Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/4 cup unsalted butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup tomato puree
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Time

Preperation: Approximately 15 minutes

Cooking: Approximately 30-40 minutes

Steps

1. In a large pan or skillet, melt the butter over medium heat.
2. Add the chopped onions and cook until they are soft and golden brown.
3. Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes.
4. Add the ground cumin, coriander, turmeric, paprika, and chili powder to the pan. Stir well to coat the onions, garlic, and ginger with the spices.
5. Add the chicken pieces to the pan and cook until they are browned on all sides.
6. Pour in the tomato puree and stir to combine. Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
7. Stir in the heavy cream and season with salt to taste. Cook for an additional 5 minutes to allow the flavors to meld together.
8. Remove from heat and garnish with fresh cilantro.

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Serve the Indian Butter Chicken with steamed basmati rice, naan bread, or your preferred accompaniments.