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!!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Indian
Keyword: butter chicken, butter chicken curry, butter chicken sauce, easy butter chicken recipe, indian butter chicken, indian chicken recipes, indian recipes
Servings: 4
Calories: 906kcal
Author: Averie Sunshine
Ingredients
¾cupunsalted butter1/2 stick + 1 stick, divided
1large sweet Vidalia or yellow oniondiced small
1.50poundsboneless skinless chicken breastdiced into bite-sized pieces
4clovesgarlicfinely minced or pressed
2tablespoonsgaram masala
1tablespooncumin
1tablespoonturmeric
1tablespoonground ginger or 1+ tablespoon fresh gingerfinely chopped
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
¼teaspooncayenne pepperor to taste
1cupheavy whipping creamsee Notes below
one 8-ounce can tomato sauceI used no-salt added; see Notes below
basmati riceor your favorite rice, for serving
⅓cupfresh cilantro leavesor to taste for garnishing
Instructions
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.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
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.
Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
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.
Add rice to the serving plates and top with chicken and as much sauce as desired.
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.
Notes
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.
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.