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Butter Chicken

Juicy tender chicken simmering in a velvety spiced creamy tomato sauce, this butter chicken is the pinnacle of comfort food.
Course Dinner, Main Course
Cuisine Indian
Keyword Chicken, One Pot Meal
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 people

Equipment

  • 1 blender or immersion blender

Ingredients

  • 2 1/2 - 3 lbs chicken thighs cut into cubes
  • 2 tbsp butter
  • 1 small yellow onion diced
  • 6 garlic cloves minced
  • 28 oz crushed tomatoes
  • 1/3 cup heavy cream
  • 1 bunch cilantro roughly chopped

Marinade Spices

  • 2 tsp garam masala 
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp chili flakes
  • 1/2 tsp fresh ginger grated
  • 3 cloves garlic grated
  • salt

Sauce Spices

  • 1 tbsp garam masala 
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1/2 tsp coriander
  • 1/2 tsp fresh ginger grated
  • 1 tsp kashmere chili optional

Instructions

  • Prep the chicken by removing excess fat, and cubing into approx. 1 inch pieces.
  • Place the chicken in a bowl and drizzle in 1 tbsp of olive oil. Add a heavy pinch of salt, garam masala, cumin, coriander, paprika, chili flakes, and about 1/2 tsp of freshly grated ginger, as well as 3 cloves of grated garlic. Mix throughly and let the chicken sit for 10 minutes.
  • After 10 minutes, place the pan on the stove over medium heat. Add 1 tbsp of olive oil to coat the bottom of the pan. Once hot, add the chicken and sear for about 3-4 minutes on each side. Remove from the pan and place in a clean bowl.
  • Add in 2 tbsp of butter followed by the sauce spices. Bloom the spices for 2 minutes then add in the onions, and a heavy pinch of salt. Sweat for 3-4 minutes before adding the garlic and cooking for an additional 2 minutes.
  • Pour in the crushed tomatoes and simmer on low with the lid on for 10 minutes. Once done, turn of the heat and blend the sauce either in a traditional blender or an immersion blender.
  • Return back to low-medium heat and add in the heavy cream. Once the sauce is well-mixed, add the chicken along with any juices that pooled in the bowl. Simmer for 15-20 minutes or until the chicken is cooked through. In the final moments, top with a generous amount of chopped cilantro. Serve with basmati rice and naan.