Butter Chicken has a special place in my heart—and my kitchen. This creamy, spiced dish hails from the Indian subcontinent and is one of the most popular choices for both weeknight dinners and festive occasions. It’s comforting, flavorful, and simply irresistible when served over steaming rice or alongside warm naan. Here’s why I think you’ll fall in love with this recipe just as much as I did.
Why make this recipe
Reasons to try it
There are countless reasons to whip up Butter Chicken in your own home. First, it comes together in under thirty minutes—the perfect solution for those evenings when time is tight but you still crave something delicious. It’s also a budget-friendly meal, especially when you pick up chicken breasts when they’re on sale.
This dish is a family favorite, adored by kids and adults alike for its creamy texture and mild spices. Picture this: a cozy family dinner on a weeknight or a warming dish served during chilly evenings with friends.
“This Butter Chicken recipe is a game changer! Super easy, and my kids ask for it every week—it’s a hit!” – A satisfied home cook
If you’ve never made it before, you’re in for a treat.
The cooking process explained
Creating Butter Chicken may sound daunting at first, but it’s remarkably simple. With just a handful of ingredients and straightforward steps, you’ll have a delicious meal on the table in no time. Let’s dive into how this all comes together, from sautéing aromatics to the final luscious sauce.
What you’ll need
To make Butter Chicken, gather the following ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Cooked rice and naan for serving
When selecting your ingredients, consider choosing organic chicken or locally sourced produce for the best flavor.
Step-by-step instructions
- In a large skillet over medium heat, melt the butter.
- Add the chopped onion, garlic, and minced ginger, sautéing until the onions are soft and translucent.
- Toss in the chicken pieces, cooking until they’re browned on all sides.
- Stir in the diced tomatoes, garam masala, cumin, and coriander, seasoning with salt and pepper.
- Reduce the heat and let this simmer for about 10 minutes to allow those wonderful flavors to meld.
- Finally, stir in the heavy cream and let cook for an additional 5 minutes until everything is heated through.
- Serve over cooked rice with naan on the side.
Best ways to enjoy it
Butter Chicken is best enjoyed fresh, but how you serve it can elevate the experience even more. I love plating it with a generous handful of chopped cilantro on top for a pop of color and freshness. Pair it with fluffy basmati rice or warm, grilled naan to soak up that heavenly sauce. Don’t forget a side of your favorite pickles or raita to balance the spice!
Storage and reheating tips
If you find yourself with leftovers (which, let’s be honest, is rare!), storing Butter Chicken is easy.
- Refrigerate: Keep your leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can also freeze it! Portion it into freezer-friendly containers, and it’ll last about 2-3 months. Just make sure to let it thaw in the fridge overnight before reheating.
- Reheat: Warm it gently on the stove over low heat, adding a splash of water or cream if needed to maintain that delicious consistency.
Always prioritize safe food handling: don’t leave simmered dishes out at room temperature for longer than two hours.
Helpful cooking tips
- Browning the Chicken: Make sure to brown the chicken pieces well for even flavor throughout the dish. Pat them dry before cooking!
- Cream Alternatives: If you’re looking for a lighter version, try substituting heavy cream with coconut milk or low-fat milk.
- Extra Flavor: For a more robust flavor, consider marinating the chicken in yogurt and spices a few hours in advance.
Creative twists
There are endless possibilities for personalizing Butter Chicken! Here are a few ideas to get your creativity flowing:
- Vegetarian Version: Swap the chicken for chickpeas or cauliflower for a delightful vegetarian option.
- Spicy Kick: Add green chilies or cayenne pepper for those who prefer a spicier dish.
- Coconut Infusion: Incorporate coconut milk for a fragrant twist that adds sweetness.
Your questions answered
How long does it take to prepare?
The entire process of making Butter Chicken takes about 30-40 minutes from start to finish, making it easy for busy weeknights.
Can I use frozen chicken?
Yes, but ensure to thaw the chicken thoroughly before cooking it to achieve even cooking.
What can I do with leftovers?
Leftovers can easily become part of a new meal! You can use it in wraps, add it to salads, or even toss it with pasta for a fusion spin.
If you’re looking for more delicious recipes using chicken or Indian-inspired dishes, check out our crispy chicken strip or crispy fried chicken tenders for fresh ideas. Happy cooking!
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Butter Chicken
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces Consider organic chicken for best flavor.
- 2 tablespoons butter
- 1 onion finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream Can be substituted with coconut milk for a lighter version.
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- to taste Salt and pepper
For Serving
- as needed cooked rice
- as needed naan
Instructions
Preparation
- In a large skillet over medium heat, melt the butter.
- Add the chopped onion, garlic, and minced ginger, sautéing until the onions are soft and translucent.
- Toss in the chicken pieces, cooking until they’re browned on all sides.
- Stir in the diced tomatoes, garam masala, cumin, and coriander, seasoning with salt and pepper.
- Reduce the heat and let this simmer for about 10 minutes to allow those wonderful flavors to meld.
- Finally, stir in the heavy cream and let cook for an additional 5 minutes until everything is heated through.
- Serve over cooked rice with naan on the side.