Butter Chicken
This is one of those Indian dishes that's wicked simple to make at home and costs a fraction of what you'd pay for takeout. The tomato paste base makes it rich without being too heavy, and you can have it on the table in under an hour.
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.
Notes
Leftovers keep 3-4 days and taste better the next day.
Did you make this recipe?Let me know how you liked it below!