Indian Butter Chicken

Indian Butter Chicken – An EASY, ONE-POT recipe for a classic Indian favorite!! Juicy, BUTTERY chicken simmered in a CREAMY tomato-based sauce! Next time you’re craving Indian food, you can make it yourself in 30 minutes!!

I am by no means an expert in Indian cooking. Or for any ethnic recipes that I share from Mexican to Asian.

But after plenty of research, trial and error, and condensing some very complicated and time-consuming recipes for Indian butter chicken into this very straightforward and easy one, I can definitely say that it’s a winner that my daughter and I loved.

Butter Chicken VS. Chicken Tikka Masala

It reminds me a lot of my Chicken Tikka Masala but rather than having to marinade the chicken overnight in a Greek yogurt-based marinade, no planning ahead is required for the butter chicken. Score.

Sweet Vidalia onions are caramelized in butter before adding the chicken, garlic, and a slew of spices including garam masala, cumin, turmeric, and ginger. I am not shy when adding spices because flavor development is my goal and bland food is my nemesis.

Where To Buy The Spices

None of the spices are so exotic that they are hard to find and you can find them all in your regular grocery store. Keeping recipes convenient enough so that people actually make them is important to me.

You can can’t have butter chicken without plenty of butter. So after adding the spices and tomato sauce, you add (more) butter and heavy cream. It’s a full-fat dairy marriage in heaven that produces a buttery, creamy, full-bodied sauce that is butter chicken’s signature.

Feeling Saucy

If you’re a sauce fan, this recipe produces an abundant amount of sauce as written. If you don’t want it as saucy, you can scale back on the amount of tomato sauce and/or cream.

The sauce it good enough to slurp down as if it were a soup which I relished doing.

Garnished with cilantro and served on top basmati rice, this is a keeper that’s faster than going to your local Indian restaurant because it’s ready in 30 minutes and tastes every bit as amazing.

Indian Butter Chicken

Indian Butter Chicken – An EASY, ONE-POT recipe for a classic Indian favorite!! Juicy, BUTTERY chicken simmered in a CREAMY tomato-based sauce! Next time you’re craving Indian food, you can make it yourself in 30 minutes!!

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Ingredients:

  • 3/4 cup unsalted butter (1/2 stick + 1 stick), divided
  • 1 large sweet Vidalia or yellow onion
  • about 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
  • 3 to 5 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
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 cup heavy whipping cream (see Notes below)
  • one 8-ounce can tomato sauce (I used no-salt added; see Notes below)
  • basmati rice (or your favorite rice) for serving
  • about 1/3 cup fresh cilantro leaves, or to taste for garnishing

Directions:

  1. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
  4. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
  5. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
  6. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
  7. Add rice to the serving plates and top with chicken and as much sauce as desired.
  8. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.

Recipe Notes and Tips:

  1. If you’re a sauce fan, this recipe produces an abundant amount of sauce as written. If you don’t want it as saucy, you can scale back on the amount of tomato sauce and/or cream.
  2. I used no-salt added tomato sauce and used nearly 2 teaspoons salt in total but if you’re using salted tomato sauce 1 teaspoon salt will likely be enough.
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