Why Make This Recipe
Butter chicken is a beloved dish that brings together tender chicken in a rich, creamy sauce, perfect for any dinner table. This easy butter chicken recipe offers a delightful blend of spices and flavors that will have your family and friends asking for seconds. It’s simple to prepare and is ideal for busy weeknights or special occasions alike. Plus, it pairs wonderfully with rice or naan, making it a versatile option for any meal.
How to Make Easy Butter Chicken
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons butter, divided
- 2 pounds chicken breasts, skinless and boneless, diced
- 5 cloves garlic, minced
- 2 inches fresh ginger, grated
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 15-ounce can tomato sauce or passata
- 1/2 cup heavy cream
- Fresh parsley, mint, or cilantro for garnish
- Cooked rice for serving
- Naan bread for serving
Directions
- In a frying pan, heat the vegetable oil and melt 1 tablespoon of butter.
- Add the diced chicken breast and brown it until golden.
- Once the chicken is browned, move it to one side of the pan and melt the remaining butter on the other side.
- Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Stir in all the spices and salt; cook for an additional minute.
- Pour in the tomato sauce and mix well. Cover the pan with a lid and simmer on medium heat for 5-10 minutes.
- Carefully open the lid, stir in the heavy cream, and let the sauce reduce slightly.
- Serve warm over cooked rice and garnish with chopped parsley, mint, or cilantro to taste. Adjust the seasoning and sweetness as desired.
How to Serve Easy Butter Chicken
Serve your easy butter chicken warm over a bed of fluffy cooked rice or alongside soft naan bread. The creamy sauce and tender chicken makes it a delightful main dish, perfect for soaking up with your bread or pairing with the rice.
How to Store Easy Butter Chicken
After enjoying your butter chicken, you can store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it on the stove or in the microwave.
Tips to Make Easy Butter Chicken
- For extra flavor, marinate the chicken in yogurt and spices for a couple of hours before cooking.
- Adjust the spiciness by adding more or less chili powder based on your preference.
- Feel free to add vegetables like spinach or peas for added nutrients and color.
Variation
You can make a vegetarian version of this butter chicken by using chickpeas or paneer instead of chicken. The cooking method remains the same, simply replace the chicken with your choice of protein.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; just make sure it is fully thawed before cooking for even cooking.
2. Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free version, and replace the heavy cream with coconut milk or a dairy-free cream.
3. How spicy is this butter chicken?
The spice level can be adjusted according to your taste by modifying the amount of chili powder used in the recipe. Start with a small amount, and you can add more if desired.
Easy Butter Chicken
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons butter, divided
- 2 pounds chicken breasts, skinless and boneless, diced
- 5 cloves garlic, minced
- 2 inches fresh ginger, grated
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1/2 teaspoon chili powder (optional) Adjust based on taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 15 ounce can tomato sauce or passata
- 1/2 cup heavy cream
- Fresh parsley, mint, or cilantro for garnish
- Cooked rice for serving
- Naan bread for serving
Instructions
Cooking
- In a frying pan, heat the vegetable oil and melt 1 tablespoon of butter.
- Add the diced chicken breast and brown it until golden.
- Once the chicken is browned, move it to one side of the pan and melt the remaining butter on the other side.
- Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Stir in all the spices and salt; cook for an additional minute.
- Pour in the tomato sauce and mix well. Cover the pan with a lid and simmer on medium heat for 5-10 minutes.
- Carefully open the lid, stir in the heavy cream, and let the sauce reduce slightly.
- Serve warm over cooked rice and garnish with chopped parsley, mint, or cilantro to taste.