Butter Chicken

Tender nuggets of chicken in a satiny sauce that asserts the warming essence of Indian spices. You’ll be amazed by how much deep flavor evolves (in just minutes) with a few flavor-packed seasonings from your spice rack!

Course Main Course

Cuisine Indian

Diet Gluten Free

Keyword butter, butter chicken, curried chicken, curry, indian food

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 282kcal

Author Robin Miller

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion any color
2 cloves garlic minced
1 teaspoon grated fresh ginger
1 pound boneless skinless chicken breast halves tenders, or thighs, cut into bite-size pieces
1 teaspoons garam masala
1 teaspoons chili powder
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup chicken broth
1 tablespoons tomato paste
1/4 cup heavy cream
Chopped fresh cilantro for serving optional

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and ginger and cook for 30 seconds.
Add the chicken and cook until golden on all sides.
Add the garam masala, chili powder, turmeric, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant.
Add the butter, broth, and tomato paste, and bring to a simmer.
Reduce the heat to low, cover and cook for 10 minutes, until chicken is cooked through.
Reduce the heat to low, stir in the heavy cream and cook until heated through, about 1 to 2 minutes.
Top with fresh cilantro (if using) and serve.

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