Description
A rich and creamy Indian Butter Chicken recipe featuring tender boneless chicken simmered in a buttery tomato-based sauce infused with aromatic spices and finished with heavy cream. This classic North Indian dish is perfect for a comforting and flavorful meal served with rice or naan.
Ingredients
Scale
Chicken and Butter
- 1 lb boneless chicken, cut into bite-sized pieces
- 2 tablespoons unsalted butter
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
Spices
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground garam masala
- 1 teaspoon chili powder
Sauce
- 1 cup tomato puree
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Heat the butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onions soften and become translucent, releasing their fragrance.
- Toast the Spices: Stir in the ground turmeric, cumin, coriander, garam masala, and chili powder. Cook the spices for about 1 minute to toast them gently and release their full aroma and flavor.
- Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5-6 minutes, turning occasionally, until the chicken is browned evenly on all sides but not fully cooked through.
- Add Tomato Puree and Simmer: Pour in the tomato puree, stirring well to combine with the spices and chicken. Reduce the heat slightly and let the sauce simmer uncovered for 10 minutes to thicken and meld the flavors.
- Finish with Cream: Stir in the heavy cream gently, cooking for an additional 5 minutes until the sauce is creamy, rich, and the chicken is thoroughly cooked.
- Season and Serve: Taste the sauce and season with salt and pepper as needed. Serve hot with steamed rice or warm naan bread for a complete meal.
Notes
- For a richer flavor, you can add a splash of fenugreek leaves (kasuri methi) during the final cooking step.
- Adjust chili powder according to your preferred spice level.
- This recipe can be doubled easily to serve more people.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
