Butter Chicken
A rich, comforting Indian dish made with tender chicken in a velvety tomato-cream sauce. This butter chicken has been perfected over time for just the right balance of flavor, spice, and creaminess. Serve it with basmati rice or naan for the ultimate meal.
Ingredients
1 cup butter, divided
1 onion, minced
1 tablespoon garlic, minced
1 (15 oz) can tomato sauce
3 cups heavy cream
2 teaspoons salt (adjust to taste)
1 teaspoon cayenne pepper (optional, for heat)
1 teaspoon garam masala
1½ pounds boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons vegetable oil
2 tablespoons tandoori masala
Instructions
Prep & Preheat
Preheat your oven to 375°F (190°C). Gather and measure out all ingredients.Caramelize the Onions
In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced onion and garlic, and cook slowly, stirring often, until deep golden brown and caramelized — about 15 minutes.Make the Sauce
While onions cook, in a medium saucepan combine:Remaining butter
Tomato sauce
Heavy cream
Salt, cayenne pepper, and garam masala
Bring to a gentle simmer over medium-high heat. Reduce heat to medium-low, cover, and let simmer 30 minutes, stirring occasionally. Then stir in the caramelized onion mixture.
Bake the Chicken
In a bowl, toss chicken pieces with vegetable oil and tandoori masala until well coated. Spread evenly on a baking sheet and bake for 12 minutes, or until the chicken is cooked through.Combine & Serve
Add the baked chicken to the sauce and simmer for another 5 minutes to blend flavors. Serve hot with rice or naan.
- Pro Tip
Let the butter chicken sit for 10–15 minutes off the heat before serving. This allows the sauce to thicken slightly and gives the spices time to deepen in flavor. For an extra restaurant-style finish, garnish with a swirl of cream and fresh cilantro.
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
