TheCrimsonKnight: **Ingredients:**
for 4 servings
2 lb chicken breast
salt, to taste
pepper, to taste
1 teaspoon chili powder
½ teaspoon turmeric
6 tablespoons butter, divided into 2 tablespoon chunks
1 ½ cups yellow onion, diced
3 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1 tablespoon ginger, grated
3 cloves garlic, minced
1 cinnamon, 3 inch (8 cm) stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
fresh cilantro, chopped for garnish
rice, for serving
**Preparation:**
Marinate chicken breast in chili powder, turmeric, salt and pepper.
Let it sit for 15 minutes.
Brown chicken in 2 Tbsp. of butter, remove and set aside.
Melt another 2 Tbsp. of butter over medium heat, add onions, garlic, garam masala, grated ginger, chili powder, ground cumin, cayenne pepper, cinnamon, salt and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer.
Add the water and cream, bring back to a simmer.
Return the chicken and simmer covered for another 10 -15 minutes.
Stir in the last 2 tbsp of butter and additional salt and pepper to taste.
Serve garnished with cilantro on top of rice.
Enjoy!
[Source](https://tasty.co/recipe/easy-butter-chicken)
gnomesteez: How about yogurt as a substitute for cream? Seems more traditional that way
Steveflip: Maybe actually cook the onions….
3Suze: Do you think you could use (canned) coconut milk instead of heavy cream? It seems that it would give it the SE Asian flavor
BasementBenjamin: Needs more butter
Monster-Zero: That is some thin-ass sauce. I’d recommend throwing some starch in there to thicken it up a bit
flippingjax: I’ve used this exact recipe multiple times but I always make the sauce first and cook the raw chicken in it then simmering for at least an hour. The sauce gets much thicker and the chicken is so tender
silkin: If you were to use a yoghurt rather than heavy cream, would you just use Greek yoghurt or?
daniel1898: This seems very similar to chicken tikka masala.
Here is a recipe:
http://foodwishes.blogspot.com/2014/10/chicken-tikka-masala-god-save-curry.html?m=1
TH4DD3U5: Indian Butter chicken is made with shredded chicken and loads of butter and cream. Never seen anyone add pepper powder or cayenne pepper to this dish, black pepper is added directly to most dishes but not this one. This is a sweet & spicy dish. Mainly though, it’s eaten with Butter Naan, Butter Roti or Chapati. Not with rice. Biryani is what the usual choice is after Roti and Butter Chicken.
[This is how I’ve always had it](https://www.youtube.com/watch?v=a03U45jFxOI)
shadow_wraith90: Boop for later
Djkindle: You don’t put butter in butter chicken. Learn how to cook it should be heavy cream all the way.
brCAVSfan: That’s the thinest stroganoff sauce I’ve ever seen.
