Stovetop Butter Chicken Recipe

Stovetop Butter Chicken

Butter chicken, a rich and creamy Indian dish, is typically oven-baked. However, this stovetop version delivers the same incredible flavors without the fuss. It’s a perfect weeknight meal that’s just as satisfying as its restaurant counterpart.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cubed
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 (28 ounce) can crushed tomatoes
• 1 cup heavy cream
• 2 tablespoons butter
• Fresh cilantro, for garnish
• Salt and pepper to taste

Cooking Guide:

1. Marinate the chicken: In a bowl, combine the chicken cubes with a pinch of salt, a squeeze of lemon juice, and a sprinkle of garam masala. Let it marinate for at least 15 minutes.
2. Sauté the aromatics: Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and ginger, cook for another minute.
3. Create the base: Add cumin, garam masala, turmeric, and chili powder to the skillet and sauté for 30 seconds until fragrant. Pour in the crushed tomatoes and bring to a simmer. Reduce heat to low and let it simmer for 10 minutes.
4. Cook the chicken: Add the marinated chicken to the tomato sauce. Cook until the chicken is cooked through and the sauce has thickened, about 15-20 minutes.
5. Finish the dish: Stir in the heavy cream and butter. Bring to a gentle simmer, then remove from heat. Taste and adjust seasoning with salt and pepper.
6. Serve: Garnish with fresh cilantro and serve with naan or rice.

Tips:

• For a richer flavor, use ghee instead of vegetable oil.
• Adjust the spice level to your preference by adding more or less chili powder.
• To make the dish even creamier, add a dollop of Greek yogurt before serving.
• For a smoky flavor, char the onions and garlic slightly before adding them to the skillet.
• Serve with a side of cooling yogurt raita to balance the richness of the butter chicken.