Indian Butter Chicken
The ultimate comfort food, Indian Butter Chicken is creamy, flavorful, and easy to prepare. This dish is perfect for a cozy weeknight dinner or entertaining guests. Make it tonight and enjoy the rich flavors that will transport you straight to India!
Equipment
- Large Skillet
Ingredients
- ¾ cup Unsalted Butter Divided
- 1 large Sweet Vidalia or Yellow Onion Diced small
- 1.50 pounds Boneless Skinless Chicken Breast Diced into bite-sized pieces
- 4 cloves Garlic Finely minced or pressed
- 2 tablespoons Garam Masala
- 1 tablespoon Cumin
- 1 tablespoon Turmeric
- 1 tablespoon Ground Ginger Or 1+ tablespoon fresh ginger, finely chopped
- 1 teaspoon Kosher Salt Or to taste
- 1 teaspoon Freshly Ground Black Pepper Or to taste
- ¼ teaspoon Cayenne Pepper Or to taste
- 1 cup Heavy Whipping Cream
- 1 8-ounce can Tomato Sauce I used no-salt added
- 1 serving Basmati Rice Or your favorite rice, for serving
- ⅓ cup Fresh Cilantro Leaves Or to taste for garnishing
Instructions
- Add ½ stick of butter and the onion to a large skillet over medium-high heat. Sauté until the onions begin to soften and caramelize, about five minutes. Remember to stir intermittently. The onions don’t need to be fully caramelized before moving on, but a nice golden color adds flavor.
- Next, add the chicken pieces to the skillet. Cook for about five minutes, flipping and stirring often to ensure even cooking. You want the chicken to be white throughout, indicating it’s done.
- Once the chicken is cooked, stir in the finely minced garlic. Cook for about one minute or until fragrant. You’ll notice an incredible aroma filling your kitchen at this stage, which means you’re on the right track.
- Now, add the garam masala, cumin, turmeric, ginger, salt, pepper, and cayenne pepper to the skillet. Stir to combine everything thoroughly. The spices will start to coat the chicken and create a lovely mixture.
- Add the remaining ½ stick of melted butter to the pan. Stir frequently to encourage it to melt and blend into the sauce.
- Next, pour in the heavy cream and tomato sauce. Stir well to combine all the ingredients. The sauce should start to take on a beautiful orange hue as it thickens slightly.
- Let the mixture simmer for about ten minutes. This allows the flavors to meld beautifully. Keep an eye on it, and stir occasionally to prevent sticking. After ten minutes, taste the sauce. If needed, add more salt, pepper, or cayenne to suit your preference.
- Prepare your serving plates with warm rice. Top each plate with the generous amount of chicken and sauce you desire. Don’t be shy; the sauce is the star here!
- Finally, garnish each serving with fresh cilantro leaves. Serve immediately for the best flavor. This dish is best enjoyed warm and fresh, but leftovers can be stored for up to five days in the fridge or frozen for three months.
Notes
- Tip 1: This dish stores well in an airtight container for up to five days in the fridge. Be sure to let it cool before refrigerating.
- Tip 2: You can freeze the Indian Butter Chicken for up to three months. Thaw in the refrigerator overnight before reheating.
- Tip 3: Serve with warm naan or basmati rice for a complete meal. It also pairs well with a fresh salad for added crunch.
- Tip 4: Fresh herbs can enhance flavor. Consider adding fresh mint or parsley along with cilantro for variety.
- Tip 5: This dish is perfect for meal prep. Make a large batch and portion it out for easy lunches throughout the week.