Description
A rich and creamy butter chicken recipe that is perfect for a comforting meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan (for serving)
Instructions
- In a large bowl, combine the chicken pieces with salt, black pepper, cumin, coriander, turmeric, and garam masala. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for better flavor.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in batches, cooking until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened and golden, about 5 minutes. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the crushed tomatoes to the skillet, stirring to combine. Bring to a simmer and let it cook for about 5 minutes, allowing the flavors to meld.
- Return the browned chicken to the skillet and stir well. Reduce the heat to low and pour in the heavy cream. Add the butter and stir until melted and combined. Simmer for another 10-15 minutes, or until the chicken is cooked through and the sauce is thickened.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro, alongside cooked basmati rice or naan.
Notes
- For a spicier version, add 1-2 teaspoons of red chili powder or cayenne pepper to the spice mix.
- Substitute the heavy cream with coconut milk for a dairy-free option while still keeping it creamy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: varies
- Fat: 34g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: varies
- Protein: 30g
- Cholesterol: varies