Do you love Indian food but find it tough to recreate the yummy restaurant flavors at home? Well, today I’m going to share the best Indian butter chicken recipe that will make your mouth water in no time.
How to Make Indian Butter Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 onion, minced
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 cup butter
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tandoori masala
- 3 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon garam masala
Directions
Start by preheating the oven to 375 degrees. Next mince 1 onion and 1 tablespoon of garlic. Set the onion and garlic aside for a minute.
Cube 1 and a half pounds of skinless boneless chicken breasts and place the pieces in a large bowl. Pour 2 tablespoons of vegetable oil over the chicken and mix well.
Season the chicken with 2 tablespoons of tandoori masala and spread it on the baking sheet. Bake the chicken for 12 minutes or until it’s no longer pink in the center.
Remove the chicken from the oven and cover with foil while you prepare the sauce.
Take out 1 cup of butter. Place the skillet over medium heat and add a few tablespoons of butter. As the butter melts, add the onion and the garlic. Cook slowly and stir them until the onions are caramalized into a dark brown color.
This will take about 15 minutes. Remove the onions from the heat.
Now place a large saucepan over medium-high heat. Put the remaining butter in the saucepan. Add a can (15-ounce) of tomato sauce, 3 cups of heavy cream, 2 teaspoons of salt, 1 teaspoon of Cayenne pepper and 1 teaspoon of garam masala.
Stir the mixture and bring it to a simmer. Then reduce the heat to low and cover the saucepan. Simmer the sauce for 30 minutes. Stir it occasionally. Then add the caramelized onions and baked chicken pieces.
Simmer everything for another 5 minutes and it’s ready to serve. You can serve it with basmati rice, warm naan bread or even steamed green beans. Sounds delicious right?
Indian Butter Chicken
This Indian butter chicken with basmati rice, warm naan bread or steamed green beans will make your mouth water in no time.
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 onion (minced)
- 1 tbsp minced garlic
- 1 tsp cayenne pepper
- 2 tbsp vegetable oil
- 1 cup butter
- 1 can tomato sauce (15 ounce)
- 2 tbsp tandoori masala
- 3 cups heavy cream
- 2 tsp salt
- 1 tsp garam masala
Instructions
-
Preheat the oven to 375 degrees.
-
Mince 1 onion and 1 tablespoon of garlic. Set the onion and garlic aside for a minute.
-
Cube 1 and a half pounds of skinless boneless chicken breasts and place the pieces in a large bowl.
-
Pour 2 tablespoons of vegetable oil over the chicken and mix well.
-
Season the chicken with 2 tablespoons of tandoori masala and spread it on the baking sheet.
-
Bake the chicken for 12 minutes or until it's no longer pink in the center.
-
Remove the chicken from the oven and cover with foil while you prepare the sauce.
-
Take out 1 cup of butter. Place the skillet over medium heat and add a few tablespoons of butter.
-
As the butter melts, add the onion and the garlic. Cook slowly and stir them until the onions are caramelized into a dark brown color. This will take about 15 minutes. Remove the onions from the heat.
-
Place a large saucepan over medium-high heat. Put the remaining butter in the saucepan.
-
Add 1 can of tomato sauce (15 ounce), 3 cups of heavy cream, 2 teaspoons of salt, 1 teaspoon of Cayenne pepper and 1 teaspoon of garam masala.
-
Stir the mixture and bring it to a simmer. Then reduce the heat to low and cover the saucepan.
-
Simmer the sauce for 30 minutes. Stir it occasionally. Then add the caramelized onions and baked chicken pieces.
-
Simmer everything for another 5 minutes and serve.
Pam says
This looks amazing! I’m going to try it this week for my family.