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Easy Butter Chicken: 45 Minutes to Creamy Joy

Easy Butter Chicken (Indian Curry)
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A simple and creamy Indian curry with tender chicken in a rich tomato sauce. Perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Season chicken pieces with salt and pepper.
  2. Melt butter in a large skillet or Dutch oven over medium heat.
  3. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  4. Add onion to the skillet and cook until softened, about 5-7 minutes.
  5. Stir in garlic and ginger, and cook for 1 minute more until fragrant.
  6. Add cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
  7. Pour in crushed tomatoes and bring to a simmer.
  8. Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
  9. Stir in heavy cream and salt, and heat through. Do not boil.
  10. Taste and adjust seasoning as needed.
  11. Serve hot, garnished with fresh cilantro.

Notes

  • For a milder flavor, reduce or omit the cayenne pepper.
  • If you don’t have chicken thighs, chicken breast can be used, but be careful not to overcook it.
  • Serve with basmati rice or naan bread.

Nutrition

Find it online: https://whiskdaily.com/easy-butter-chicken-indian-curry/