Easy Butter Chicken
A delightful blend of spices and flavors, this easy butter chicken features tender chicken in a rich, creamy sauce, perfect for busy weeknights or special occasions.
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.
Notes
After enjoying your butter chicken, you can store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and warm on the stove or microwave. For extra flavor, marinate the chicken in yogurt and spices for a couple of hours before cooking.