Butter chicken is one of our all time favorite chicken dishes, and one of the easiest Indian dishes to make at home. Our version of this classic dish cuts some corners to save time and cut down on the number of ingredients you need, but it is still completely delicious, and everything is cooked in just one dish! Watch our recipe video by hitting the play button to see just how easy it is to make. Feel free to tweak the exact seasoning blend to your own taste.
- 2 lb(s) Boneless Skinless Chicken Breast (cut into 1″ squares)
- 2 tsp Chili Powder (divided)
- 1 tsp Turmeric
- 2 tsp Garam Masala (divided)
- 6 Tbsp Butter (divided)
- 1 Onion (chopped)
- 4 clove(s) Garlic (minced)
- 2 Tbsp Ginger (freshly grated)
- 1 tsp Cumin (ground)
- 1 tsp Cayenne Pepper
- 1 tsp Cinnamon
- 14 oz Tomato Sauce
- 1 cup(s) Heavy Cream
- 1/2 cup(s) Water
- Rice (for serving)
- Cilantro (fresh)
Add the chicken to a large bowl and season with salt, and black pepper to your taste, along with 1 tsp chili powder, 1 tsp turmeric, and 1 tsp garam masala. Mix to combine and sit aside.
Melt 2 tbsp. of butter in a large pot over medium heat. Add the chicken, and sear on all sides. Once browned, remove the chicken, set on a plate, and cover with foil to keep warm.
Melt another 2 tbsp. of butter in the pot, and add the onion. Cook the onion until soft, then add minced garlic, ginger, remaining garam masala, chili powder, cumin, cayenne pepper, and cinnamon. Stir together. Add the tomato sauce, stir, and bring to a simmer. Once simmering, add the heavy cream and water, stir again, and bring to a simmer. Return the chicken to the sauce, mix, and cover. Simmer for 10 minutes.
After simmering for 10 minutes, remove the cover, and stir in the last 2 tbsp. of butter, being careful to not burn the sauce. Season with more salt and pepper to your taste.
Serve with rice, and garnish with freshly chopped cilantro. Enjoy!