Description
A quick and easy recipe for homemade butter chicken, perfect for a weeknight meal. This recipe simplifies the classic dish without compromising on flavor.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (or to taste)
- Salt to taste
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 cup heavy cream
- 1 tsp sugar
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving
Instructions
- In a bowl, combine chicken pieces with ginger-garlic paste, garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
- Melt butter in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Stir in the tomato sauce and bring to a simmer. Reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through.
- Stir in the heavy cream and sugar. Cook for another 2-3 minutes, stirring, until the sauce is heated through and slightly thickened. Do not boil.
- Taste and adjust seasoning if necessary.
- Garnish with fresh cilantro and serve hot with cooked basmati rice.
Notes
- For a spicier dish, increase the amount of cayenne pepper.
- If you don’t have chicken thighs, you can use chicken breast, but be careful not to overcook it.
- For a dairy-free option, you can use full-fat coconut milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian