Description
This classic Butter Chicken recipe features tender, bite-sized pieces of chicken simmered in a rich and creamy tomato-based sauce infused with aromatic Indian spices. Perfectly balanced with garam masala, cumin, turmeric, and a touch of cinnamon, it combines butter, cream, and Greek yogurt to create a luscious and comforting dish that’s delicious served with rice or naan.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp butter
- Salt and pepper to taste
For the Sauce
- 1 tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 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
- 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 bite-sized chicken pieces, season them with salt and pepper, and cook for 5 to 7 minutes, turning occasionally until browned on all sides. Remove the chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the remaining 1 tablespoon of butter. Sauté the chopped onion for 2 to 3 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Toast the Spices: Stir in the garam masala, ground cumin, turmeric, chili powder, cinnamon, and ground coriander. Toast the spices by stirring constantly for about 1 minute to release their aromatic flavors.
- Make the Sauce: Pour in the tomato sauce and bring the mixture to a simmer. Let it cook for 5 to 6 minutes until the sauce thickens slightly and the flavors meld together.
- Add Cream & Yogurt: Reduce the heat to low and stir in the heavy cream and plain Greek yogurt until the sauce is smooth and creamy.
- Simmer with Chicken: Return the browned chicken pieces to the skillet, stirring them into the sauce. Let the mixture simmer gently for 5 to 7 minutes until the chicken is fully cooked and tender.
- Serve & Garnish: Remove from heat and garnish with freshly chopped cilantro. Serve the butter chicken hot alongside steamed rice or warm naan bread for a satisfying meal.
Notes
- Adjust chili powder according to your preferred spice level.
- For a richer taste, use fresh tomato puree instead of tomato sauce.
- Greek yogurt adds creaminess and tang but avoid boiling the sauce after adding yogurt to prevent curdling.
- Butter chicken pairs beautifully with basmati rice or garlic naan.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
