Description
A rich and creamy Indian classic, Butter Chicken features tender chunks of boneless chicken breast cooked in a buttery tomato and cream sauce infused with aromatic spices like garam masala, curry powder, and cinnamon. This comforting dish is perfect served over basmati rice and garnished with fresh cilantro or parsley.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
Sauce
- ½ cup butter (divided)
- 2 onions, chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 2 teaspoons garam masala
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- 28 oz can crushed tomatoes
- 1 cup heavy cream
Garnish
- Cilantro or parsley, for garnish
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl. Drizzle with vegetable oil and sprinkle curry powder over the chicken. Toss well to coat evenly and set aside to marinate for a few minutes.
- Cook the Onions: In a Dutch oven or large skillet, melt 2 tablespoons of butter over medium-low heat. Add the chopped onions and cook slowly until they begin to caramelize, about 10 minutes, stirring occasionally to prevent burning.
- Add Garlic and Spices: Add the minced garlic to the onions and cook for 1 minute until fragrant. Then add salt, cayenne pepper, garam masala, cinnamon, and paprika. Stir constantly for 1 minute to toast the spices and deepen their flavors.
- Add Remaining Butter: Add the remaining butter to the skillet and cook until it fully melts into the spice and onion mixture, creating a rich base.
- Add Tomatoes and Cream: Stir in the crushed tomatoes, then slowly add the heavy cream while stirring. Bring the mixture to a gentle simmer over medium heat.
- Simmer the Chicken: Add the marinated chicken pieces to the sauce. Cover the skillet or Dutch oven and let it simmer gently for 30 minutes, stirring occasionally to ensure even cooking and prevent sticking.
- Check for Doneness: After simmering, check a piece of chicken to ensure it is cooked through with no pink inside.
- Serve: Serve the butter chicken hot over a bed of basmati rice. Garnish with fresh cilantro or parsley to add a refreshing herbal note.
Notes
- You can substitute chicken thighs for a juicier, more flavorful result.
- Adjust cayenne pepper according to your preferred level of spiciness.
- For a lighter version, substitute heavy cream with coconut milk.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with naan bread in addition to rice.
