Butter Chicken Stew
A creamy, spiced butter chicken stew that’s rich in protein and full of flavor. Quick to make and perfect for weeknight dinners, it pairs beautifully with rice or naan for a satisfying meal.
Equipment
- 1 Dutch oven or heavy-bottomed pot
- 1 medium mixing bowl
- 1 Spatula or Wooden Spoon
- 1 Cutting board
- 1 Chef’s knife
- Measuring Spoons and Cups
Ingredients
Dry Rub
- 1 tbsp garam masala
- 1 tsp kosher salt
- 1 tsp turmeric
- 1 tsp cumin
- ¼ tsp freshly ground black pepper
- Pinch cayenne pepper
- 2.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
Butter Chicken Stew
- 5 tbsp unsalted butter divided
- 1 large onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 small chile seeded and minced
- 1 tbsp garam masala
- 1 tsp kosher salt
- 1 tbsp tomato paste
- 15 oz tomato sauce 1 can
- 1 tsp sugar
- 1 cinnamon stick
- ⅔ cup chicken stock
- 1 cup heavy cream
To Serve
- Fresh cilantro chopped
- Cooked basmati rice
- Naan
Instructions
- Prepare the Spice Rub and Chicken: Start by creating a fragrant spice rub that will infuse your chicken with bold, warming flavors. In a medium mixing bowl, combine 1 tablespoon garam masala, 1 teaspoon kosher salt, 1 teaspoon turmeric, 1 teaspoon cumin, ¼ teaspoon freshly ground black pepper, and a pinch of cayenne. Mix well until the spices are evenly blended. Add 2.5 pounds of cubed boneless, skinless chicken to the bowl and toss thoroughly until every piece is coated in the aromatic mixture. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken deeply. If you have extra time, letting it marinate longer will make the chicken even more flavorful.
- Sear the Chicken: Heat 2 tablespoons of unsalted butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Once the butter is melted and shimmering, carefully add the marinated chicken cubes in a single layer. Allow the chicken to cook undisturbed for a few minutes until the edges start turning opaque and lightly golden. Stir occasionally to ensure even searing. Your goal here is not to fully cook the chicken, but to lock in the juices and develop a light caramelized crust. Once most of the pink is gone, remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: Add another 2 tablespoons of butter to the same pot. Once melted, add the diced onion and minced chile. Stir frequently and cook for about 10 minutes, until the onions turn golden brown and fragrant. The slow sauté allows the natural sweetness of the onions to develop, creating a rich base for the stew. Next, add 3 minced garlic cloves and 1 tablespoon grated fresh ginger. Sprinkle in 1 teaspoon kosher salt to help draw out moisture and enhance the flavor. Cook for an additional 2-3 minutes, stirring often, until the mixture is aromatic but not browned.
- Build the Flavor Base: Sprinkle 1 tablespoon garam masala over the aromatics and add 1 tablespoon tomato paste. Stir continuously for 1 minute, letting the spices bloom and the tomato paste slightly caramelize.This step deepens the overall flavor of the stew, giving it that signature richness that makes butter chicken so irresistible.
- Add Liquids and Simmer: Pour in 15 ounces of tomato sauce and 2/3 cup chicken stock, stirring to combine. Add 1 teaspoon sugar to balance the acidity of the tomatoes, and place 1 cinnamon stick in the mixture to infuse a subtle warmth. Reduce the heat to low and bring the mixture to a gentle simmer, not a boil, to prevent breaking the sauce. Once the sauce is simmering, return the seared chicken along with any collected juices to the pot. Stir gently to coat the chicken in the rich sauce. Let the chicken simmer, uncovered, for 15 minutes, allowing it to finish cooking and absorb the layers of flavor.
- Finish with Cream and Butter: Stir in 1 cup heavy cream, blending it into the sauce to create a smooth, luscious texture. Add the remaining 1 tablespoon of butter and gently stir until melted. This final touch gives the stew a silky finish and a decadent, comforting flavor. Taste the sauce and adjust salt or spices as needed.
- Serve and Garnish: Ladle the creamy butter chicken stew over fluffy basmati rice, ensuring each serving gets plenty of sauce. Sprinkle generously with freshly chopped cilantro for a burst of color and freshness. Serve alongside warm naan for dipping and soaking up every bit of the sauce.
Notes
- Marinate the chicken for at least 30 minutes; longer marination enhances flavor and tenderness.
- Sear the chicken lightly; it will finish cooking in the sauce, keeping it juicy.
- Avoid boiling after adding cream to prevent the sauce from separating.
- Adjust spice levels to taste by increasing or reducing cayenne and fresh chile.
- Serve with basmati rice or naan for a complete, satisfying meal.
- Leftover stew tastes even better the next day as the flavors continue to meld.
- Cinnamon stick adds warmth; remove before serving to avoid overpowering.
