Step-by-Step Instructions
- Pat the chicken pieces dry with a paper towel. Season them lightly with salt and pepper if desired.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- Reduce heat to medium. Add chopped onion to the same pan and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the ground cumin, garam masala, turmeric, red chili powder (or paprika), and salt. Cook for another minute, stirring constantly, to toast the spices.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the pan. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through.
- Stir in the heavy cream, butter, and brown sugar (if using). Heat gently for 2-3 minutes, just until the sauce is warmed through and the butter has melted. Do not boil after adding cream.
- Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
Full Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or paprika for less heat)
- 1/4 tsp salt
- 1 (15 oz) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp brown sugar (optional, to balance acidity)
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving
- Naan bread, for serving
Shopping List
- Produce: 1 large onion, 2 cloves garlic, 1-inch piece fresh ginger, fresh cilantro
- Meat: 1.5 lbs boneless, skinless chicken thighs or breasts
- Dairy & Eggs: 1/2 cup heavy cream, 2 tbsp unsalted butter
- Pantry: 1 tbsp olive oil, 1 (15 oz) can crushed tomatoes, 1/2 cup chicken broth, 1 tbsp brown sugar (optional), basmati rice, naan bread
- Spices: 1 tsp ground cumin, 1 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp red chili powder (or paprika), 1/4 tsp salt
Equipment Needed
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Small bowl
Variations & Serving Ideas
This delightful butter chicken truly shines when served alongside a mound of fluffy basmati rice, which acts as the perfect canvas to soak up every last drop of the rich, creamy sauce. Don’t forget warm, pillowy naan bread for scooping and dipping – it’s an essential accompaniment! For a vibrant and balanced meal, pair it with a side of lightly steamed or roasted vegetables like crisp green beans, tender broccoli florets, or asparagus. To present, spoon the chicken and generous amounts of sauce over the rice, sprinkle with a flourish of fresh cilantro, and arrange the naan bread artfully on the side. Leftovers are a treat and can be stored in an airtight container in the refrigerator for up to three days, reheating beautifully on the stovetop.
There you have it – a truly delectable and surprisingly simple homemade butter chicken that’s sure to impress everyone at your table and become a treasured recipe in your collection. I hope you enjoy making and savoring every spoonful of this comforting dish as much as I do! Don’t hesitate to share your thoughts and any creative twists you try in the comments below. Happy cooking! #EasyMealsToCook #QuickAndEasyButterChicken #EasyButterChickenDish #EasyButterChickenSimple #ButterChickenWithRiceAndVegetables #EasyButterChickenTasty #RecipesForDinnerChicken #NovemberDinnerIdeas #DinnerFoodIdeas