Restaurant-style butter chicken recipe made in the comfort of your home with the same great taste. Chicken marinated in Indian Inspired spices to create juicy and tender chicken chunks, simmered in a rich and creamy sauce. The most authentic and delicious Indian butter chicken recipe you will ever have. Serve over some basmati rice, quinoa, or brown rice, and a side of Naan for dipping. This healthy butter chicken recipe is dairy-free and also keto-friendly for those looking for a low carb creamy buttery chicken meal.
HOW TO MAKE BUTTER CHICKEN
Marinade the chicken: Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
Cook the chicken: Heat 2 tablespoons of ghee or clarified butter in a large skillet over
medium-high heat. Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides. Cook the chicken in batches, if necessary, and
don’t worry about cooking it all the way through at this stage. Transfer the browned chicken to a plate.
To make the sauce: Add another tablespoon of ghee to the skillet, and reduce to medium heat. Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine. Cook
the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally. Stir in the coconut cream, and return to a simmer.
Add in the chicken to sauce: Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce. Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
Garnish and serve: Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.