Description
This Easy Indian Butter Chicken recipe features tender chunks of chicken simmered in a rich and creamy tomato-based sauce infused with traditional Indian spices. Perfect for a comforting meal, it combines aromatic ingredients like garam masala, tandoori masala, and cayenne pepper to create a flavorful and mildly spiced dish that pairs excellently with rice or naan.
Ingredients
Scale
Main Ingredients
- 1 cup butter, divided
- 1 onion, minced
- 1 tablespoon minced garlic
- 1 (15 ounce) can tomato sauce
- 3 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 2 tablespoons tandoori masala
Instructions
- Prepare the chicken: In a bowl, toss the chicken breast chunks with the tandoori masala until evenly coated. Set aside to let the flavors meld.
- Sauté aromatics: Heat ½ cup of butter and 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the minced onion and cook until translucent and soft, about 5-7 minutes. Add minced garlic and sauté another 1-2 minutes until fragrant.
- Cook the chicken: Add the seasoned chicken pieces to the skillet and cook, stirring occasionally, until the chicken is browned on all sides and nearly cooked through, approximately 8-10 minutes.
- Add spices and tomato sauce: Stir in the garam masala, cayenne pepper, salt, and tomato sauce. Mix well to coat the chicken and allow the sauce to simmer gently for about 5 minutes so the flavors blend together.
- Finish with cream and butter: Reduce the heat to low and slowly stir in the heavy cream. Add the remaining ½ cup of butter in small pieces, stirring continuously until the sauce is rich, creamy, and slightly thickened, about 5-7 minutes. Do not boil after adding cream to avoid curdling.
- Serve: Remove from heat and let the butter chicken rest for a couple of minutes. Serve hot with steamed basmati rice or warm naan bread.
Notes
- Adjust the cayenne pepper to your preferred spice level; reduce for a milder dish.
- For a richer flavor, use ghee instead of butter.
- Chicken thighs can be used instead of breasts for more tenderness and flavor.
- This dish pairs wonderfully with basmati rice or naan.
- Leftovers store well in the refrigerator for up to 3 days and taste great when reheated gently on the stovetop.
Keywords: Butter Chicken, Indian Butter Chicken, Easy Butter Chicken, Creamy Chicken Curry, Indian Chicken Recipe