Butter Chicken
A comforting and creamy dish that brings the warm flavors of Indian cuisine right into your kitchen, making it quicker than takeout.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs (or breast)
- 4 tablespoons butter For that rich flavor
- 1 medium onion, finely chopped Adds natural sweetness
- 4 cloves garlic, minced For aromatic depth
- 1 tablespoon freshly grated ginger To add spicy warmth
- 1 can (14 ounces) crushed tomatoes Offers vibrant acidity
- 1/2 cup heavy cream Creates signature creaminess
- 1/2 cup plain yogurt Optional marinade ingredient
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt To taste
- fresh cilantro For garnish (optional)
Instructions
Preparation and Cooking
- If you choose to marinate, mix the chicken with yogurt, garlic, ginger, and a pinch of salt. Let it sit for about 30 minutes.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for 5-7 minutes until they are golden and soft.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the marinated chicken (or raw chicken pieces if not marinated) to the skillet. Cook for about 5-7 minutes until browned on all sides.
- Sprinkle in the garam masala, turmeric, cumin, and chili powder. Stir to coat the chicken evenly with the spices, cooking for another 2-3 minutes.
- Pour in the crushed tomatoes and a pinch of salt. Stir well and let it simmer for about 10-15 minutes, until the chicken is cooked through.
- Reduce the heat to low and stir in the heavy cream. Let it simmer for a further 5 minutes, bringing everything together for that perfect consistency.
- Serve hot, garnished with chopped cilantro for a fresh touch.
Notes
For healthier options, consider using coconut milk instead of heavy cream and Greek yogurt instead of plain yogurt. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.