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.