The Easiest Butter Chicken You’ll Ever Make
This creamy, aromatic butter chicken is my go-to comfort dish because it's rich with fragrant spices and that unmistakable Fadwa Butter Chicken Masala flavor. I use Amul butter for its authentic taste and velvety texture, and finish it with a touch of heavy cream for that restaurant-style smoothness. Serve it with warm naan or fluffy basmati rice for the ultimate cozy meal.
Ingredients
- 2 boneless, skinless chicken breasts cut into bite-sized chunks
- 1 1/2 tbsp ghee
- 2 tbsp Fadwa Butter Chicken Masala
- Salt to taste
- 1/4 tsp chili powder or more for heat
- 1 heaping tbsp tomato paste
- 1 tbsp sugar
- 1 small pack Amul butter, cut into cubes 80-100 grams
- 1/4 cup heavy cream or more if desired
- chopped Fresh cilantro for garnish
Instructions
- Cut the chicken breasts into bite-sized chunks. Pat them dry with a paper towel so they sear nicely.
- In a large pan, melt the ghee over medium heat. Add the chicken pieces and sauté until they are about halfway cooked and look light golden on the outside but still soft inside.
- Sprinkle in the Fadwa Butter Chicken Masala, then add salt and chili powder. Stir well so every piece of chicken is coated with the seasoning.
- Add the tomato paste and mix thoroughly. Stir in the sugar and let it dissolve into the sauce - this balances the tomato paste acidity and gives the dish a signature buttery sweetness.
- Drop in the cubes of Amul butter and let them melt slowly, coating the chicken and forming a silky base. The sauce will start to thicken and take on a glossy, rich color.
- When the chicken is about ¾ done and tender, pour in the heavy cream. Stir gently to combine and let it simmer for 2–3 minutes. Immediately turn the heat off. Do not overcook the cream; you just want everything to come together smoothly.
- Once the sauce looks luscious and the chicken is fully cooked, remove from heat. Garnish with fresh cilantro. Serve hot with warm naan or a side of fragrant basmati rice.
Notes
- Use Amul butter for the most authentic flavor; its richness makes a big difference.
- If your sauce thickens too much, add a splash of water or cream.
- No need for kasuri methi (fenugreek leaves). Fadwa Masala already contains it!