Ingredients (~8 servings)
- 1 Tbsp olive oil
- 1/3 cup grated yellow onion (~1 small onion)
- 6 garlic cloves, minced
- 3 Tbsp grated ginger
- 3 Tbsp salted butter
- 1 cup chicken stock
- 1 can (12 oz) tomato paste
- 1 1/2 tsp ground cinnamon
- 2 tsp kosher salt
- 1 Tbsp cumin
- 1 Tbsp garam masala
- 1 1/2 tsp turmeric
- ~3 1/2 lbs boneless skinless chicken breasts, cut into 2-inch cubes
- 2 Tbsp fresh lemon juice
- 1 1/2 cups heavy cream
- Fresh cilantro, for serving
- 8 cups cooked basmati rice, for serving
Build the Base with Aromatics
Heat the olive oil in a large skillet over medium heat. Once the oil starts to shimmer, add the onion, garlic, and ginger.
Cook, stirring often, until the onion softens and the garlic and ginger smell fragrant – this takes ~3-4 minutes.
Don’t let the garlic brown or it’ll turn bitter.
Add the Spices and Tomato Paste
Stir in the butter, chicken stock, tomato paste, cinnamon, salt, cumin, garam masala and turmeric until everything’s combined.
The tomato paste will clump at first but keep stirring and it’ll smooth out as it heats up.
Bring this to a simmer over medium heat, then add the chicken pieces and stir until they’re all coated in the sauce.
Cook the Chicken Through
Cover the skillet and cook for ~15-18 minutes, stirring once halfway through.
You’ll know the chicken is done when it’s no longer pink in the center and reads ~165F internal if you check with a thermometer.
The sauce will have thickened up and the chicken should be tender.
Finish with Cream and Lemon
Stir in the lemon juice and heavy cream. The sauce will lighten up and get creamy.
Return to a simmer and cook until heated through – about 2 more minutes.
Taste and add more salt if needed; the lemon juice can make it seem less salty than it actually is.
Serve Over Rice
Divide the rice between 8 bowls and spoon the butter chicken over top.
Sprinkle with fresh cilantro and serve immediately while it’s still hot.
Any leftovers keep well in the fridge for 3-4 days and actually taste better the next day once the spices have had time to meld.
Butter Chicken
Ingredients
Ingredients (~8 servings)
- 1 Tbsp olive oil
- 1/3 cup grated yellow onion ~1 small onion
- 6 garlic cloves minced
- 3 Tbsp grated ginger
- 3 Tbsp salted butter
- 1 cup chicken stock
- 1 can tomato paste 12 oz
- 1 1/2 tsp ground cinnamon
- 2 tsp kosher salt
- 1 Tbsp cumin
- 1 Tbsp garam masala
- 1 1/2 tsp turmeric
- ~3 1/2 lbs boneless skinless chicken breasts cut into 2-inch cubes
- 2 Tbsp fresh lemon juice
- 1 1/2 cups heavy cream
- Fresh cilantro for serving
- 8 cups cooked basmati rice for serving
Instructions
- Heat olive oil in skillet, sauté onion, garlic, and ginger for 3-4 minutes until fragrant.
- Add butter, stock, tomato paste, and all spices. Stir until smooth.
- Bring to simmer, add chicken pieces and coat with sauce.
- Cover and cook 15-18 minutes until chicken is no longer pink and reaches 165F.
- Stir in lemon juice and heavy cream. Simmer 2 more minutes.
- Serve over basmati rice and garnish with fresh cilantro.
