Description
Indian Butter Chicken is a rich and creamy dish made with tender pieces of boneless chicken simmered in a fragrant tomato-based sauce infused with aromatic spices and finished with a generous amount of butter and cream. This classic North Indian recipe is perfect when served with rice or naan for a comforting and flavorful meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless chicken, cut into bite-sized pieces
Spices and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground garam masala
- 1 teaspoon chili powder
Other Ingredients
- 2 tablespoons unsalted butter
- 1 cup tomato puree
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat Butter and Sauté 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 onion softens and the mixture is fragrant.
- Add Spices and Toast: Stir in turmeric, cumin, coriander, garam masala, and chili powder. Cook for 1 minute to toast the spices and release their aroma, ensuring a flavorful base for the sauce.
- Cook the Chicken: Add the chicken pieces to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides, sealing in the juices.
- Add Tomato Puree and Simmer: Pour in the tomato puree. Reduce heat and simmer the mixture for 10 minutes, allowing the sauce to thicken and the flavors to meld together.
- Incorporate Cream: Stir in the heavy cream and continue to cook for another 5 minutes until the sauce becomes creamy and rich in texture.
- Season and Serve: Season the butter chicken with salt and pepper to taste. Serve hot with basmati rice or warm naan bread for a complete meal.
Notes
- For extra flavor, marinate the chicken for a few hours with some yogurt, garlic, ginger, and spices before cooking.
- The level of chili powder can be adjusted according to your spice preference.
- This dish pairs wonderfully with basmati rice, naan, or roti.
- Use fresh tomato puree or canned tomato puree based on availability.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
