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Spicy Butter Chicken Recipe

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5 from 129 reviews

A rich and flavorful Spicy Butter Chicken recipe featuring tender chicken breast chunks marinated and seared, then simmered in a creamy, spiced tomato sauce blended smooth for a luxurious texture. Perfectly balanced with smoky paprika, garam masala, and a kick of heat, this dish pairs wonderfully with naan, basmati rice, or your favorite side.

Ingredients

Spicy Butter Chicken:

  • 2 lbs. organic chicken breast, chopped into chunks
  • 2 tsps On Everything All-Purpose Blend
  • 2 tsps smoked paprika, divided
  • 2 Tbsps extra virgin olive oil
  • 2 Tbsps unsalted butter
  • 1 onion, chopped (yellow, white, or red)
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Garam Masala (or cumin + allspice mix)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • Pinch of cayenne pepper
  • 1 (14 oz.) can diced organic tomatoes (or 2 cups fresh diced tomatoes)
  • 1 cup organic heavy cream
  • ½ cup organic chicken stock (or chicken bone broth)

Garnish:

  • Chopped fresh parsley, optional

Instructions

  1. Season the Chicken: In a bowl, combine the cleaned and rinsed chicken chunks with 1 teaspoon of smoked paprika and the All-Purpose Blend seasoning. Let the chicken sit for 5-10 minutes to absorb the flavors. For best results, place the coated chicken in a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken come to room temperature for 15-20 minutes.
  2. Sear the Chicken: Heat a medium skillet over medium-high heat and add the extra virgin olive oil. Once hot, add the seasoned chicken chunks and cook each side for about 3-4 minutes until they develop a brown sear. Remove the chicken from the skillet and set aside.
  3. Make the Spicy Butter Sauce: In the same skillet over medium-high heat, add the unsalted butter and melt it. Add minced garlic, chopped onions, and fresh ginger, sautéing until the mixture is fragrant and the onions turn golden. Add the diced tomatoes, remaining All-Purpose Blend, garam masala, turmeric, smoked paprika, red pepper flakes, cayenne pepper, dried parsley, sea salt, and black pepper. Stir well to combine and let it cool slightly.
  4. Blend the Sauce: Carefully transfer the sauce mixture to a high-powered blender and blend for 2-3 minutes until the sauce is completely smooth and creamy.
  5. Assemble and Simmer: Return the blended sauce to the skillet over medium-high heat. Add the seared chicken chunks and stir to combine. Reduce the heat to low and simmer gently until the sauce thickens and the chicken is cooked through and tender, about 15-20 minutes. For added richness, optionally stir in 2 extra tablespoons of butter during this stage.
  6. Serve: Garnish with chopped fresh parsley if desired. Serve the spicy butter chicken hot with naan bread, cooked basmati rice, coconut rice, brown rice, baked sweet potatoes, pita bread, or mashed potatoes for a complete meal. Bon Appétit!

Notes

  • You can make your own On Everything All-Purpose Blend following a personal recipe for authentic flavor.
  • Adjust red pepper flakes and cayenne pepper according to your preferred heat level.
  • Using chicken bone broth instead of chicken stock adds extra nutrients and depth of flavor.
  • Marinating the chicken overnight enhances the flavor and tenderness significantly.
  • Additional butter can be added to the sauce for an even richer texture.
  • This dish pairs perfectly with various side dishes such as naan, rice varieties, or roasted potatoes.

Find it online: https://mealsbykate.com/spicy-butter-chicken-recipe/