The Easiest 30-Minute Butter Chicken

Prep: 15 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

After a long day of work or an especially hectic week, I fall hard and fast for the takeout game. Out of all the choices in my NYC neighborhood, Indian cuisine always makes its way to the top of my list — and, more specifically, Indian butter chicken. There’s so much to love about this classic dish: It’s comforting, creamy, rich, and full of flavor, and never fails to brighten up my day.

Ingredients

1 medium yellow onion
3 cloves garlic
1 (1-inch) piece fresh ginger
1 tablespoon plus 1 teaspoon garam masala, divided
1/2 teaspoon plus 1/4 teaspoon ground turmeric, divided
3/4 teaspoon plus 1/2 teaspoon ground cumin, divided
Pinch cayenne pepper (optional)
2 pounds boneless, skinless chicken breasts or thighs
Kosher salt
Freshly ground black pepper
6 tablespoons unsalted butter, divided
1 (3-inch) cinnamon stick
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 1/4 cups water
1/2 cup heavy cream
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh cilantro
Cooked basmati rice or naan, for serving

Instructions

Finely chop 1 medium yellow onion, grate 3 garlic cloves, peel and grate a 1-inch piece of ginger; place it all in a medium bowl.
Combine 1 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/2 teaspoon ground cumin in a large bowl. Combine 1 tablespoon garam masala, 1/2 teaspoon ground turmeric, 3/4 teaspoon ground cumin, and a pinch of cayenne pepper if desired in a small bowl and set aside. Cut 2 pounds chicken into 1-inch pieces, add to the spices in the large bowl, season with kosher salt and black pepper, and toss to evenly coat.
Melt 4 tablespoons unsalted butter in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook until browned on all sides, about 7 to 8 minutes. Transfer the chicken to a plate; it might not be cooked through.
Add the onion mixture to the pan and cook, stirring frequently, until beginning to soften, about 2 minutes. Add the reserved spices, 1 (3-inch) cinnamon stick, and 1 tablespoon tomato paste, and cook 1 minute more.
Add the can of tomato sauce, 1 1/4 cups water, and the chicken and any accumulated juices, and stir to combine. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce slightly thickens and the chicken is cooked through, 8 to 10 minutes. Meanwhile, chop 2 tablespoons cilantro.
Add 1/2 cup heavy cream, 2 tablespoons unsalted butter, and 1 tablespoon lemon juice to the chicken, and stir to combine. Taste and season with salt as needed. Remove and discard the cinnamon stick. Garnish with the cilantro and serve over basmati rice or with naan.