A delightful take on the classic butter chicken, this recipe is both flavorful and easy to prepare.
Heat the butter in a large saucepan over medium heat until melted.
Use unsalted butter to control the salt level in the dish.
Add the chopped onion and minced garlic to the pan and sauté until the onion is soft and translucent.
Stir frequently to prevent the garlic from burning.
Cut the chicken into bite-sized pieces.
Ensure uniform pieces for even cooking.
Mix the ground ginger, cumin, cayenne pepper, turmeric, cinnamon, and salt in a bowl.
Adjust the cayenne pepper to your spice preference.
Toss the chicken pieces in the spice mixture until evenly coated.
Let the chicken sit for a few minutes to absorb the flavors.
Add the spiced chicken to the pan with the onions and cook until lightly browned on all sides.
Avoid overcrowding the pan to ensure even browning.
In a bowl, whisk together the tomato sauce, yogurt, sour cream, and garam masala.
Whisk until smooth for a creamy sauce.
Pour the sauce over the chicken mixture, bring to a boil, then reduce heat and simmer covered for 15 minutes.
Stir occasionally to prevent sticking.
Serve the butter chicken over rice and garnish with fresh cilantro if desired.
Pair with naan bread for a complete meal.
