Quick Indian Butter Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 2 tablespoons unsalted butter
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced

→ Spices

06 - 1 tablespoon garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon ground turmeric
10 - 1/2 teaspoon ground paprika
11 - 1/4 teaspoon cayenne pepper (optional, for heat)

→ Sauce and Serving

12 - 1 cup tomato sauce
13 - 1/2 cup heavy cream or coconut milk
14 - 1/4 cup plain yogurt
15 - 1 tablespoon lemon juice
16 - Salt and pepper to taste
17 - Fresh cilantro, chopped (for garnish)
18 - Cooked basmati rice or naan, for serving

# Instructions:

01 - Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken pieces and cook until browned and fully cooked, about 5-7 minutes. Remove chicken and set aside.
02 - In the same skillet, melt the remaining tablespoon of butter. Add onion and sauté until softened, about 3-4 minutes. Stir in garlic and ginger, cooking for 1-2 minutes.
03 - Stir in garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
04 - Add tomato sauce and stir to combine. Simmer for 5 minutes. Stir in heavy cream or coconut milk, yogurt, and lemon juice. Season with salt and pepper.
05 - Return chicken to the skillet and simmer for an additional 5 minutes. Garnish with cilantro and serve with rice or naan.

# Notes:

01 - For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free yogurt.
02 - Adjust the spice level by modifying or omitting the cayenne pepper according to your taste preference.
03 - Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.