Description
This Indian Butter Chicken is a creamy, spiced tomato-based dish with tender chicken simmered in a rich, buttery sauce. It’s a restaurant-quality meal you can easily make at home! Perfectly paired with naan or basmati rice, this comforting dish is mildly spicy, indulgent, and full of deep, aromatic flavors.
Ingredients
Meat
- 1½ lbs chicken breasts, boneless & skinless
Produce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium onion, finely chopped
Canned Goods
- 4 tablespoons tomato paste
Spices
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- 1 tablespoon garam masala
- 1 teaspoon salt
- 1 teaspoon cumin
Oils & Dairy
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup heavy cream
Instructions
1️⃣ Prepare the Chicken – Cut chicken into bite-sized pieces and season with salt, black pepper, and half of the garam masala.
2️⃣ Sauté Aromatics – Heat vegetable oil in a pan over medium heat. Add chopped onions, garlic, and ginger. Sauté until onions are soft and golden.
3️⃣ Cook the Spices – Stir in chili powder, cumin, and the remaining garam masala. Cook for 30 seconds until fragrant.
4️⃣ Add Tomato Paste – Stir in tomato paste and cook for 2 minutes to enhance its flavor.
5️⃣ Cook the Chicken – Add chicken pieces and cook until lightly browned on all sides.
6️⃣ Simmer with Cream and Butter – Reduce heat and stir in butter and heavy cream. Let it simmer for 10-15 minutes until the sauce thickens and the chicken is fully cooked.
7️⃣ Serve – Garnish with fresh cilantro if desired, and serve hot with naan or rice.
Notes
- Spicier Option – Add ½ teaspoon extra chili powder or a pinch of cayenne.
- Dairy-Free Alternative – Swap heavy cream with coconut milk and use oil instead of butter.
- Tandoori-Style Chicken – Marinate chicken in yogurt and spices for 2+ hours for extra tenderness.
- Vegetarian Swap – Replace chicken with paneer or chickpeas for a meat-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
