This drool-worthy recipe for easy butter chicken is weeknight ready with a sauce that you'll want to slurp with a spoon!
- 1 Tbsp garam masala
- 1 tsp kosher salt
- 1 tsp turmeric
- 1 tsp cumin
- 1/4 tsp freshly ground black pepper
- pinch of cayenne
- 2.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1 inch cubes
- 5 Tbsp unsalted butter, divided
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 Tbsp grated ginger (fresh)
- 1 small chile, seeded and minced
- 1 Tbsp garam masala
- 1 tsp kosher salt
- 1 Tbsp tomato paste
- 15 oz tomato sauce (1 can)
- 1 tsp sugar
- 1 cinnamon stick
- 2/3 cup chicken stock
- 1 cup heavy cream
- fresh cilantro
- cooked basmati rice
- naan
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Stir together all of the spices for the dry rub. Toss the spice rub with the chicken cubes. Cover and refrigerate for at least 30 mins.
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Melt 2 Tbsp butter in a dutch oven or heavy bottomed pot over high heat and add the chicken. Cook, until the pink is gone, about 5 mins. Remove to a plate.
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Add 2 Tbsp butter to the pan and melt. Add the onion and minced chile. Saute until golden brown, about 10 mins.
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Add the garlic and grated ginger, season with kosher salt. Saute for 2-3 more mins. Stir in the garam masala and tomato paste. Cook for one more minute.
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Stir in the tomato sauce, stock, heavy cream and cinnamon stick. Reduce the heat and bring just to a simmer (NOT a boil). Add the chicken and collected juices to the sauce. Stir and let simmer, uncovered, for 15 mins. Stir in the remaining Tbsp of butter.
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Serve over basmati rice with sprinkle of fresh cilantro and naan if desired.
- Thirty mins is all you'll need to let the cubed chicken stand in the spice rub, but longer is even better if you have the time.
- Don't overcook the chicken when you first cook it. Cook it just until most of the pink is gone, it will finish cooking in the sauce.
- Don't boil the sauce after the cream is added. You want a low simmer so the sauce doesn't break.
- Butter chicken is delicious served over basmati rice with a sprinkle of cilantro. I love a piece of charred naan to dunk in the sauce too!