Easiest Butter Chicken
Easiest Butter Chicken
Ingredients
- 1 1/2 pounds chicken breast, cut into small cubes
- 2 tablespoons vegetable oil, as needed
- 2 tablespoons butter
- 4 tablespoons Fadwa Masala Butter Chicken Masala, or 1/2 of a masala packet (if using packet, omit extra salt and red chili)
- 1 teaspoon salt
- 2 teaspoons Kashmiri red chili powder, or to taste, omit for mild
- 3 tablespoons tomato paste
- 1/4 cup water, as needed
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 lemon, for a squeeze of juice
Instructions
- 1
In a large pan or Dutch oven, heat the vegetable oil and 2 tablespoons of butter over medium-high heat until the butter is melted and the pan is hot.
⏱️ 2 min
- 2
Add the cubed chicken breast to the hot pan.
⏱️ 1 min
- 3
Stir in the 4 tablespoons of Fadwa Masala Butter Chicken Masala, 1 teaspoon of salt, and 2 teaspoons of Kashmiri red chili powder (adjust chili powder to your spice preference, or omit for a mild dish).
⏱️ 2 min
- 4
Stir the chicken and spices together until the chicken is well coated and begins to cook, about 3-5 minutes.
⏱️ 4 min
- 5
Add the 3 tablespoons of tomato paste to the pan. Sauté the chicken and tomato paste, stirring frequently, until the mixture turns a rich, dark red color, about 5-7 minutes.
⏱️ 6 min
- 6
Pour in 1/4 cup of water, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.
⏱️ 2 min
- 7
Cover the pan, reduce the heat to low, and simmer for 20 minutes, allowing the chicken to become tender and absorb the flavors.
⏱️ 20 min
- 8
After 20 minutes, remove the lid. Stir in the 1 cup of heavy cream.
⏱️ 2 min
- 9
Continue to simmer uncovered over low heat, stirring occasionally, until the sauce thickens slightly and develops a beautiful orange color, about 5-7 minutes.
⏱️ 6 min
- 10
If desired, stir in an additional 1 tablespoon of butter for extra richness.
⏱️ 1 min
- 11
Garnish with fresh chopped cilantro and a squeeze of fresh lemon juice before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easiest Butter Chicken
- 1 1/2 pounds chicken breast, cut into small cubes
- 2 tablespoons vegetable oil, as needed
- 2 tablespoons butter
- 4 tablespoons Fadwa Masala Butter Chicken Masala, or 1/2 of a masala packet (if using packet, omit extra salt and red chili)
- 1 teaspoon salt
- 2 teaspoons Kashmiri red chili powder, or to taste, omit for mild
- 3 tablespoons tomato paste
- 1/4 cup water, as needed
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 lemon, for a squeeze of juice
Instructions
- 1
In a large pan or Dutch oven, heat the vegetable oil and 2 tablespoons of butter over medium-high heat until the butter is melted and the pan is hot.
⏱️ 2 min - 2
Add the cubed chicken breast to the hot pan.
⏱️ 1 min - 3
Stir in the 4 tablespoons of Fadwa Masala Butter Chicken Masala, 1 teaspoon of salt, and 2 teaspoons of Kashmiri red chili powder (adjust chili powder to your spice preference, or omit for a mild dish).
⏱️ 2 min - 4
Stir the chicken and spices together until the chicken is well coated and begins to cook, about 3-5 minutes.
⏱️ 4 min - 5
Add the 3 tablespoons of tomato paste to the pan. Sauté the chicken and tomato paste, stirring frequently, until the mixture turns a rich, dark red color, about 5-7 minutes.
⏱️ 6 min - 6
Pour in 1/4 cup of water, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.
⏱️ 2 min - 7
Cover the pan, reduce the heat to low, and simmer for 20 minutes, allowing the chicken to become tender and absorb the flavors.
⏱️ 20 min - 8
After 20 minutes, remove the lid. Stir in the 1 cup of heavy cream.
⏱️ 2 min - 9
Continue to simmer uncovered over low heat, stirring occasionally, until the sauce thickens slightly and develops a beautiful orange color, about 5-7 minutes.
⏱️ 6 min - 10
If desired, stir in an additional 1 tablespoon of butter for extra richness.
⏱️ 1 min - 11
Garnish with fresh chopped cilantro and a squeeze of fresh lemon juice before serving.
⏱️ 1 min