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- 500g boneless chicken thighs, cut into bite-sized pieces - 1 tablespoon butter - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 can (400g) crushed tomatoes - 1 cup heavy cream - 2 teaspoons garam masala - 1 teaspoon turmeric - 1 teaspoon cumin - 1 teaspoon coriander - 1 teaspoon paprika - Salt and pepper, to taste - Fresh cilantro, for garnish - Steamed basmati rice or naan, for serving - Large skillet - Cutting board - Sharp knife - Measuring spoons - Wooden spoon - Serving dish - Chicken thighs can be swapped for chicken breast. - Use coconut milk instead of heavy cream for a lighter dish. - If you don't have garam masala, mix equal parts of cumin, coriander, and paprika. - Fresh ginger can be replaced with ginger powder in a pinch. - You can use vegetable broth instead of crushed tomatoes for a lighter sauce. {{ingredient_image_1}} Start by gathering all your ingredients. You need 500g of boneless chicken thighs, cut into bite-sized pieces. Chop one medium onion finely. Mince three cloves of garlic and grate one tablespoon of ginger. You’ll also need one can of crushed tomatoes and one cup of heavy cream. Don’t forget the spices: two teaspoons of garam masala, one teaspoon each of turmeric, cumin, coriander, and paprika. Salt and pepper are key for flavor. Finally, have some fresh cilantro for garnish and steamed basmati rice or naan for serving. In a large skillet, melt one tablespoon of butter over medium heat. Add the chopped onion and sauté for about three to four minutes. You want it to be golden and soft. Next, stir in the minced garlic and grated ginger. Cook for one to two minutes until you smell that wonderful aroma. Now, add the chicken pieces to the skillet. Season it with salt and pepper. Cook the chicken for about five to seven minutes until it’s browned on all sides. Once the chicken is browned, sprinkle in the garam masala, turmeric, cumin, coriander, and paprika. Stir well so the chicken gets coated in all those spices. Cook for another minute to build the flavor. Now, pour in the crushed tomatoes and stir to mix it with the chicken. Allow this to simmer for about ten minutes. After that, reduce the heat to low. Slowly stir in the heavy cream until it’s well blended. Let it simmer for another five to seven minutes. This will make the sauce thick and creamy. Taste it and adjust the seasoning with more salt and pepper, if needed. Serve hot, garnished with fresh cilantro, along with steamed basmati rice or naan. Enjoy! To make your butter chicken shine, use fresh spices. Fresh spices bring out the best flavors. Make sure to brown your chicken well. This adds a rich taste to the dish. When you add cream, do it slowly. This keeps the sauce smooth and creamy. Always taste as you cook. Adjust the salt and spices to fit your taste. One common mistake is overcooking the chicken. Overcooked chicken can be dry. Cook just until it is no longer pink. Another mistake is using low-quality tomatoes. Good tomatoes make a difference in flavor. Avoid skipping the garnishing step. Fresh cilantro adds a lovely touch. Also, don’t rush the simmering time. Letting it simmer helps the flavors meld. Butter chicken pairs well with steamed basmati rice. The rice soaks up the sauce nicely. You can also serve it with warm naan. Naan is perfect for scooping up the dish. For a fresh crunch, add a side salad. A simple cucumber salad works wonders. If you want to spice it up, serve with chutney. Chutney adds a delightful zing. Pro Tips Marinate the Chicken: For deeper flavor, marinate the chicken pieces in yogurt and spices for at least 30 minutes before cooking. Use Ghee Instead of Butter: Ghee adds a rich, nutty flavor that can elevate the dish. Substitute ghee for butter for an authentic taste. Adjust Spice Levels: Feel free to adjust the spices according to your heat tolerance. Add chili powder for extra heat or reduce the amount of garam masala for a milder flavor. Rest Before Serving: Allow the butter chicken to rest for a few minutes after cooking. This helps the flavors meld together and enhances the dish. {{image_2}} You can easily make a vegetarian version of butter chicken. Use tofu or chickpeas instead of chicken. Tofu absorbs flavors well, making it a great choice. For extra creaminess, add more heavy cream or use coconut milk. The spices stay the same, so you get that rich flavor. Serve it with basmati rice or naan for a complete meal. If you like heat, add more spice to your butter chicken. You can use fresh green chilies or red pepper flakes. Mix in one or two chopped green chilies when you sauté the onions. This gives the dish a nice kick. Another option is to add a pinch of cayenne pepper when you add the spices. This way, you can control the heat level to your taste. Serve butter chicken with steamed basmati rice or warm naan. Both options soak up the sauce well. You can also try it with quinoa for a healthy twist. If you want a lighter meal, serve it with a fresh salad. A side of roasted vegetables pairs well too. Get creative and enjoy this dish in new ways! To store leftover butter chicken, place it in an airtight container. Make sure it cools down first. Store it in the fridge for up to three days. This keeps the chicken fresh and safe to eat. When you are ready to eat, reheat the butter chicken on the stove. Use low heat and stir often to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. This helps it warm evenly and stay creamy. To freeze butter chicken, first, let it cool completely. Pour it into a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Butter chicken is a popular Indian dish. It features tender chicken pieces cooked in a rich, creamy sauce. The sauce contains tomatoes, butter, and a mix of spices. This dish is known for its smooth texture and bold flavors. It pairs well with rice or naan. Yes, you can make butter chicken ahead of time. It tastes even better the next day. Allow it to cool, then store it in an airtight container. Keep it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or microwave. Serve butter chicken with steamed basmati rice or warm naan. Both options soak up the sauce well. You can also add a side salad for freshness. For a special touch, garnish with fresh cilantro. This adds color and flavor. This blog post laid out all you need for tasty butter chicken. We covered key ingredients, tools, and clever substitutions. You got step-by-step cooking guides and tips to avoid common mistakes. Plus, we explored fun variations to suit everyone’s taste. Lastly, we shared how to store leftovers and answered your FAQs. Enjoy your butter chicken adventure, and remember, practice makes perfect!

Deliciously Creamy Butter Chicken

A rich and flavorful butter chicken dish that is creamy and satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 400 g crushed tomatoes
  • 1 cup heavy cream
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving steamed basmati rice or naan

Instructions
 

  • In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until golden and soft.
  • Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  • Add the chicken pieces to the skillet and season with salt and pepper. Cook for about 5-7 minutes until browned on all sides.
  • Sprinkle in the garam masala, turmeric, cumin, coriander, and paprika. Stir well to coat the chicken with the spices, cooking for another minute.
  • Pour in the crushed tomatoes, stirring to combine with the chicken. Allow the mixture to simmer for about 10 minutes.
  • Reduce the heat to low and slowly stir in the heavy cream until well blended. Let it simmer for another 5-7 minutes, allowing the sauce to thicken.
  • Taste and adjust seasoning with more salt and pepper, if necessary.
  • Serve hot, garnished with fresh cilantro alongside steamed basmati rice or naan.

Notes

Serve with steamed basmati rice or naan for a complete meal.
Keyword butter chicken, Chicken, creamy, Indian cuisine