Ingredients
- Chicken breast, boneless and skinless, cubed: 1.5 lbs
- Plain yogurt: 1 cup
- Garam masala: 2 tablespoons
- Ginger-garlic paste: 2 tablespoons
- Tomato puree: 1 (15 ounce) can
- Heavy cream: 1/2 cup
- Butter: 4 tablespoons
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Marinate the chicken: In a bowl, combine the cubed chicken with yogurt, 1 tablespoon of garam masala, and ginger-garlic paste. Mix well, cover, and refrigerate for at least 30 minutes, or up to overnight.
- Step 2: Cook the chicken: Heat vegetable oil in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Prepare the sauce: In the same skillet, melt butter over medium heat. Add the remaining 1 tablespoon of garam masala and cook for 30 seconds until fragrant. Stir in the tomato puree and simmer for 10 minutes, stirring occasionally.
- Step 4: Combine and simmer: Return the cooked chicken to the skillet with the tomato sauce. Stir well to coat the chicken. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- Step 5: Finish and serve: Stir in the heavy cream and simmer for another 5 minutes. Season with salt to taste. Serve hot with rice or naan bread.
Notes
- For optimal flavor, store leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of water or cream if needed to prevent sticking and restore moisture.
- Serve Butter Chicken over fragrant basmati rice and garnish with fresh cilantro for a beautiful and flavorful presentation.
- For a richer, more complex flavor, try browning the butter in step 3 until it develops a nutty aroma before adding the garam masala.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American