Get ready to embark on a mouthwatering journey that will transform your dinner table into a flavor paradise! This Chicken Butter and Cream Boom is not just a recipe—it's a culinary experience that will make your taste buds dance with joy. Imagine tender chicken pieces bathed in a luxuriously rich, creamy sauce that's bursting with aromatic Indian spices, promising to elevate your home cooking from ordinary to extraordinary in just 35 minutes!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1/2 cup butter
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by cubing the chicken breast into 1-inch pieces, finely chopping the onion, mincing the garlic and ginger, and measuring out the spices.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add half of the butter and allow it to melt completely and start to slightly foam.
- Add the chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes. The onions should develop a light golden color but not burn.
- Introduce the minced garlic and ginger to the skillet, stirring continuously for about 30-45 seconds until their aromas become fragrant and release their essential oils.
- Add the cubed chicken pieces to the skillet, spreading them in a single layer. Allow them to sear and develop a golden-brown exterior, turning occasionally to ensure even cooking.
- Sprinkle the garam masala and salt over the chicken, stirring to coat each piece evenly with the spices. Cook for an additional 2-3 minutes to allow the spices to bloom and integrate with the meat.
- Reduce the heat to medium-low and pour in the heavy cream. Stir gently to combine, ensuring the cream coats the chicken evenly.
- Add the remaining butter to the skillet, which will help create a rich, silky sauce. Simmer the chicken in the cream sauce for 10-12 minutes, stirring occasionally to prevent sticking.
- Check the chicken's internal temperature to ensure it has reached 165°F (74°C). The sauce should have thickened and become luxuriously creamy.
- Remove from heat and let the dish rest for 2-3 minutes to allow the sauce to further settle and flavors to meld.
- Garnish with freshly chopped cilantro just before serving. Serve hot with steamed basmati rice or warm naan bread.
Tips
- Temperature is Key: Ensure your chicken reaches exactly 165°F (74°C) for perfect, juicy meat.
- Spice Blooming: Take time to sauté your garam masala to release its full, deep flavor profile.
- Cream Sauce Secrets: Stir gently and consistently to prevent the cream from separating or burning.
- Ingredient Quality Matters: Use fresh, high-quality heavy cream and butter for the richest taste.
- Resting Time: Allow the dish to rest for a few minutes after cooking to let flavors meld together.
- Garnish Generously: Fresh cilantro isn't just decoration—it adds a bright, fresh contrast to the rich sauce.
- Serving Suggestion: Pair with basmati rice or naan to soak up every delicious drop of the creamy sauce.
Nutrition Facts
Calories: 660kcal
Carbohydrates: 5g
Protein: 36g
Fat: 59g
Saturated Fat: 36g
Cholesterol: 180mg
