Indian Butter Chicken
Recipe type: Main
- 6 Tbsp. butter, divided
- 2 lbs. boneless/skinless chicken thighs, cut into 1” chunks
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 Tbsp. garam masala
- 1 Tbsp. fresh grated ginger
- 1 tsp chili powder
- 1 tsp. ground cumin
- ½ tsp. cayenne pepper
- 1½ cups tomato sauce (or one 14 oz. can would work)
- 2 cups cream
- Salt and pepper
- Lime and cilantro, for garnish
- Naan and rice for serving
- Using 2 tablespoons butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches and set aside when you’re done.
- Melt another 2 tablespoons butter in the pan over medium heat. Add the onion, and cook until it begins to soften—about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine and cook for about 45 seconds before adding the tomato sauce.
- Bring the mixture to a simmer and let cook for 5 minutes before adding the cream. Bring the mixture back to a simmer. Add the browned chicken and let it simmer for 10-15 minutes. Keep the heat low here—not a rolling boil.
- Stir in the remaining 2 tablespoons butter and season with salt and pepper to taste.
- Serve garnished with lime and cilantro, alongside rice and naan.