Description
This quick and easy homemade butter chicken recipe is a flavorful delight that you can whip up in no time. Tender chicken cooked in a rich, creamy tomato-based sauce with a perfect blend of Indian spices – it’s a sure crowd-pleaser!
Ingredients
Units
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp garam masala
For the Sauce:
- 1/4 cup butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with salt, turmeric, and garam masala. Let it marinate for at least 30 minutes.
- Cook the Chicken: In a large skillet, heat some oil over medium-high heat. Add the marinated chicken and cook until browned. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, melt butter and sauté onions until soft. Add garlic, ginger, and spices, cooking until fragrant. Stir in crushed tomatoes and cream, simmering for a few minutes.
- Combine and Simmer: Add the cooked chicken back to the skillet, stirring to coat it in the sauce. Let it simmer for about 10-15 minutes until the chicken is cooked through and the flavors meld together.
- Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- You can adjust the spice levels to suit your taste preferences.
- For a richer sauce, you can add a dollop of yogurt or cream towards the end of cooking.
- This dish tastes even better the next day as the flavors have had time to develop.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 160mg
