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Homemade Butter Chicken photo

Butter Chicken

This Butter Chicken is a creamy, spiced delight! Tender chicken simmered in a rich tomato sauce, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 lb chicken tenderloins or boneless skinless breasts cut into 1-inch pieces
  • 1 teaspoon salt
  • 2 teaspoons garam masala
For the Sauce:
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion finely chopped (about 1 cup)
  • 1 tablespoon fresh ginger finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper (optional)
  • 1 can tomato sauce (8-oz)
  • 1 cup heavy cream
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons water
  • 3 tablespoons fresh cilantro (optional, chopped)
For Serving:
  • to taste Basmati rice
  • to taste Mango chutney such as Major Grey's

Equipment

  • Large skillet or sauté pan
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring Spoons
  • Wooden spoon or spatula
  • Serving dishes

Method
 

Preparation Steps:
  1. Begin by seasoning your chicken pieces with salt and garam masala. In a bowl, combine the chicken with the spices and let it marinate for at least 15 minutes.
  2. In a large skillet, melt the unsalted butter and vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Stir in the chopped ginger, ground coriander, ground cumin, and cayenne pepper (if using). Cook for an additional 2 minutes until fragrant.
  4. Pour in the tomato sauce and stir well, allowing it to come to a gentle simmer.
  5. Add the marinated chicken pieces to the skillet, making sure they are coated in the sauce. Cover the skillet and let it cook for about 10-12 minutes, or until the chicken is cooked through and tender.
  6. Reduce the heat to low and stir in the heavy cream. Add sugar and black pepper, and let the sauce simmer for another 5 minutes.
  7. If the sauce is too thick, add a few tablespoons of water to achieve your desired consistency. Garnish with freshly chopped cilantro if desired.
  8. Serve your Butter Chicken hot over a bed of fluffy basmati rice or alongside warm naan. Don’t forget a spoonful of mango chutney on the side for a sweet contrast.

Notes

  • Let the Butter Chicken cool completely before storing it in an airtight container in the refrigerator.
  • For best results, avoid microwaving, as it can dry out the chicken.
  • Consider using shrimp, paneer, or chickpeas for a protein variation.
  • Add a squeeze of fresh lemon juice for brightness.
  • To make it spicier, include more cayenne pepper.