Description
A quick and easy recipe for homemade butter chicken that is rich, creamy, and full of flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
- Sprinkle the garam masala, cumin, coriander, turmeric, and chili powder over the chicken. Stir well to coat the chicken in the spices.
- Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream and sugar. Simmer for another 5 minutes, stirring occasionally. Season with salt to taste.
- Serve hot, garnished with chopped cilantro over rice or with naan bread.
Notes
- For a spicier version, add more chili powder or a diced jalapeño when cooking the onions.
- Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option. Adjust cooking time as needed to ensure they are cooked through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: Salt to taste
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg