Description
Quick & Easy Homemade Butter Chicken — a creamy, spiced tomato‑butter curry with tender chicken, ready in about 30 minutes. Rich, comforting and full of flavour, perfect with rice or naan.
Ingredients
- 500 g boneless, skinless chicken (breast or thighs), cut into bite‑sized pieces
- 2 tbsp butter (or ghee / butter + oil)
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tbsp fresh ginger, grated (or ginger paste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika (or mild red chili powder — adjust to taste)
- 1 tsp garam masala
- ½ tsp salt (adjust to taste)
- 1 cup tomato puree or crushed tomatoes (or tomato passata)
- ½ – ¾ cup heavy cream (or half‑and‑half; for lighter version use yogurt or coconut cream)
- Optional: a pinch of chili powder or cayenne for extra heat
- Fresh cilantro (coriander leaves), chopped (for garnish)
- Optional: lemon juice or a pinch of sugar to balance acidity
Instructions
- Heat the butter (or butter + oil) in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent — about 5 minutes.
- Add the garlic and grated ginger, sauté for about 30 seconds until fragrant. :contentReference[oaicite:0]{index=0}
- Add the ground spices (cumin, coriander, paprika/chili, garam masala, salt) and stir for about 30–60 seconds to release their aroma. :contentReference[oaicite:1]{index=1}
- Add the chicken pieces and stir well to coat with the spices. Cook until the chicken is no longer pink on the outside — about 5–7 minutes, stirring occasionally. :contentReference[oaicite:2]{index=2}
- Pour in the tomato puree (or crushed tomatoes), stir to combine. Reduce heat to medium‑low and simmer for 8–10 minutes until the sauce thickens slightly and the chicken is cooked through. :contentReference[oaicite:3]{index=3}
- Stir in the heavy cream (or substitute), adjust seasoning with salt — and if you like, a pinch of sugar or a squeeze of lemon juice to balance acidity. Simmer gently for another 2–3 minutes. :contentReference[oaicite:4]{index=4}
- Garnish with chopped cilantro (coriander leaves) and serve hot over rice or with naan bread.
Notes
- You can skip a long marinade — while traditional recipes often marinate chicken in yogurt and spices, this “quick & easy” version shows that even un‑marinated chicken cooks up tender and flavorful. :contentReference[oaicite:5]{index=5}
- If you prefer deeper flavour, you can marinate the chicken for 15–30 minutes in a little yogurt, lemon juice, salt and half the spice mix before cooking — but it’s optional.
- For a dairy‑free version, substitute heavy cream with coconut cream or a plant‑based cream; use oil instead of butter. Many butter‑chicken–style curries adapt well to this swap. :contentReference[oaicite:6]{index=6}
- Adjust the heat by controlling the amount of chili/paprika or skip it for a mild curry. Paprika gives colour and mild warmth; chili powder adds more kick. :contentReference[oaicite:7]{index=7}
- Leftovers store well — keep in a sealed container in the fridge for up to 3 days. Reheat gently, adding a splash of water or cream if sauce thickens too much.
Nutrition
- Serving Size: 1 serving (≈ 200 g chicken + sauce)
- Calories: ≈ 380 kcal
- Sugar: ≈ 7 g
- Sodium: ≈ 520 mg
- Fat: ≈ 22 g
- Saturated Fat: ≈ 9 g
- Unsaturated Fat: ≈ 10 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 9 g
- Fiber: ≈ 2 g
- Protein: ≈ 28 g
- Cholesterol: ≈ 110 mg
