Butter Chicken is a rich and creamy dish made with marinated chicken cooked in a spiced tomato sauce and finished with heavy cream and butter.
Author:Isabella
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Indian
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (15 ounces) tomato sauce
1 cup heavy cream
1 tablespoon sugar
2 tablespoons unsalted butter
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (for serving)
Instructions
In a large bowl, combine the chicken pieces with salt, pepper, turmeric, cumin, and garam masala. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
Pour in the tomato sauce and stir to combine. Bring to a simmer, then reduce the heat to low and cover. Let it cook for 15-20 minutes, stirring occasionally.
Stir in the heavy cream, sugar, and butter. Cook for another 5 minutes until the sauce is heated through and slightly thickened.
Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Serve hot over cooked basmati rice or with naan.
Notes
For a spicier version, add a teaspoon of red chili powder or cayenne pepper to the marinade.
Substitute chicken with paneer or tofu for a vegetarian option, adjusting cooking times as necessary.