Indian Husband's Viral Butter Chicken
Indian Husband's Viral Butter Chicken
Ingredients
For the Chicken and Quick Marinade
- 2 1/4 pounds boneless skinless chicken breast, cut into 1-2 inch cubes
- 3 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon garam masala
- 1 1/2 teaspoons kosher salt
For the Sauce
- 1/4 cup vegetable oil, or ghee
- 2 1/2 cups chopped onion
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon garam masala, start with 1 tablespoon, add more to taste (up to 3 tablespoons total)
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 1/4 cups diced tomatoes
- 3/4 cup heavy cream
- 2 tablespoons butter
- 1/4 cup cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the cubed chicken breast with 3 tablespoons of lemon juice, 1 tablespoon of minced garlic, 1 tablespoon of garam masala, and 1 1/2 teaspoons of kosher salt. Mix thoroughly until all chicken pieces are well coated. Set aside.
⏱️ 5 min
- 2
Brown the chicken: Heat 1 tablespoon of the vegetable oil (or ghee) in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pot, and brown on all sides. This will take about 5-7 minutes per batch. Remove the browned chicken and set aside.
⏱️ 15 min
- 3
Sauté the onions: In the same pot, add the remaining vegetable oil (or ghee). Add the chopped onion and cook slowly over medium heat, stirring occasionally, until the onions turn deeply golden brown and caramelized. This process is crucial for sweetness and typically takes about 20 minutes.
⏱️ 20 min
- 4
Add aromatics and spices: To the caramelized onions, add 2 tablespoons of minced garlic and 2 tablespoons of minced ginger. Cook for 1-2 minutes until fragrant. Then, stir in 1 tablespoon of garam masala (you can add more later to taste, up to 3 tablespoons total), 1 tablespoon of paprika, 1 teaspoon of cumin, 1/4 teaspoon of cinnamon, 1/4 teaspoon of cayenne pepper, and 2 teaspoons of kosher salt. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant.
⏱️ 5 min
- 5
Build the sauce base: Add 1 1/4 cups of diced tomatoes to the pot. Stir well and bring the mixture to a gentle simmer, cooking for about 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 6
Finish the sauce: Stir in 3/4 cup of heavy cream and 2 tablespoons of butter until the butter has melted and the sauce is well combined.
⏱️ 2 min
- 7
Blend the sauce: Remove the pot from the heat. Using an immersion blender, carefully blend the sauce directly in the pot until it is completely smooth. Alternatively, transfer the sauce in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 3 min
- 8
Combine with chicken and simmer: Return the browned chicken pieces to the smooth sauce. Stir to coat the chicken evenly. Bring the butter chicken to a gentle simmer over low-medium heat and cook for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
⏱️ 15 min
- 9
Serve: Taste and adjust seasoning if necessary, adding more garam masala if desired. Garnish generously with fresh chopped cilantro. Serve hot, ideally with naan bread or rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Indian Husband's Viral Butter Chicken
For the Chicken and Quick Marinade
- 2 1/4 pounds boneless skinless chicken breast, cut into 1-2 inch cubes
- 3 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon garam masala
- 1 1/2 teaspoons kosher salt
For the Sauce
- 1/4 cup vegetable oil, or ghee
- 2 1/2 cups chopped onion
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon garam masala, start with 1 tablespoon, add more to taste (up to 3 tablespoons total)
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 1/4 cups diced tomatoes
- 3/4 cup heavy cream
- 2 tablespoons butter
- 1/4 cup cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the cubed chicken breast with 3 tablespoons of lemon juice, 1 tablespoon of minced garlic, 1 tablespoon of garam masala, and 1 1/2 teaspoons of kosher salt. Mix thoroughly until all chicken pieces are well coated. Set aside.
⏱️ 5 min - 2
Brown the chicken: Heat 1 tablespoon of the vegetable oil (or ghee) in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pot, and brown on all sides. This will take about 5-7 minutes per batch. Remove the browned chicken and set aside.
⏱️ 15 min - 3
Sauté the onions: In the same pot, add the remaining vegetable oil (or ghee). Add the chopped onion and cook slowly over medium heat, stirring occasionally, until the onions turn deeply golden brown and caramelized. This process is crucial for sweetness and typically takes about 20 minutes.
⏱️ 20 min - 4
Add aromatics and spices: To the caramelized onions, add 2 tablespoons of minced garlic and 2 tablespoons of minced ginger. Cook for 1-2 minutes until fragrant. Then, stir in 1 tablespoon of garam masala (you can add more later to taste, up to 3 tablespoons total), 1 tablespoon of paprika, 1 teaspoon of cumin, 1/4 teaspoon of cinnamon, 1/4 teaspoon of cayenne pepper, and 2 teaspoons of kosher salt. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant.
⏱️ 5 min - 5
Build the sauce base: Add 1 1/4 cups of diced tomatoes to the pot. Stir well and bring the mixture to a gentle simmer, cooking for about 5 minutes to allow the flavors to meld.
⏱️ 5 min - 6
Finish the sauce: Stir in 3/4 cup of heavy cream and 2 tablespoons of butter until the butter has melted and the sauce is well combined.
⏱️ 2 min - 7
Blend the sauce: Remove the pot from the heat. Using an immersion blender, carefully blend the sauce directly in the pot until it is completely smooth. Alternatively, transfer the sauce in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 3 min - 8
Combine with chicken and simmer: Return the browned chicken pieces to the smooth sauce. Stir to coat the chicken evenly. Bring the butter chicken to a gentle simmer over low-medium heat and cook for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
⏱️ 15 min - 9
Serve: Taste and adjust seasoning if necessary, adding more garam masala if desired. Garnish generously with fresh chopped cilantro. Serve hot, ideally with naan bread or rice.
⏱️ 5 min