Description
A rich and creamy Indian dish made with tender chicken pieces simmered in a spiced tomato and cream sauce.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1 cup tomato puree
- 1 cup heavy cream
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 tablespoon fresh cilantro, chopped
Instructions
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium heat.
- Add 1 medium onion, finely chopped, to the skillet and sauté until it becomes soft and golden, about 5 minutes.
- Add 3 cloves of garlic, minced, and 1 tablespoon of grated ginger to the skillet, stirring constantly for another 1-2 minutes until fragrant.
- Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of garam masala, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cardamom, and 1/2 teaspoon of ground cloves.
- Cook the spices for 1-2 minutes, stirring occasionally, allowing them to bloom and become fragrant.
- Pour in 1 cup of tomato puree and stir well, letting the mixture cook for 5 minutes, allowing the flavors to combine and thicken.
- Add 1 cup of heavy cream to the mixture, stirring constantly until the sauce is smooth and creamy.
- Add 1/2 cup of water to thin the sauce to your desired consistency, stirring to combine.
- Stir in 1 tablespoon of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of salt, mixing everything together thoroughly.
- Add 1 pound of chicken breast, boneless and skinless, cut into bite-sized pieces, and stir to coat the chicken in the sauce.
- Cover the skillet and let the chicken simmer in the sauce over medium heat for 15-20 minutes or until the chicken is cooked through and tender.
- Check for seasoning and adjust salt or lemon juice to taste.
- Once the chicken is fully cooked, sprinkle 1 tablespoon of freshly chopped cilantro on top of the dish.
- Serve the butter chicken hot with rice or naan bread.
Notes
- For a spicier version, increase the amount of chili powder.
- Serve with basmati rice or naan for a complete meal.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg