Butter Chicken

Let's Cook

1. 1Prepare the ingredients

   5 min

   Start by gathering all your ingredients: 1.5 lbs chicken thighs, 4 tablespoons butter, 1 onion, 3 cloves garlic, 1 tablespoon ginger, 1.5 cups tomato sauce, 1 cup heavy cream, 2 cups basmati rice, and 4 pieces garlic naan. Chop the onion into small pieces, mince the garlic cloves, and grate the ginger using a microplane or fine grater. Cut the chicken thighs into bite-sized pieces if they aren't already. This prep ensures everything is ready to go, making the cooking process smooth and enjoyable. When cooking the chicken, ensure it reaches an internal temperature of 165°F (74°C) for safe consumption.

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   Thighs are the right call here — breast meat tightens and goes stringy in the cream simmer. Grate ginger across the fibers, or peel and freeze it first so the strings shear instead of tangling on the microplane.

2. 2Sauté the onions

   6 min

   Heat a large (12-inch) skillet over medium heat and add 2 tablespoons of butter. Once melted, add the chopped onion and sauté, stirring occasionally, for about 5 to 6 minutes, or until the onions are translucent and soft. This step builds the foundation of flavor for your butter chicken, allowing the sweetness of the onions to develop. When you add the chicken thighs, ensure they are cooked to an internal temperature of 165°F (74°C) for food safety.

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   Stir occasionally to prevent the onions from browning too much.

3. 3Add garlic and ginger

   2 min

   Stir in the minced garlic and grated ginger into the skillet with the onions. Cook for an additional minute, stirring constantly, until the mixture is fragrant. This step is crucial as it releases the aromatic oils from the garlic and ginger, enhancing the overall flavor of the dish. Be careful not to let the garlic brown, as it can become bitter.

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   A minute is the outer limit; grated ginger is wet and will spit before it colors. If the pan looks dry and things stick, add the tomato sauce a beat early rather than more butter.

4. 4Cook the chicken

   10 min

   Add the cut chicken thighs to the skillet, spreading them out evenly. Cook for about 8 to 10 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C). This browning adds depth of flavor to your dish. Make sure the chicken is cooked through, as this ensures a tender and juicy result.

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   Pat the chicken dry before adding to the skillet for a better sear.

5. 5Simmer with tomato sauce

   15 min

   Pour in the tomato sauce and add the remaining 2 tablespoons of butter. Stir to combine, then reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. This allows the flavors to meld beautifully and the chicken to absorb the rich tomato sauce. Stir occasionally to prevent sticking and to ensure even cooking. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.

6. 6Add cream and finish

   5 min

   After simmering, stir in the heavy cream and increase the heat slightly to maintain a gentle simmer. Let it cook for an additional 5 minutes, stirring occasionally, until the sauce is creamy and slightly thickened. Ensure the chicken thighs have reached an internal temperature of 165°F (74°C) for safe consumption. This step gives your butter chicken its signature richness and luxurious texture, making it irresistible.

7. 7Plate and serve

   4 min

   To serve, fluff the 2 cups of basmati rice with a fork and divide it among plates. Spoon the creamy butter chicken over the rice, and serve with garlic naan on the side. Enjoy your delicious homemade butter chicken dish, and don't forget to garnish with fresh cilantro if you have some on hand for an extra pop of flavor!