Easy Butter Chicken Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
913 kcal
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Course
Main Course
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Cuisine
Indian
Easy Butter Chicken Recipe
Description
Easy Butter Chicken Recipe highlights bite-sized, boneless chicken thighs cooked in a tomato and cream-based sauce spiced with garam masala, ground ginger, and chili powder. The preparation involves first softening diced onion with spices, then combining tomato paste and sauce into a fragrant mixture. Heavy cream and butter enrich the sauce's texture, yielding a smooth and silky consistency. The chicken is browned separately to develop a flavorful crust, then combined with the sauce to simmer until tender and infused with the spices.
The resulting dish has a rich and velvety texture balanced by aromatic warmth from the spices. The cream tempers the heat, while the bay leaf adds a subtle herbal note. The cooking method of browning chicken before simmering in sauce enhances its taste and mouthfeel.
This meal serves well with rice or flatbreads, offering a hearty dinner option with comforting, creamy flavors. The dish benefits from using boneless thighs for tenderness and even cooking.
Ingredients
- 1 ½ pounds chicken thighs trimmed and cut into 1-inch pieces, boneless, skinless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons vegetable oil , divided
- 4 tablespoons butter , divided
- 1 yellow onion , diced
- 3 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 6 ounce tomato paste canned
- 1 cup tomato sauce
- 1 bay leaf
- 2 cups heavy cream
- ½ lime
- cilantro for garnish, leaves
Instructions
- Add the chunks of chicken to a bowl and season with the kosher salt and freshly ground black pepper. Toss to coat and set aside.
- In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon oil and 1 tablespoon butter over medium heat. Add the onion and cook for 4-5 minutes or until it begins to soften. Add the garam masala, ground ginger, and chili powder and cook for 2 minutes, stirring often so it doesn't burn. Stir in the tomato paste and tomato sauce and whisk until smooth; cook for 2 minutes.
- Stir in the cream until smooth then add the bay leaf. Bring to a boil then reduce to a simmer and cook for 5 minutes.
- While the sauce cooks, add the remaining 1 tablespoon oil and 1 tablespoon butter to a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add the tomato cream sauce to the chicken and stir to combine. Scrape up any browned bits from the bottom of the pan and simmer for 10-15 minutes. Add a squeeze of lime and garnish with chopped cilantro. Serve with basmati rice and garlic naan on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 913 kcal
% Daily Value*
| Calories | 913kcal | 46% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 82g | 126% |
| Saturated Fat | 46g | 230% |
| Cholesterol | 304mg | 101% |
| Sodium | 956mg | 40% |
| Potassium | 1122mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 3496IU | 70% |
| Vitamin C | 28mg | 31% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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