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easy butter chicken

Easy Butter Chicken

This simplified version of the Indian classic combines chicken, tomato sauce, and a slew of aromatic spices all in one pot to make a flavorful dinner that’s just as good as the version you’ll get at restaurants — only way easier to make. Serve it over rice with a bit of cilantro to balance the heat and dinner is done.


- 1 lb chicken breast, diced

- 2 tablespoons olive oil

- 1 onion, chopped

- 1 red bell pepper, chopped

- 1 tablespoon minced garlic

- 1 tablespoon ginger paste

- 1 can (14.5 oz) diced tomatoes

- 1 tablespoon garam masala

- 1 teaspoon turmeric

- 1 teaspoon paprika

- 1 teaspoon cumin

- 1 teaspoon coriander

- Salt and pepper, to taste

- 1/4 cup butter, cut into small cubes

- 1/2 cup heavy cream

- Fresh cilantro, chopped (optional)

- Cooked rice or naan bread, for serving


1. In a large pan or skillet, heat olive oil over medium-high heat.

2. Add chicken and cook until golden brown, about 5 minutes. Remove from pan and set aside.

3. In the same pan, add the chopped onion and red bell pepper. Cook until softened, about 3 minutes.

4. Add minced garlic and ginger paste to the pan and cook for another minute.

5. Pour in the can of diced tomatoes and stir to combine.

6. Add garam masala, turmeric, paprika, cumin, coriander, salt, and pepper to the pan. Mix well.

7. Return the cooked chicken to the pan and stir to coat with the tomato mixture.

8. Add the cubes of butter to the pan and stir until melted and well combined with the chicken and sauce.

9. Pour in the heavy cream and stir to combine. Let the mixture simmer for about 5 minutes.

10. Taste and adjust seasoning if needed.

11. Serve the butter chicken over rice or with naan bread. Garnish with chopped cilantro, if desired. Enjoy!

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