Description
In this easy butter chicken recipe, perfectly tender chicken is simmered in a rich, aromatic sauce packed with warm spices, and pairs amazing with rice or garlic naan. Naturally gluten-free, this Indian dish can easily be made dairy-free too.
Ingredients
- 1.5 pounds chicken breast, cut into 1-inch cubes
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon butter
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 2 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Prepare Marinade: In a large bowl, mix the yogurt, lemon juice, and half of the spices (ground cumin, garam masala, chili powder, ground turmeric, ground coriander, sugar, and salt). Stir until the mixture is smooth and well combined.
- Marinate Chicken: Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, allowing the flavors to infuse.
- Sauté Garlic, Spices and Tomato Paste: Heat a large pan over medium heat and melt the butter. Add the chopped garlic and the remaining spices. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the spices release their aroma. Stir in the tomato paste and continue to cook for another minute, mixing well to incorporate it into the spice mixture.
- Add Cream: Pour in the heavy cream and stir continuously until the sauce becomes smooth and uniform in color. (If the sauce is too thick, add a little water or more cream to reach the desired consistency).
- Add Chicken: Add the marinated chicken along with any remaining marinade into the pan. Stir well to coat the chicken with the sauce.
- Cook Until Tender: Cook for 20-25 minutes over medium-low heat, stirring occasionally. Ensure the chicken is fully cooked and tender, and the sauce has thickened to a rich, creamy consistency. Adjust seasoning if needed.
- Garnish and Serve: Serve hot with basmati rice, fresh cilantro, extra cream, and chili flakes for garnish.
Notes
Chicken: I used skinless boneless chicken breasts, but chicken thighs will work just as well.
Yogurt: I used Greek yogurt, but if you are lactose-intolerant and want to keep to keep this recipe dairy-free, go ahead and use unsweetened dairy-free yogurt instead.
Heavy Cream: If you are lactose-intolerant and want to keep to keep this recipe dairy-free, go ahead and use dairy-free heavy cream instead.
Butter: To make it dairy-free, use dairy-free butter (vegan butter).
Spices: I used a mix of ground cumin, garam masala, chili powder, ground turmeric, ground coriander to give this butter chicken recipe the aromatic Indian flavor. Feel free to increase or decrease the amount of chili powder depending on how much heat you can take.
Storing: To store any leftovers, place the cooled butter chicken in an airtight container and store in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.
- Prep Time: 5 mins
- Marinating Time: 3 hours
- Cook Time: 35 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
