Quick & Easy Butter Chicken
70% authentic · Indian-inspired
A simplified version of the classic, using pre-made curry paste and fewer steps for a weeknight-friendly meal, while retaining the signature creamy tomato flavor.
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Ingredients
- Chicken breast1.5 lbs, cut into cubes
- Butter3 tbsp
- Onion1 medium, finely chopped
- Garlic2 cloves, minced
- Ginger1 tsp, grated
- Tomato paste2 tbsp
- Heavy cream1/2 cup
- Chicken broth1 cup
- Garam masala1.5 tsp
- Paprika1 tsp
- Sugar1 tsp
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
- Black pepperto taste
Steps
- 1
Season chicken cubes with salt and pepper. Melt 1 tbsp of butter in a large skillet over medium-high heat. Brown the chicken on all sides. Remove chicken and set aside.
- 2
Add the remaining 2 tbsp of butter to the skillet. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- 4
Stir in the tomato paste and cook for 1-2 minutes.
- 5
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- 6
Add garam masala, paprika, and sugar. Bring to a simmer.
- 7
Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.
- 8
Stir in the heavy cream. Cook for another 2-3 minutes until the sauce is heated through and slightly thickened. Adjust salt and pepper to taste.
- 9
Serve hot, garnished with fresh cilantro.
