Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into chunks
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can (14.5 oz) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, melt the butter over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and ginger; cook for another minute.
- Add the chicken pieces and cook until browned on all sides, about 8 minutes.
- Pour in crushed tomatoes and season with garam masala, cumin, paprika, turmeric, salt, and pepper.
- Reduce heat to low and simmer for 10 minutes to let flavors meld.
- Stir in heavy cream and cook for an additional 5 minutes until the sauce is creamy and heated through.
- Garnish with freshly chopped cilantro before serving.
Notes
- Serve this creamy butter chicken with basmati rice or warm naan bread for a complete meal.
- You can substitute chicken thighs with chicken breasts if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg