Description
This rich and creamy Butter Chicken recipe features tender chicken breasts simmered in a flavorful sauce made with aromatic spices, tomato paste, and heavy cream. Served over fragrant basmati rice and garnished with fresh cilantro, this classic Indian-inspired dish is perfect for a comforting weeknight meal.
Ingredients
Butter Chicken Sauce and Chicken
- 1 tablespoon extra-virgin olive oil
- ¼ cup grated yellow onion (from 1 small onion)
- 4 garlic cloves, minced
- 2 tablespoons grated ginger
- 2 tablespoons salted butter
- ¾ cup chicken stock
- 8 ounces tomato paste
- 2 teaspoons ground cinnamon
- 1½ teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 2½ pounds boneless skinless chicken breasts, cut into 2-inch cubes
- 1½ tablespoons fresh lemon juice (from 2 lemons)
- 1 cup heavy cream
To Serve
- Fresh cilantro, for serving
- 6 cups cooked basmati rice
Instructions
- Cook the aromatics: Heat the olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the grated onion, minced garlic, and grated ginger. Stir frequently and cook for 2 to 3 minutes until the onion softens and the garlic and ginger become fragrant.
- Add the stock and spices: Stir in the butter, chicken stock, tomato paste, ground cinnamon, kosher salt, cumin, garam masala, and turmeric all at once until well combined. Bring the mixture to a gentle simmer over medium heat.
- Cook the chicken: Add the cubed chicken breasts into the skillet and stir to coat them fully in the sauce. Cover the skillet and let the chicken cook for about 15 minutes until it is cooked through and tender.
- Add cream and lemon juice: Stir in the fresh lemon juice and heavy cream. Return the sauce to a simmer and cook for an additional 2 minutes to heat through and allow the flavors to meld.
- Serve: Divide the cooked basmati rice between six bowls. Spoon the butter chicken over the rice and garnish with fresh cilantro leaves. Serve immediately while hot.
Notes
- Use fresh lemon juice rather than bottled for the best flavor.
- Adjust the salt according to taste, especially if your chicken stock is already salted.
- For a richer taste, you can substitute butter with ghee if desired.
- If you prefer a spicier version, add a pinch of chili powder or cayenne pepper along with the other spices.
- This dish pairs wonderfully with naan or other flatbreads in addition to rice.
