy Indian dish featuring tender chicken simmered in a spiced tomato sauce, perfect for any occasion.
Equipment
- Medium Saucepan
- Large Frying Pan
Ingredients
- 1 Tbsp. vegetable oil
- 2 Tbsp. butter divided
- 2 lbs. chicken breasts skinless and boneless, diced
- 5 cloves garlic minced
- 2 inches fresh ginger grated
- 1 tsp. ground cumin
- 2 tsp. garam masala
- 1/2 tsp. chili powder optional for heat
- 1 tsp. smoked paprika
- 1 tsp. ground turmeric
- 1 tsp. salt adjust as needed
- 15 oz. tomato sauce or passata
- 1/2 cup heavy cream
- 2 Tbsp. fresh parsley or mint or cilantro for garnish
- cooked rice for serving
- naan bread for serving
Instructions
- Heat a frying pan over medium heat. Add vegetable oil and melt 1 tablespoon of butter.
- Add diced chicken and brown until golden on the outside. Remove from pan and set aside.
- In the same pan, melt remaining butter and add minced garlic and grated ginger. Sauté for about a minute until fragrant.
- Add ground cumin, garam masala, chili powder, smoked paprika, turmeric, and salt. Stir to combine and cook for 1-2 minutes.
- Pour in the tomato sauce and stir to combine. Bring to a simmer.
- Add the cooked chicken back into the pan and simmer for 5-10 minutes.
- Stir in the heavy cream and simmer until the sauce thickens to your desired consistency.
- Garnish with fresh herbs before serving over rice or with naan bread.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.