Name: Butter Chicken
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lb boneless skinless chicken thighs; 1 large yellow onion; 4 clove garlic; 1 tbsp fresh ginger; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground coriander; 0.5 tsp cayenne pepper; 1 can canned crushed tomatoes; 0.75 cup heavy cream; 3 tbsp butter; 2 tbsp vegetable oil; to taste salt; to taste black pepper; 0.25 cup fresh cilantro

← Recipes · Curry · Butter Chicken

485 cal42g protein8g carbs32g fat280mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch40 min activeShortcut25 min active

+1 · garam masala

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Butter Chicken

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Curry40 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

boneless skinless chicken thighscut into bite-sized pieces2 lb

yellow onionsliced1 large

garlicminced4 cloves

fresh gingerminced1 tbsp

garam masala2 tsp

ground cumin1 tsp

smoked paprika1 tsp

ground coriander1 tsp

cayenne pepper0.5 tsp

canned crushed tomatoes14 oz1 can

heavy cream0.75 cups

butter3 tbsp

vegetable oil2 tbsp

saltto taste

black pepperto taste

fresh cilantroGarnishchopped0.25 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat vegetable oil in a large skillet over medium-high heat. Working in batches, sear chicken until golden on all sides (about 3 minutes per batch). Transfer to a plate.

2In the same skillet, melt 1 tbsp butter. Add sliced onion and cook, stirring, until softened and lightly golden, about 5 minutes.

3Stir in garlic and fresh ginger, cook for 1 minute until fragrant.

4Add garam masala, cumin, paprika, coriander, and cayenne. Stir constantly for 30 seconds to bloom the spices.

5Pour in canned crushed tomatoes, scraping up any browned bits from the pan. Simmer for 5 minutes.

6Return chicken to the skillet along with any accumulated juices. Simmer for 10 minutes until chicken is cooked through.

7Remove from heat and stir in heavy cream and remaining 2 tbsp butter until the sauce is silky. Taste and season with salt and black pepper.

8Garnish with fresh cilantro. Serve over basmati rice or with naan bread.