Description
This Simple Butter Chicken recipe delivers a rich and creamy Indian-inspired dish that’s perfect for weeknight dinners or special occasions. Tender chicken breasts are marinated in yogurt and spices, then cooked with a luscious tomato-cream sauce flavored with garam masala, ginger, garlic, and a hint of cayenne. Served with fluffy basmati rice and warm naan, this comforting meal is both flavorful and straightforward to prepare.
Ingredients
Scale
Marinade & Chicken
- 1/2 cup plain yogurt (full fat)
- 1 tablespoon grated fresh ginger
- 6 cloves garlic (minced)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
Cooking Ingredients
- 1 tablespoon olive oil
- 1/4 cup butter (divided)
- 1 medium onion (chopped)
- 1 (15 ounce) can tomato sauce
- 1 cup heavy/whipping cream
- 1 tablespoon sugar
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (or to taste)
To Serve
- Chopped fresh cilantro
- Cooked rice (try basmati or jasmine)
- Naan bread
Instructions
- Marinate the Chicken: In a medium bowl, stir together the plain yogurt, grated fresh ginger, minced garlic, curry powder, and ground cumin until smooth. Add the bite-sized chicken pieces and stir to coat them evenly in the marinade. Cover the bowl and refrigerate overnight for best flavor, or for a minimum of 1 hour if short on time.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter over medium-high heat in a large 12-inch skillet. Once hot, remove the chicken pieces from the marinade using tongs (discard any remaining marinade) and place them in the skillet. Cook the chicken for about 3 minutes on one side, then flip and cook for an additional 2-3 minutes until lightly browned but not fully cooked through. Transfer the chicken to a plate and set aside.
- Sauté Onions: Add the remaining butter and chopped onions to the skillet. Reduce the heat to medium and sauté until the onions are softened and lightly browned, about 5 to 7 minutes. While cooking, use a spoon to scrape and loosen any browned bits stuck to the bottom of the pan as these add extra flavor.
- Prepare the Sauce: Stir in the tomato sauce, heavy cream, sugar, garam masala, salt, and cayenne pepper to the skillet. Mix thoroughly to combine all ingredients into a smooth sauce.
- Simmer the Chicken: Return the browned chicken pieces along with any juices on the plate back into the skillet with the sauce. Increase the heat until the sauce begins to bubble, then reduce to a gentle simmer. Cook uncovered for approximately 10 minutes or until the chicken is fully cooked and the sauce has thickened slightly.
- Serve: Garnish the butter chicken with chopped fresh cilantro and serve hot over cooked basmati or jasmine rice with warm naan bread on the side for a complete meal.
Notes
- For an even deeper flavor, marinate the chicken overnight but a minimum of 1 hour will still yield good results.
- If you prefer a milder dish, reduce or omit cayenne pepper.
- Use full-fat yogurt and heavy cream for the creamiest sauce.
- Tomato sauce with no added seasoning is preferred to control the flavor balance.
- This dish can be made ahead and reheated gently on stovetop or in the microwave.
