This Indian-inspired Creamy Butter Chicken is a recipe that will soon be on your regular dinner rotation. It is a mild, easy, and incredibly creamy dish that can be prepared in just 30 minutes, making it perfect for busy weeknights.
Why You Will Love This Recipe
You will love this Creamy Butter Chicken because it offers a restaurant-quality experience right in your own kitchen without a massive time commitment. Unlike some traditional Indian dishes that can be very heavy on spice, this version is mild and approachable for the whole family. It uses simple ingredients and a straightforward cooking method that yields a rich, velvety sauce every single time.
Ingredients
- 2 Tablespoons oil
- 1 1/2-2 pounds chicken breasts cut into pieces
- 6 Tablespoon butter
- 1 small onion finely diced
- 2 Tablespoons minced garlic
- 2 Tablespoons grated fresh ginger
- 1 Tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 15 ounce can diced tomatoes undrained
- 6 ounce tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup chopped cilantro (optional)
Step-by-Step Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and stir to cook until they are done, which usually takes about 5 to 7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
- In the same skillet, melt the butter. Add the finely diced onion, minced garlic, and grated ginger. Cook these together until the onions become translucent, roughly 3 to 5 minutes.
- Add the garam masala, turmeric, smoked paprika, chili powder, and salt to the skillet. Mix well and cook for about one minute to allow the spices to bloom and the flavors to meld together.
- Pour in the undrained diced tomatoes, tomato paste, and chicken broth. Return the cooked chicken to the skillet. Bring the mixture to a boil, then lower the heat and simmer uncovered for 10 to 15 minutes, or until the sauce has thickened to your liking.
- Remove the skillet from the heat and stir in the heavy cream and chopped cilantro. Stir until everything is well combined and the sauce is a beautiful, consistent orange-pink color.
Expert Tips / Pro Tips
To get the best results with your Creamy Butter Chicken, consider using chicken thighs instead of breasts for a juicier, more tender bite. If you prefer a completely smooth sauce, you can remove the chicken after the simmering stage and use an immersion blender to process the sauce until it reaches your desired consistency before adding the cream. Additionally, don’t skip the turmeric; it not only adds a beautiful color but also offers numerous health benefits, including anti-inflammatory and antioxidant properties.
If you find that garam masala is difficult to locate at your local grocery store, you can easily substitute it with a standard curry powder. For those who do not have fresh ginger on hand, you can use 1/2 teaspoon of ground ginger as a replacement for the 2 tablespoons of grated fresh ginger. If you want to increase the heat of the dish, feel free to add extra chili powder or increase the amount of fresh ginger to suit your personal spice preference.
Serving Suggestions
The best way to enjoy this Creamy Butter Chicken is served warm over a bed of fluffy white basmati rice or jasmine rice. The rice is perfect for soaking up the extra creamy sauce. You can also serve it alongside warm garlic naan bread or a simple side salad to round out the meal.
To store any leftovers, place the Creamy Butter Chicken in an airtight container or a ziptop bag and keep it in the refrigerator for 3 to 4 days. This recipe is also very freezer-friendly; simply let the cooked dish cool completely, place it in a freezer-safe bag, and it will stay fresh for up to 3 months. To reheat, let the chicken defrost in the refrigerator overnight and then warm it in a pan on the stove over medium heat until it is heated through.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 349 kcal |
| Carbohydrates | 10 g |
| Protein | 21 g |
| Fat | 26 g |
| Sodium | 762 mg |
| Fiber | 2 g |
| Sugar | 5 g |
Indian-inspired Creamy Butter Chicken
Ingredients
Equipment
Method
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and stir to cook until they are done, which usually takes about 5 to 7 minutes. Once cooked, remove the chicken from the skillet and set it aside.2 Tablespoons oil, 1.5-2 pounds chicken breasts
- In the same skillet, melt the butter. Add the finely diced onion, minced garlic, and grated ginger. Cook these together until the onions become translucent, roughly 3 to 5 minutes.6 Tablespoon butter, 1 small onion, 2 Tablespoons garlic, 2 Tablespoons fresh ginger
- Add the garam masala, turmeric, smoked paprika, chili powder, and salt to the skillet. Mix well and cook for about one minute to allow the spices to bloom and the flavors to meld together.1 Tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon salt
- Pour in the undrained diced tomatoes, tomato paste, and chicken broth. Return the cooked chicken to the skillet. Bring the mixture to a boil, then lower the heat and simmer uncovered for 10 to 15 minutes, or until the sauce has thickened to your liking.1.5-2 pounds chicken breasts, 15 ounce can diced tomatoes, 6 ounce tomato paste, 1 cup chicken broth
- Remove the skillet from the heat and stir in the heavy cream and chopped cilantro. Stir until everything is well combined and the sauce is a beautiful, consistent orange-pink color.1 cup heavy cream, 1/4 cup cilantro
Notes
FAQ
Can I use chicken tenders for this recipe?
Yes, chicken tenders work perfectly for this recipe. Just cut them into bite-sized pieces so they cook evenly with the rest of the ingredients.
What if I don’t have fresh ginger?
You can substitute the 2 tablespoons of fresh grated ginger with 1/2 teaspoon of ground ginger. The flavor will still be delicious!
Is this recipe very spicy?
No, this version of Butter Chicken is quite mild. It is designed to be family-friendly. However, you can always add more chili powder if you prefer a spicier kick.
Can I make the sauce smoother?
Absolutely. If you prefer a smooth, restaurant-style sauce, use an immersion blender on the sauce before adding the chicken back in or after adding the cream.
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