Butter Chicken
A creamy, aromatic Indian curry where tender chicken is simmered in a rich tomato-based sauce infused with warm spices, butter, and cream. Customize with your choice of protein, vegetables, and serving starch.
Ingredients
Method
Cut chicken into bite-sized pieces and season with salt, pepper, and half of the garam masala. Stir in yogurt to coat and set aside for at least 15 minutes (or marinate in refrigerator for up to 4 hours).
Finely dice onions, mince garlic and ginger, and dice bell peppers (if using). Measure out all spices.
Heat 2 tbsp butter in a large skillet over medium-high heat. Working in batches, sear the marinated chicken until golden on all sides (3–4 minutes per side). Remove and set aside on a plate.
In the same skillet, add the remaining 2 tbsp butter. Sauté diced onions over medium heat until softened and translucent, about 5 minutes.
Add minced garlic and ginger; cook for 1 minute until fragrant, stirring constantly.
Stir in paprika, cumin, and the remaining garam masala. Toast for 30 seconds to bloom the spices.
Pour in canned tomatoes (with juices) and stir to combine. Simmer for 5 minutes, breaking up any large pieces.
Return the seared chicken to the skillet along with any accumulated juices. If using optional bell peppers or vegetables, add them now.
Reduce heat to medium-low and simmer for 10–12 minutes until the chicken is cooked through and vegetables are tender.
Stir in heavy cream and season with additional salt and black pepper to taste. Simmer for 2 minutes more until heated through (do not boil).
Ladle butter chicken over cooked basmati rice, naan, or your choice of serving starch. Garnish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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