Description
This easy 20-minute butter chicken recipe is a quick and flavorful Indian-inspired dish featuring tender chicken pieces simmered in a rich tomato and cream sauce with aromatic spices. Perfect for a satisfying weeknight dinner served over basmati rice or with naan.
Ingredients
For the Butter Chicken
- 1 tablespoon oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 teaspoon fresh ginger, finely minced or grated (or ginger paste)
- 2-3 cloves garlic, finely minced or crushed
- 1 ½ pounds (about 2-3) boneless, skinless chicken breasts, cut into ¾-inch chunks
- 4 tablespoons tomato paste (or 8 oz can of tomato sauce)
- 1 tablespoon garam masala
- 1 teaspoon chili powder (or paprika, adjust to taste)
- 1 teaspoon fenugreek powder (optional)
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream (substitute half & half or yogurt for low fat)
To Serve
- Hot cooked basmati rice
- Naan bread
Instructions
- Cook the aromatics: Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and diced onions. Sauté the onions until they are lightly golden, about 3-4 minutes. Then add the minced ginger and garlic, cooking for another 30 seconds while stirring to prevent burning.
- Cook the chicken with spices: Add the chicken chunks, tomato paste, garam masala, chili powder, fenugreek, cumin, salt, and black pepper to the pan. Stir well to combine and cook for 5-6 minutes, or until the chicken is cooked through and fully coated with the spice mixture.
- Simmer with cream: Pour in the heavy cream and reduce the heat to medium-low. Let the mixture simmer gently for 8-10 minutes, stirring occasionally, allowing the sauce to thicken and flavors to meld.
- Serve: Serve the butter chicken hot over cooked basmati rice or with warm naan bread for a delicious meal.
Notes
- You can substitute half & half or plain yogurt in place of heavy cream for a lighter version.
- Adjust chili powder to your preferred spice level or replace with paprika for less heat.
- If you don't have fenugreek powder, it is optional and can be left out or replaced with mustard seeds for a different flavor profile.
- Ensure to cook the chicken pieces thoroughly and do not overcrowd the pan for even cooking.