Description
Quick Easy Homemade Butter Chicken: A 30-Minute Indian Classic
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan (for serving)
Instructions
- In a large skillet, melt the butter and oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the skillet, followed by the cumin, coriander, garam masala, paprika, turmeric, salt, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Pour in the tomato puree and stir to combine. Bring the mixture to a simmer and cook for 5 minutes.
- Reduce the heat to low and stir in the heavy cream and lemon juice. Simmer for another 5 minutes until the sauce thickens slightly.
- Taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
- Serve hot with cooked basmati rice or naan.
Notes
- For a spicier version, add 1/2 teaspoon of red chili powder or cayenne pepper when adding the spices.
- Substitute chicken with paneer or tofu for a vegetarian option, cooking until golden brown before adding to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg