Indian butter chicken in tomato cream sauce with rice, naan, cilantro, and lime

Indian Butter Chicken Recipe with Garam Masala

This Indian butter chicken recipe pairs browned chicken with warm spices and a gently simmered tomato-cream sauce.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 860

Equipment

1 set Measuring Cups and Spoons for measuring the sauce ingredients and spices
1 Cutting Board for preparing the chicken, onion, garlic, lime, and cilantro
1 Chef's Knife for cutting the chicken and aromatics
1 Fine Grater for grating the fresh ginger
1 Large Sauté Pan for browning the chicken and simmering the sauce
1 Stovetop for browning and simmering
1 Kitchen Tongs for turning and transferring the chicken
1 Large Plate for holding the browned chicken
1 Wooden Spoon for stirring the aromatics and sauce
1 Instant-Read Thermometer for checking that the chicken reaches 165°F

Ingredients

Chicken and Sauce

6 tablespoons butter divided
2 pounds chicken breasts cut into 1-inch chunks
1 yellow onion diced
3 cloves garlic minced
1 tablespoon garam masala
1 tablespoon fresh ginger grated
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 ½ cups tomato sauce or one 14-ounce can
2 cups cream
salt to taste
black pepper to taste

For Serving

lime for garnish
cilantro for garnish
naan for serving
rice for serving

Instructions

Brown the Chicken

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Brown the chicken on all sides in batches; it does not need to cook through. Transfer the browned pieces to a plate.
2 tablespoons butter, 2 pounds chicken breasts

Build the Sauce

Reduce the heat to medium and melt another 2 tablespoons butter. Add the onion and cook about 3 minutes, until beginning to soften. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne; stir and cook about 45 seconds. Add the tomato sauce.
2 tablespoons butter, 1 yellow onion, 3 cloves garlic, 1 tablespoon garam masala, 1 tablespoon fresh ginger, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, 1 1/2 cups tomato sauce
Simmer for 5 minutes, then add the cream. Return the sauce to a simmer, add the browned chicken, and cook gently for 10 to 15 minutes. Do not let the sauce reach a rolling boil. Check that the chicken reaches 165°F in the thickest pieces.
2 cups cream
Stir in the remaining 2 tablespoons butter and season with salt and black pepper.
2 tablespoons butter, salt, black pepper

Serve

Garnish with lime and cilantro and serve with rice and naan.
lime, cilantro, naan, rice

Notes

For the cream, use 2 cups cream, or use 1 cup heavy cream plus 1 cup water. Table cream may also be used. If replacing 1 cup with milk, keep the heat low to reduce curdling. Use plain U.S.-style tomato sauce or passata, not ketchup.

Nutrition