Step-by-Step Instructions
- Pat the chicken pieces dry with a paper towel. Season them lightly with salt and pepper if desired.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- Reduce heat to medium. Add chopped onion to the same pan and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the ground cumin, garam masala, turmeric, red chili powder (or paprika), and salt. Cook for another minute, stirring constantly, to toast the spices.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the pan. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through.
- Stir in the heavy cream, butter, and brown sugar (if using). Heat gently for 2-3 minutes, just until the sauce is warmed through and the butter has melted. Do not boil after adding cream.
- Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
Full Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or paprika for less heat)
- 1/4 tsp salt
- 1 (15 oz) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp brown sugar (optional, to balance acidity)
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving
- Naan bread, for serving
Shopping List
- Produce: 1 large onion, 2 cloves garlic, 1-inch piece fresh ginger, fresh cilantro
- Meat: 1.5 lbs boneless, skinless chicken thighs or breasts
- Dairy & Eggs: 1/2 cup heavy cream, 2 tbsp unsalted butter
- Pantry: 1 tbsp olive oil, 1 (15 oz) can crushed tomatoes, 1/2 cup chicken broth, 1 tbsp brown sugar (optional), basmati rice, naan bread
- Spices: 1 tsp ground cumin, 1 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp red chili powder (or paprika), 1/4 tsp salt
Equipment Needed
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Small bowl
Variations & Serving Ideas
Elevate your Quick and Easy Homemade Butter Chicken experience by serving it with classic accompaniments that perfectly complement its rich flavors. Fluffy, fragrant basmati rice is essential for soaking up every last drop of that luxurious, creamy sauce – don’t skimp! Warm, pillowy naan bread is also a must-have for scooping and dipping, adding another layer of texture and taste. To round out your meal and add a touch of freshness, consider a simple side of steamed green beans, roasted broccoli, or even a crisp cucumber raita. Present this beautiful dish by spooning the chicken and sauce generously over a bed of rice, scattering a vibrant sprinkle of fresh cilantro over the top, and arranging warm naan alongside. Any delightful leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat wonderfully on the stovetop or in the microwave for another easy meal.
And there you have it – your very own effortlessly delicious, restaurant-quality butter chicken, made right in your kitchen! I truly hope this recipe brings joy and comfort to your dinner table and proves that incredible flavor doesn’t have to mean complicated cooking. Give it a try this week, and let me know how it turned out in the comments below! What other simple, comforting dishes are you loving lately? I’d love to hear from you! #EasyMealsToCook #QuickAndEasyButterChicken #EasyButterChickenDish #EasyButterChickenSimple #ButterChickenWithRiceAndVegetables #EasyButterChickenTasty #RecipesForDinnerChicken #NovemberDinnerIdeas #DinnerFoodIdeas
