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Easy Indian Butter Chicken Recipe

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5 from 91 reviews

This Easy Indian Butter Chicken recipe combines tender, bite-sized chicken breast pieces simmered in a rich and creamy tomato-based sauce infused with traditional Indian spices like garam masala and tandoori masala. With a luscious blend of butter, cream, and aromatic seasonings, it’s a comforting dish perfect for an authentic Indian meal at home.

Ingredients

Scale

Butter Sauce

  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 (15 ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala

Chicken

  • 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala

Instructions

  1. Prepare the chicken: In a medium bowl, toss the chicken breast chunks with 2 tablespoons of tandoori masala to evenly coat the pieces. Set aside to marinate for about 10-15 minutes to allow the flavors to penetrate.
  2. Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 6-8 minutes, turning occasionally. Remove the chicken from the skillet and set aside.
  3. Make the butter sauce base: In the same skillet, add half of the butter (½ cup) and melt over medium heat. Add the minced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the tomato sauce and spices: Pour in the canned tomato sauce, then stir in salt, cayenne pepper, and garam masala. Allow the mixture to simmer gently for about 10 minutes, stirring occasionally to develop the flavors and reduce the sauce slightly.
  5. Finish the sauce: Lower the heat to medium-low and slowly stir in the heavy cream, followed by the remaining ½ cup of butter. Cook the sauce until fully combined and creamy, about 5 minutes. Adjust seasoning with additional salt or cayenne pepper if desired.
  6. Combine chicken and sauce: Return the cooked chicken pieces to the skillet and stir to coat them thoroughly in the butter sauce. Simmer together for 5 minutes to allow the chicken to absorb the flavors and ensure it is warmed through.
  7. Serve: Remove from heat and serve the butter chicken hot with steamed basmati rice or naan bread for a complete meal.

Notes

  • For a less spicy version, reduce or omit the cayenne pepper.
  • Skinless boneless chicken thighs can be substituted for a juicier texture.
  • Heavy cream can be replaced with coconut cream for a dairy-free adaptation, but flavor will differ.
  • Marinating the chicken longer, up to 1 hour, improves flavor absorption.
  • Garam masala can be added at the end for a fresher aroma.

Find it online: https://amandafood.com/easy-indian-butter-chicken-recipe/