Description
Bring the flavors of your favorite Indian restaurant to your kitchen with this easy Indian Butter Chicken recipe! Made with garam masala, garlic, and a creamy tomato-based sauce, this bold and delicious dish is gluten-free and ready in just 30 minutes. Perfect for weeknight dinners!
Ingredients
Units
Scale
Meat:
- 1 1/2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
Produce:
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 medium onion (finely chopped)
Canned Goods:
- 4 tbsp tomato paste
Baking & Spices:
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp chili powder (adjust for spice preference)
- 1/4 tsp black pepper
- 1 tsp salt
Oils & Vinegars:
- 1 tbsp vegetable oil
Dairy:
- 1 tbsp butter
- 1 cup heavy cream
Instructions
Cook the Chicken:
- Season and Sear:
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook for 5–6 minutes, or until lightly browned. Remove from the skillet and set aside.
Make the Sauce:
- Sauté Aromatics:
- In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add Spices and Tomato Paste:
- Sprinkle the garam masala, cumin, and chili powder over the onions. Stir well to toast the spices, then add the tomato paste and cook for 2 minutes to deepen the flavor.
- Simmer with Cream:
- Pour in the heavy cream, stirring to combine with the tomato paste and spices. Let the sauce simmer gently for 3–4 minutes, until slightly thickened.
Combine and Finish:
- Return the Chicken:
- Add the browned chicken back to the skillet. Stir to coat the chicken in the sauce. Simmer for 5–7 minutes, or until the chicken is cooked through and the flavors are well combined.
- Adjust Seasoning:
- Taste the sauce and adjust salt or spice levels as needed.
Serve:
- Plate and Garnish:
- Serve the butter chicken over basmati rice or with warm naan bread. Garnish with chopped cilantro if desired.
Notes
- Substitute chicken breasts with chicken thighs for a juicier result.
- For a dairy-free version, use coconut cream instead of heavy cream and coconut oil instead of butter.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
