Description
Whip up Easy Indian Butter Chicken for a quick, healthy dinner tonight! My simple recipe brings authentic flavors to your table in minutes, perfect for busy weeknights.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 4 tbsp unsalted butter
- Aromatic Flavor Boosters:
- 1 large yellow onion, finely diced
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced or grated
- Essential Spices:
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp paprika
- Salt and freshly ground black pepper to taste
- Finishing Touches:
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving
- Naan bread, for serving
Instructions
- Prep the Chicken:: First things first, get that chicken ready for your butter chicken. Dice your boneless, skinless chicken thighs into bite-sized pieces, roughly 1-inch cubes. You want them uniform so they cook evenly. I usually pat them dry with a paper towel; it helps them get a nice sear later. Don’t forget to season them generously with a pinch of salt and pepper right now. This little step makes a big difference, trust me!
- Sauté Aromatics:: In a large skillet or Dutch oven, melt a good knob of butter over medium heat. Toss in your finely diced yellow onion. Stir it around until it softens and turns translucent, about 5-7 minutes. This is where the base of your butter chicken flavor starts building. Then, add your grated fresh garlic and ginger. Oh, the smell! It’s absolutely intoxicating. Sauté for another minute until fragrant, being careful not to burn the garlic.
- Build the Flavor Base:: Now for the spices! Sprinkle in your garam masala, turmeric, cumin, coriander, and paprika. Stir constantly for about 30 seconds to a minute. You’ll smell them bloom, a sign they’re waking up and ready to infuse your sauce. Pour in the crushed tomatoes and stir well, scraping up any bits from the bottom of the pan. Let this simmer gently for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook the Chicken:: Gently nestle your seasoned chicken pieces into the simmering tomato sauce. Make sure they’re mostly submerged. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. The chicken should be tender and cooked through. I always peek in around the 15-minute mark to stir and make sure nothing’s sticking. This slow simmer helps the chicken absorb all those wonderful flavors.
- Add Creamy Goodness:: This is the magic moment for your butter chicken! Remove the lid and stir in the heavy cream. I usually pour it in slowly while stirring to ensure it incorporates beautifully. Let it heat through for just a few minutes; you don’t want it to boil vigorously after adding the cream, or it might separate. Just a gentle warmth is what we’re aiming for, making it lusciously smooth.
- Final Touches & Serve:: Taste your butter chicken and adjust seasonings if needed. Sometimes I add another tiny pinch of salt or a little more garam masala if it feels right. Ladle this gloriousness over fluffy basmati rice, tear off a piece of warm naan, and sprinkle generously with fresh cilantro. Honestly, the aroma alone makes my mouth water every single time. Dig in and enjoy!