Description
This classic Butter Chicken recipe offers tender, bite-sized pieces of chicken simmered in a rich and creamy tomato-based sauce infused with aromatic spices. Perfectly balanced with a touch of sweetness and tanginess, this comforting Indian dish is ideal to serve with warm naan or steamed rice for a satisfying meal.
Ingredients
Scale
Spices and Aromatics
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Vegetables and Herbs
- 1 medium onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
Proteins and Dairy
- 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 cup heavy cream
- 2 tablespoons butter
Liquids and Others
- 1 tablespoon vegetable oil
- 1 cup tomato puree
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- Heat fats: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium heat until melted and shimmering.
- Sauté onions: Add the finely chopped onion to the skillet and cook, stirring occasionally, until softened and golden, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant while stirring constantly to avoid burning.
- Add spices: Add the ground cumin, coriander, turmeric, chili powder, garam masala, cinnamon, cardamom, and cloves to the skillet. Stir well to coat the aromatics and toast the spices lightly.
- Bloom spices: Cook the spices for 1-2 minutes, stirring occasionally to release their oils and deepen their flavors.
- Add tomato puree: Pour in the tomato puree and stir to combine. Let the mixture cook for about 5 minutes to thicken and allow the flavors to meld.
- Add cream: Pour in the heavy cream slowly, stirring constantly until the sauce becomes smooth and creamy.
- Adjust sauce consistency: Add 1/2 cup of water to thin the sauce to your preferred consistency, mixing thoroughly.
- Season sauce: Stir in sugar, lemon juice, and salt, mixing well to balance the flavors.
- Add chicken: Add the cut chicken pieces to the sauce, stirring gently to coat each piece evenly in the flavorful sauce.
- Simmer chicken: Cover the skillet and simmer the chicken over medium heat for 15-20 minutes or until fully cooked and tender, stirring occasionally.
- Adjust seasoning: Taste and adjust the salt or lemon juice as needed to enhance the flavor.
- Garnish: Sprinkle chopped fresh cilantro over the cooked butter chicken.
- Serve: Serve the butter chicken hot, accompanied by rice or naan bread for a complete meal.
Notes
- For a spicier dish, increase chili powder or add fresh chopped green chilies.
- Use heavy cream for richness, but coconut milk can be substituted for a dairy-free option.
- Skim off excess oil from the sauce if desired for a lighter meal.
- Leftover butter chicken tastes great reheated and can be frozen for up to 2 months.
- Garam masala varieties differ, so adjust quantities based on your preferred spice blend strength.
