Description
Experience the rich, creamy, and flavorful taste of Indian Butter Chicken at home with this quick and gluten-free recipe. Perfectly spiced and incredibly easy to make, this dish will become your go-to comfort food without needing to order takeout. Ready in just 30 minutes!
Ingredients
Meat:
- 1 1/2 lbs boneless, skinless chicken breasts, cubed
Produce:
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 medium onion, finely chopped
Canned Goods:
- 4 tbsp tomato paste
Baking & Spices:
- 1 tsp salt
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp black pepper
Oils & Vinegars:
- 1 tbsp vegetable oil
Dairy:
- 1 tbsp butter
- 1 cup heavy cream
Instructions
-
Prepare the Chicken:
Heat 1 tbsp of vegetable oil in a large skillet over medium heat. Add the cubed chicken and cook until browned on all sides. Remove and set aside. -
Sauté the Aromatics:
In the same skillet, melt 1 tbsp of butter. Add the onion, garlic, and ginger, sautéing until fragrant and the onion turns translucent. -
Build the Sauce:
Stir in the tomato paste, garam masala, chili powder, cumin, salt, and black pepper. Cook for 2 minutes to bloom the spices. -
Simmer with Cream:
Reduce the heat to low, then pour in the heavy cream. Mix well, ensuring the spices are evenly incorporated. -
Add Chicken:
Return the cooked chicken to the skillet, coating it in the sauce. Simmer for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens. -
Serve:
Garnish with fresh cilantro, if desired, and serve hot with steamed rice or naan.
Notes
- Substitute chicken breasts with chicken thighs for a juicier texture.
- Adjust the chili powder to taste for more or less heat.
- For a lighter option, swap heavy cream with coconut milk.
