Ingredients
- 2 tablespoons butter
- 1 tablespoon neutral oil
- 1 pound boneless skinless chicken thighs or chicken breast cut into small bite-size pieces
- 1 teaspoon salt divided
- 3 cloves garlic finely minced or grated
- 1 tablespoon fresh ginger finely minced or grated
- 2 tablespoons tomato paste
- ½ cup tomato sauce or crushed tomatoes
- ½ cup heavy cream
- ¼ cup water plus more as needed
- 2 teaspoons garam masala
- 1 teaspoon paprika preferably Kashmiri chili powder if you have it
- ½ teaspoon ground cumin
- ½ teaspoon sugar or honey
- 1 tablespoon butter extra, to finish
- ½ teaspoon kasuri methi optional but highly recommended
- Chopped cilantro for garnish
- Cooked rice or naan to serve
Instructions
- Heat 2 tablespoons butter and oil in a large skillet over medium-high heat. Add chicken and ½ teaspoon salt. Cook for 4 to 5 minutes, stirring occasionally, until golden and mostly cooked through.
- Lower heat to medium. Add garlic, ginger, tomato paste, garam masala, paprika, cumin, and remaining ½ teaspoon salt. Stir for 45 to 60 seconds, until fragrant.
- Add tomato sauce, cream, water, and sugar or honey. Stir well and simmer for 3 to 4 minutes, until the chicken is cooked through and the sauce is creamy.
- Stir in the remaining 1 tablespoon butter and kasuri methi, if using. Add a splash of water if the sauce is too thick. Taste and adjust salt.
- Serve hot over rice or with naan. Garnish with chopped cilantro.
Notes
- Use chicken thighs for the juiciest result.
- Cut the chicken small so it cooks quickly.
- Kasuri methi is optional, but adds great butter chicken flavor.
- Add a splash of water if the sauce gets too thick.
- For dairy-free, use oil instead of butter and coconut cream instead of heavy cream.