Butter Chicken Recipe (Easy)
If you think restaurant-quality Indian food is out of reach in your home kitchen, this easy Butter Chicken recipe is for you.
Servings 4 servings (about 3/4 cup each)
Calories 423kcal
Ingredients
- 1 tablespoon vegetable oil or other neutral oil
- 1 tablespoon butter
- 1 medium onion peeled and diced
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch pieces
- 1/4 cup tomato paste
- 1 tablespoon garam masala (see note 1)
- 1 teaspoon red chili powder (see note 2)
- 1 teaspoon fenugreek leaves or 1/2 teaspoon ground fenugreek (see note 3)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 cup heavy cream or unsweetened canned coconut milk
- Fresh cilantro leaves for garnish
- Cooked rice and naan bread or plain yogurt, for serving
Instructions
- In a large Dutch oven or large skillet over medium heat, add oil and butter. Add onions and cook until lightly golden, about 5 minutes.
- Stir in garlic and ginger, and cook until fragrant, about 30 seconds, stirring often.
- Add the chicken, tomato paste, garam masala, chili powder, fenugreek leaves, ground cumin, turmeric, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir together and cook for 5 minutes, stirring occasionally.
- Reduce heat, add the heavy cream and gently simmer until chicken is thoroughly cooked and reaches 165 degrees on a digital thermometer, about 10 minutes more.
- Season to taste with salt and freshly ground black pepper. Garnish with cilantro. Serve over cooked rice with naan bread on the side.
Notes
- Garam masala: Find this Indian spice blend at the store, or make your own garam masala with 2 Tbsp. ground cinnamon, 1 Tbsp. freshly ground black pepper, 2 tsp. ground cloves, 1 tsp. ground cardamom, and 1 tsp. ground ginger (See FAQs for information on using whole spices).
- Red chili powder: A single or blend of ground chilies, not the Americanized "chili powder" used in chili recipes. Kashmiri and Guntur chilies are popular varieties, or substitute cayenne pepper.
- Fenugreek leaves: Also known as kasoori methi, this herb is a staple in Indian cuisines, especially chutneys and curries, and gives a distinct bittersweet taste. Substitute 1/2 tsp ground fenugreek for the leaves. If neither of those are available, you can substitute 1/2 tsp dried ground mustard, but the flavor of the dish will be different.
- Yield: This recipe makes about 3 cups of Butter Chicken, enough for 4 servings, 3/4 cup each.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until chicken reaches 165 degrees internally.
Nutrition
Serving: 0.75 cup | Calories: 423kcal | Carbohydrates: 9g | Protein: 27g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 308mg | Potassium: 712mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1396IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg