Description
This Ultimate Easy Butter Chicken recipe offers a rich, creamy, and flavorful Indian-inspired dish that’s simple to prepare at home. Tender chicken pieces are seared and simmered in a fragrant tomato and spice-infused cream sauce, perfect for serving alongside basmati rice or naan bread. With straightforward steps and common ingredients, this dish brings authentic flavors with minimal fuss.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into ¾-inch chunks
- 1 teaspoon salt
- ¼ teaspoon black pepper
Cooking Base
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon fresh ginger, finely minced or grated
- 2 cloves garlic, minced
Spices and Sauce
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika
- 1 teaspoon ground cumin
- 4 tablespoons tomato purée
- 1 cup heavy cream (or half & half or yogurt for lighter version)
Garnish (Optional)
- Fresh cilantro, to taste
Instructions
- Prepare Chicken: Cut 1.5 pounds of boneless chicken into ¾-inch chunks. Season evenly with 1 teaspoon salt and ¼ teaspoon black pepper for balanced flavor.
- Sear Chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large pan over medium-high heat. Working in batches, sear the chicken pieces until browned on all sides. Remove and set aside to retain juices and develop flavor.
- Sauté Aromatics: In the same pan, add the diced onion and cook until softened and translucent. Add minced fresh ginger and garlic cloves, sautéing for about one minute until fragrant, building the aromatic base of the sauce.
- Bloom Spices & Add Tomato: Reduce heat to low, then stir in garam masala, chili powder or paprika, and ground cumin. Cook the spices for 30 to 60 seconds to deepen their flavor. Add tomato purée and cook for 2 to 3 minutes, allowing the sauce to thicken slightly and enhance its richness.
- Simmer Sauce: Return the seared chicken to the pan, stirring to coat the pieces evenly with the sauce. Pour in the heavy cream and bring to a gentle simmer. Cook uncovered for 10 to 15 minutes until the chicken is cooked through and the sauce thickens to a creamy, luscious consistency.
- Finish & Serve: Taste the dish and adjust seasoning if necessary. Garnish with fresh cilantro for a burst of freshness, if desired. Serve the butter chicken hot alongside basmati rice or naan bread for a complete meal.
Notes
- For a lighter version, substitute heavy cream with half & half or yogurt.
- Searing the chicken in batches prevents overcrowding and promotes better browning.
- Adjust the chili powder quantity to control the heat level according to preference.
- Use fresh ginger and garlic for optimum flavor; powdered versions will alter the taste.
- Butter chicken is best served fresh but can be refrigerated for up to 2 days and reheated gently.
