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Indian Butter Chicken

A creamy and rich Indian dish featuring tender chicken simmered in a spiced tomato sauce, perfect for serving with rice or naan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken, cut into bite-sized pieces Boneless skinless thighs recommended for juiciness.
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder Adjust to taste.
  • 1 cup tomato puree Blend for a smoother sauce if desired.
  • 1 cup heavy cream Can substitute with yogurt for a lighter version.
  • to taste Salt
  • to garnish Fresh cilantro

Method
 

Preparation
  1. In a large pan, melt the butter over medium heat.
  2. Add the chopped onions and sauté until they turn golden brown.
  3. Stir in the minced garlic and ginger, and cook for another minute until fragrant.
  4. Add the chicken pieces to the pan and cook until they are slightly browned.
Cooking
  1. Sprinkle in the garam masala, cumin, coriander, turmeric, and red chili powder, stirring well to coat the chicken with the spices.
  2. Pour in the tomato puree and bring everything to a simmer.
  3. Cook for about 15 minutes until the chicken is fully cooked.
  4. Reduce the heat and stir in the heavy cream. Let it simmer for another 10 minutes.
  5. Season with salt to taste and garnish with fresh cilantro before serving.

Notes

Serve hot with steamed basmati rice or naan bread. Pair with cucumber raita for contrast. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.