Quick Butter Chicken
A weeknight miracle delivering rich, creamy flavor with minimal fuss, perfect for busy cooks seeking restaurant-style taste at home.
Ingredients
For the Chicken Marinade
- 1 lb chicken breast, cubed Buy firm, pale-pink breasts; thighs can be substituted for deeper flavor and longer cooking time.
- 1 cup yogurt Use plain full-fat yogurt for best results.
- 2 tablespoons butter For sautéing the aromatics.
- 1 onion finely chopped Brings sweetness to the sauce.
- 2 cloves garlic, minced Enhances flavor.
- 1 tablespoon ginger, grated Adds a warm spice note.
- 1 tablespoon garam masala The signature spice blend.
- 1 teaspoon turmeric Adds color and earthiness.
- 1 teaspoon cumin For additional spice depth.
- 1 cup tomato puree Forms the base of the sauce.
- 1 cup heavy cream For richness and silky texture.
- to taste none Salt Adjust to personal preference.
- for garnish none Fresh cilantro Adds brightness when served.
Instructions
Preparation
- Toss the cubed chicken with the yogurt, minced garlic, grated ginger, turmeric, cumin, and a pinch of salt. Let it marinate for at least 30 minutes.
- Melt the butter in a large pan over medium heat and add the finely chopped onion. Cook until translucent and slightly golden.
Cooking
- Add the marinated chicken to the pan and cook until the outside is browned.
- Stir in the garam masala, then pour in the tomato puree and simmer for about 10 minutes.
- Reduce heat and stir in the heavy cream, letting the sauce simmer for another 10 minutes.
- Sprinkle chopped fresh cilantro over the top and serve hot with steamed rice or warm naan.
Notes
For best results, ensure to use full-fat yogurt and avoid boiling after adding cream to prevent curdling.