Butter Chicken
Butter Chicken
Ingredients
For the Butter Chicken
- 2 lbs chicken breast, cut into cubes
- 2 tablespoons neutral oil or butter, as needed for sautéing
- 1 onion, diced
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 4 heaping tablespoons tomato paste, from 1 can
- 4 tablespoons Fadwa Masala Butter Chicken Masala, or alternative spices
- 2 teaspoons kasoori methi, crushed dried fenugreek leaves
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon Kashmiri Red chili powder
- 1 cup heavy cream, add more if needed
- 1/4 cup cilantro, chopped, for garnish
Alternative Spices (if not using Fadwa Masala blend)
- 1 tablespoon coriander powder
- 1 1/2 teaspoons cumin powder
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 3/4 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
Instructions
- 1
Prepare the chicken by cutting 2 lbs (1 kg) of chicken breast into uniform cubes.
⏱️ 5 min
- 2
Heat 2 tablespoons of neutral oil or butter in a large pot or pan over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in 2 tablespoons of ginger paste and 2 tablespoons of garlic paste. Cook for about 1-2 minutes, stirring constantly, until the raw smell dissipates and the mixture is fragrant.
⏱️ 2 min
- 4
Add 4 heaping tablespoons of tomato paste to the pan. Cook the tomato paste for 3-5 minutes, stirring frequently, to deepen its color and flavor.
⏱️ 5 min
- 5
Mix in either 4 tablespoons of Fadwa Masala Butter Chicken Masala or the alternative spices (1 tablespoon coriander powder, 1 1/2 teaspoons cumin powder, 1 teaspoon turmeric, 1 tablespoon garam masala, 1 teaspoon ginger powder, 1 teaspoon garlic powder, 1 teaspoon black pepper, 3/4 teaspoon cinnamon powder, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, 1/4 teaspoon nutmeg). Stir well to fully combine the spices with the onion and tomato mixture, cooking for another minute until aromatic.
⏱️ 2 min
- 6
Add the cubed chicken breast to the pan. Stir to ensure all chicken pieces are thoroughly coated with the spice and tomato mixture. Cook until the chicken is lightly seared on the outside, changing color, but not fully cooked through, about 5-7 minutes.
⏱️ 7 min
- 7
Sprinkle in 2 teaspoons of kasoori methi (crushed dried fenugreek leaves), 1 1/2 teaspoons of salt (adjust to taste), and 1 teaspoon of Kashmiri Red chili powder. Pour in 1 cup of heavy cream (add more if a richer, creamier sauce is desired). Stir everything together until well combined.
⏱️ 3 min
- 8
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes, or until the chicken is tender and fully cooked, and the sauce has thickened to your preferred consistency. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
⏱️ 20 min
- 9
Before serving, generously sprinkle fresh chopped cilantro over the Butter Chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
For the Butter Chicken
- 2 lbs chicken breast, cut into cubes
- 2 tablespoons neutral oil or butter, as needed for sautéing
- 1 onion, diced
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 4 heaping tablespoons tomato paste, from 1 can
- 4 tablespoons Fadwa Masala Butter Chicken Masala, or alternative spices
- 2 teaspoons kasoori methi, crushed dried fenugreek leaves
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon Kashmiri Red chili powder
- 1 cup heavy cream, add more if needed
- 1/4 cup cilantro, chopped, for garnish
Alternative Spices (if not using Fadwa Masala blend)
- 1 tablespoon coriander powder
- 1 1/2 teaspoons cumin powder
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 3/4 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
Instructions
- 1
Prepare the chicken by cutting 2 lbs (1 kg) of chicken breast into uniform cubes.
⏱️ 5 min - 2
Heat 2 tablespoons of neutral oil or butter in a large pot or pan over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in 2 tablespoons of ginger paste and 2 tablespoons of garlic paste. Cook for about 1-2 minutes, stirring constantly, until the raw smell dissipates and the mixture is fragrant.
⏱️ 2 min - 4
Add 4 heaping tablespoons of tomato paste to the pan. Cook the tomato paste for 3-5 minutes, stirring frequently, to deepen its color and flavor.
⏱️ 5 min - 5
Mix in either 4 tablespoons of Fadwa Masala Butter Chicken Masala or the alternative spices (1 tablespoon coriander powder, 1 1/2 teaspoons cumin powder, 1 teaspoon turmeric, 1 tablespoon garam masala, 1 teaspoon ginger powder, 1 teaspoon garlic powder, 1 teaspoon black pepper, 3/4 teaspoon cinnamon powder, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, 1/4 teaspoon nutmeg). Stir well to fully combine the spices with the onion and tomato mixture, cooking for another minute until aromatic.
⏱️ 2 min - 6
Add the cubed chicken breast to the pan. Stir to ensure all chicken pieces are thoroughly coated with the spice and tomato mixture. Cook until the chicken is lightly seared on the outside, changing color, but not fully cooked through, about 5-7 minutes.
⏱️ 7 min - 7
Sprinkle in 2 teaspoons of kasoori methi (crushed dried fenugreek leaves), 1 1/2 teaspoons of salt (adjust to taste), and 1 teaspoon of Kashmiri Red chili powder. Pour in 1 cup of heavy cream (add more if a richer, creamier sauce is desired). Stir everything together until well combined.
⏱️ 3 min - 8
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes, or until the chicken is tender and fully cooked, and the sauce has thickened to your preferred consistency. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
⏱️ 20 min - 9
Before serving, generously sprinkle fresh chopped cilantro over the Butter Chicken.
⏱️ 1 min