Quick And Easy Butter Chicken Recipe
I remember the first time I tasted butter chicken. It was at a small Indian restaurant, and I was instantly hooked! The warmth, the spices, the creaminess—it was a hug in a bowl.
Equipment
- Large skillet
Ingredients
- 1½ pounds about 2–3 boneless, skinless chicken breasts, cut into ¾-inch chunks
- 1 medium onion finely diced
- 2 –3 cloves garlic finely minced or crushed
- 1 teaspoon freshly grated ginger or ginger paste
- 1 tablespoon cooking oil
- 1 tablespoon unsalted butter
- 4 tablespoons tomato paste or 8-ounce can of tomato sauce
- 1 tablespoon garam masala
- 1 teaspoon chili powder or smoked paprika adjust to taste
- 1 teaspoon ground fenugreek or substitute mustard seeds, optional
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup heavy cream or substitute half & half or yogurt for a lighter version
- ½ teaspoon turmeric powder optional, for color and depth of flavor
- ½ teaspoon honey optional, to balance acidity
- Hot cooked rice and naan for serving
Instructions
- Making this dish is a breeze, and it’s just about getting your ingredients ready and cooking it up! So let’s break this down into easy steps.
Step 1: Prepare Your Ingredients
- Start by gathering all your ingredients. Prepare the chicken by cutting it into ¾-inch pieces. Dice the onion, mince the garlic, and freshly grate the ginger. Prep work is vital because it makes cooking a seamless flow.
Step 2: Sauté the Aromatics
- In a large skillet or a deep frying pan, heat the cooking oil and butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Now, add the minced garlic and ginger, cooking for an additional minute. This step is crucial as it sets the flavor foundation for the entire dish.
Step 3: Cook the Chicken
- Next, it’s time to make that chicken sizzle! Add the chicken chunks to the pan. Stir frequently and cook until the chicken is browned, roughly 5-7 minutes. Be sure to cook it all the way through. You want that chicken juicy and tender.
Step 4: Add the Spices
- Once the chicken is cooked, sprinkle in the garam masala, chili powder (or smoked paprika), fenugreek, ground cumin, salt, black pepper, and turmeric (if using). Stir to coat the chicken evenly in those wonderful spices. Let it cook for another two minutes to let those flavors meld together.
Step 5: Create the Sauce
- Time to add some creaminess! Stir in the tomato paste (or tomato sauce) and then pour in the heavy cream. Mix everything well until it is combined into a lovely rich sauce. If you chose to use honey, now’s a great moment to add it. Bring this to a gentle simmer for about 5 minutes.
Step 6: Taste and Adjust
- After simmering, it’s the moment of truth. Take a small taste of the curry. Do you need more salt? Or perhaps a pinch more spice? Adjust it until it’s just how you like.
Step 7: Serve
- Take the pan off the heat, and your butter chicken is ready to be served! Pair it with hot, fluffy naan or a generous serving of basmati rice. This dish is excellent for family dinners or impressive gatherings.
Notes
Here are some tips to keep in mind while preparing this dish:
- Chicken Cut: Opt for boneless thighs if you want extra tenderness and flavor.
- Cream Alternative: For a lighter option, use Greek yogurt instead of heavy cream. Just add it at the end off the heat to avoid curdling.
- Spice Level: Control the heat by adjusting the chili powder amount to match your taste.
- Marination: Marinate the chicken in yogurt and spices for a few hours before cooking for deeper flavors.
- Serve Fresh: Butter chicken tastes best fresh, but you can prepare the sauce ahead and add the chicken just before serving.
Nutrition
Calories: 500kcalCarbohydrates: 20gProtein: 38gFat: 29gFiber: 2gSugar: 5g
Tried this recipe?Let us know how it was!