Butter Chicken
This indulgent Butter Chicken, infused with aromatic Indian spices, offers a creamy, comforting curry experience that rivals your favorite take-out. Whether prepared on the stovetop or in a slow cooker, it’s an effortlessly delightful dish to savor.
Ingredients
- 2 ½ pounds boneless skinless chicken breasts, cut into 2-inch cubes
- 1 tablespoon extra-virgin olive oil
- ¼ cup grated yellow onion from 1 small onion
- 4 cloves garlic minced
- 2 tablespoons freshly grated ginger
- 2 tablespoons salted butter
- ¾ cup chicken stock
- 8 ounces tomato paste
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 ½ tablespoons fresh lemon juice from 2 lemons
- 1 cup heavy cream
- Fresh cilantro for garnish
- 6 cups cooked basmati rice for serving
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the grated onion, minced garlic, and ginger. Stir frequently until the onion softens and the garlic and ginger become aromatic, which should take about 2 to 3 minutes.
- Next, incorporate the butter, chicken stock, tomato paste, cinnamon, salt, cumin, garam masala, and turmeric into the skillet. Stir thoroughly until the mixture is well combined. Bring this to a gentle simmer over medium heat. Once simmering, add the chicken pieces, ensuring they are well-coated with the sauce. Cover the skillet and cook for 15 minutes, or until the chicken is fully cooked through.
- Once the chicken is cooked, stir in the fresh lemon juice and heavy cream. Allow the mixture to return to a simmer and cook for an additional 2 minutes, just until the sauce is warmed through.
- Serve the butter chicken over the cooked basmati rice, garnished with fresh cilantro. Enjoy the richness and warmth of this flavorful dish.
Notes
For a dairy-free variation, replace the butter with coconut oil and the heavy cream with full-fat coconut milk.