Butter Chicken
Butter Chicken
Ingredients
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 2 tablespoons neutral oil, or butter, as needed
- 1/2 large onion, diced
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 4 tablespoons tomato paste, (about 1/2 of a 6-ounce can)
- 2 1/2 tablespoons Fadwa Masala Butter Chicken Masala, OR see alternative spices below
- 1 tablespoon coriander powder, (if not using Fadwa Masala)
- 1 1/2 teaspoons cumin powder, (if not using Fadwa Masala)
- 1 teaspoon turmeric, (if not using Fadwa Masala)
- 1 teaspoon garam masala, (if not using Fadwa Masala)
- 1 teaspoon ginger powder, (if not using Fadwa Masala)
- 1 teaspoon garlic powder, (if not using Fadwa Masala)
- 1 teaspoon black pepper, (if not using Fadwa Masala)
- 3/4 teaspoon cinnamon powder, (if not using Fadwa Masala)
- 1/2 teaspoon ground cloves, (if not using Fadwa Masala)
- 1/2 teaspoon ground cardamom, (if not using Fadwa Masala)
- 1/4 teaspoon nutmeg, (if not using Fadwa Masala)
- 1 teaspoon salt
- 2 teaspoons Kashmiri red chili powder, or to taste
- 1/2 cup water, divided, as needed
- 1/2 cup heavy cream, to 1 cup, to taste
- 1 lemon, for a squeeze of juice
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat 2 tablespoons of neutral oil (or butter) in a large pan or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the diced onion to the hot oil. Sauté, stirring occasionally, until the onion is very soft and lightly golden brown, about 8-10 minutes.
⏱️ 10 min
- 3
Stir in the ginger paste and garlic paste. Continue to sauté for 2-3 minutes, until the raw smell dissipates.
⏱️ 3 min
- 4
Add the tomato paste to the pan. Cook, stirring frequently, for 3-5 minutes, allowing the tomato paste to darken slightly and deepen in flavor.
⏱️ 5 min
- 5
Stir in the Fadwa Masala Butter Chicken Masala. If using alternative spices, add the coriander powder, cumin powder, turmeric, garam masala, ginger powder, garlic powder, black pepper, cinnamon powder, ground cloves, ground cardamom, and nutmeg now.
⏱️ 1 min
- 6
Add the salt and Kashmiri red chili powder (if using) to the pan. Stir well to combine all the spices with the onion and tomato mixture.
⏱️ 1 min
- 7
Sauté the spice mixture for 2-3 minutes, adding a small splash of water (1-2 tablespoons) if needed to prevent sticking and help the spices bloom.
⏱️ 3 min
- 8
Add the cubed chicken breast to the masala base. Stir to coat the chicken evenly. Sauté for 2-3 minutes until the chicken is lightly seared on the outside.
⏱️ 3 min
- 9
Pour in 1/4 cup of water and bring the mixture to a boil.
⏱️ 2 min
- 10
Reduce the heat to low, cover the pan with a lid, and simmer for 15-20 minutes, or until the chicken is tender and cooked through.
⏱️ 20 min
- 11
Remove the lid. The oil should have started to separate from the sauce, which is a good indication that the flavors have melded. Check the chicken for tenderness with a fork.
⏱️ 1 min
- 12
Stir in 1/2 cup of heavy cream. Add additional splashes of cream, up to 1 cup total, until the sauce reaches your desired color and richness. Stir gently to combine.
⏱️ 2 min - 13
Let the butter chicken simmer, uncovered, for about 5 minutes to allow the sauce to thicken slightly.
⏱️ 5 min
- 14
Remove from heat. Squeeze fresh lemon juice over the butter chicken and stir in the chopped cilantro.
⏱️ 1 min
- 15
Serve hot with naan bread and basmati rice.
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 2 tablespoons neutral oil, or butter, as needed
- 1/2 large onion, diced
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 4 tablespoons tomato paste, (about 1/2 of a 6-ounce can)
- 2 1/2 tablespoons Fadwa Masala Butter Chicken Masala, OR see alternative spices below
- 1 tablespoon coriander powder, (if not using Fadwa Masala)
- 1 1/2 teaspoons cumin powder, (if not using Fadwa Masala)
- 1 teaspoon turmeric, (if not using Fadwa Masala)
- 1 teaspoon garam masala, (if not using Fadwa Masala)
- 1 teaspoon ginger powder, (if not using Fadwa Masala)
- 1 teaspoon garlic powder, (if not using Fadwa Masala)
- 1 teaspoon black pepper, (if not using Fadwa Masala)
- 3/4 teaspoon cinnamon powder, (if not using Fadwa Masala)
- 1/2 teaspoon ground cloves, (if not using Fadwa Masala)
- 1/2 teaspoon ground cardamom, (if not using Fadwa Masala)
- 1/4 teaspoon nutmeg, (if not using Fadwa Masala)
- 1 teaspoon salt
- 2 teaspoons Kashmiri red chili powder, or to taste
- 1/2 cup water, divided, as needed
- 1/2 cup heavy cream, to 1 cup, to taste
- 1 lemon, for a squeeze of juice
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat 2 tablespoons of neutral oil (or butter) in a large pan or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the diced onion to the hot oil. Sauté, stirring occasionally, until the onion is very soft and lightly golden brown, about 8-10 minutes.
⏱️ 10 min - 3
Stir in the ginger paste and garlic paste. Continue to sauté for 2-3 minutes, until the raw smell dissipates.
⏱️ 3 min - 4
Add the tomato paste to the pan. Cook, stirring frequently, for 3-5 minutes, allowing the tomato paste to darken slightly and deepen in flavor.
⏱️ 5 min - 5
Stir in the Fadwa Masala Butter Chicken Masala. If using alternative spices, add the coriander powder, cumin powder, turmeric, garam masala, ginger powder, garlic powder, black pepper, cinnamon powder, ground cloves, ground cardamom, and nutmeg now.
⏱️ 1 min - 6
Add the salt and Kashmiri red chili powder (if using) to the pan. Stir well to combine all the spices with the onion and tomato mixture.
⏱️ 1 min - 7
Sauté the spice mixture for 2-3 minutes, adding a small splash of water (1-2 tablespoons) if needed to prevent sticking and help the spices bloom.
⏱️ 3 min - 8
Add the cubed chicken breast to the masala base. Stir to coat the chicken evenly. Sauté for 2-3 minutes until the chicken is lightly seared on the outside.
⏱️ 3 min - 9
Pour in 1/4 cup of water and bring the mixture to a boil.
⏱️ 2 min - 10
Reduce the heat to low, cover the pan with a lid, and simmer for 15-20 minutes, or until the chicken is tender and cooked through.
⏱️ 20 min - 11
Remove the lid. The oil should have started to separate from the sauce, which is a good indication that the flavors have melded. Check the chicken for tenderness with a fork.
⏱️ 1 min - 12
Stir in 1/2 cup of heavy cream. Add additional splashes of cream, up to 1 cup total, until the sauce reaches your desired color and richness. Stir gently to combine.
⏱️ 2 min - 13
Let the butter chicken simmer, uncovered, for about 5 minutes to allow the sauce to thicken slightly.
⏱️ 5 min - 14
Remove from heat. Squeeze fresh lemon juice over the butter chicken and stir in the chopped cilantro.
⏱️ 1 min - 15
Serve hot with naan bread and basmati rice.