Description
This classic Butter Chicken recipe delivers tender chicken pieces simmered in a rich, creamy tomato-based sauce infused with traditional Indian spices. Perfectly balanced with aromatic garlic, ginger, and a velvety blend of cream and Greek yogurt, this dish is ideal for a hearty dinner and pairs wonderfully with steamed rice or warm naan.
Ingredients
Scale
Chicken and Butter
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp butter, divided
Aromatics
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
Spices
- 1 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp chili powder (adjust to taste)
- ¼ tsp ground cinnamon
- 1 tsp ground coriander
- Salt and pepper to taste
Sauce and Garnish
- 1 cup tomato sauce
- ½ cup heavy cream
- ¼ cup plain Greek yogurt
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté the Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chicken pieces, season well with salt and pepper, and cook for 5 to 7 minutes until they turn golden brown on the outside. Remove the chicken from the skillet and set aside to keep warm.
- Cook the Aromatics: In the same skillet, add the remaining tablespoon of butter. Sauté the chopped onion for 2 to 3 minutes until it softens and becomes translucent. Then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Toast the Spices: Stir in garam masala, ground cumin, turmeric, chili powder, cinnamon, and coriander into the aromatics. Toast the spices by continuously stirring for about 1 minute to release their aroma and deepen their flavor.
- Make the Sauce: Pour in the tomato sauce and bring the mixture to a gentle simmer. Let it cook for 5 to 6 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Add Cream & Yogurt: Lower the heat to medium-low and stir in the heavy cream and plain Greek yogurt. Mix thoroughly to create a smooth, creamy sauce, ensuring the yogurt does not curdle.
- Simmer with Chicken: Return the browned chicken pieces to the skillet, coating them in the sauce. Let everything simmer together for another 5 to 7 minutes, allowing the chicken to cook through and absorb the rich flavors of the sauce.
- Serve & Garnish: Remove from heat and garnish generously with freshly chopped cilantro. Serve the Butter Chicken hot with steamed basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- Adjust chili powder according to your preferred spice level.
- For a dairy-free version, substitute heavy cream and Greek yogurt with coconut cream.
- Ensure chicken is cooked fully to an internal temperature of 165°F (75°C).
- Use fresh garam masala if possible for a more vibrant flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
