Butter Chicken Recipe

Butter chicken continues to be a hit among Indians and foreigners alike, specially those who want a taste of authentic Indian cuisine. Now you can make this recipe in under 30 minutes.

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Ingredients of Butter Chicken
1 Kg boneless skinless chicken breasts or thighs, cut into bite-size chunks
1/4 cups plain Greek yogurt
6 cloves garlic, minced or grated
2 tbsp fresh grated ginger
1 tbsp garam masala
2 tsp cumin
1 tsp turmeric
1-2 tsp cayenne pepper, use to your taste kosher salt and black pepper
2 tbsp extra virgin olive oil
4 tbsp salted butter
1 large yellow onion
1-2 tsp crushed red pepper flakes, use to your taste
1/2 cups tomato paste
1 (14 ounce) can full-fat coconut milk (or sub 1 cup cream)
1/2 cups fresh cilantro, chopped

How to Make Butter Chicken

1.In a bowl, toss together the chicken, yogurt, cloves garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and salt. Let sit 5-10 minutes.
2.Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.
3.To the skillet, add the onion and cook 5 minutes, until softened. Add butter, cloves garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.
4.Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in butter. If the sauce seems thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
5.Butter chicken is ready! Serve it with naan or rice.