Homemade Butter Chicken
Experience the warmth of a delicious, creamy butter chicken, perfect for family dinners and special occasions.
Ingredients
Main Ingredients
- 1 pound Chicken, boneless, skinless thighs or breasts Tender meat absorbs flavors beautifully.
- 3 tablespoons Butter The star of the sauce, providing richness.
- 1 cup Heavy cream For a luxurious finish; can substitute with coconut milk for a dairy-free option.
- 1 cup Tomato puree Provides a rich base and vibrant color.
- 1 medium Onion, finely chopped Adds sweetness and depth; chop finely for smoother sauce.
- 3 cloves Garlic, fresh A must for depth; do not skimp!
- 1 inch Ginger, fresh Adds warmth; use a peeler for prep.
- 2 tablespoons Garam masala Key spice blend providing warm flavors.
- 1/2 teaspoon Cayenne pepper Adjust according to your heat preference.
- to taste Salt and pepper Essential for seasoning; taste as you go.
Instructions
Cooking Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and season with salt and pepper.
- Sauté Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add finely chopped onions, garlic, and ginger, stirring until fragrant, about 3-5 minutes.
- Brown the Chicken: Increase the heat to medium-high. Add the chicken pieces to the pan, cooking until browned on all sides, about 5-7 minutes.
- Add the Tomato Puree: Stir in the tomato puree and cook for another 2-3 minutes, allowing flavors to meld.
- Season and Simmer: Sprinkle in the garam masala and cayenne pepper, stir well. Reduce heat to low, pour in the heavy cream, and let the sauce gently bubble for about 10 minutes.
- Finish with Butter: Stir in the remaining tablespoon of butter right before serving.
- Garnish and Serve: Finish with fresh cilantro and serve hot with naan or steamed rice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat gently on the stove over low heat, adding a splash of water if necessary.