Cowboy Butter Chicken: Rich & Creamy Delight (Print Version)

Discover my Cowboy Butter Chicken recipe! A rich, creamy, and flavorful dish with tender chicken, perfect for a comforting weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Contains Dairy, Gluten-Free (verify ingredients)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 4 tablespoons unsalted butter, divided
03 - 1 large yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 cup chicken broth or water
07 - 1 cup heavy cream

→ Flavor Boosters

08 - 2 tablespoons tomato paste
09 - 1 tablespoon smoked paprika
10 - 1 teaspoon chili powder
11 - 1 teaspoon ground cumin
12 - ½ teaspoon ground turmeric
13 - ½ teaspoon garam masala

→ Finishing Touches

14 - ½ cup fresh cilantro, chopped
15 - 1 tablespoon fresh lime juice
16 - Salt and freshly ground black pepper to taste

→ Optional Extras

17 - 1 tablespoon cashew paste (for extra richness)
18 - ½ teaspoon dried fenugreek leaves (kasuri methi)

# Instructions:

01 - First things first, get your chicken ready. Pat those boneless, skinless chicken thighs dry—this is crucial for a good sear, honestly. Season them with a little salt and pepper. Heat some butter in a heavy-bottomed pan or Dutch oven over medium-high heat. Once it's shimmering, add the chicken and sear for about 3-4 minutes per side until beautifully golden brown. You're not cooking it through yet, just getting that amazing crust. Don't overcrowd the pan, or it won't brown properly; do it in batches if you need to. I always try to cram too much in and end up with sad, steamed chicken. Oops!
02 - Remove the seared chicken from the pan and set it aside. Add a little more butter if needed, then toss in your chopped onions. Sauté them until they're soft and translucent, about 5-7 minutes. This is where your kitchen starts to smell absolutely divine! Next, stir in the minced garlic and grated ginger. Cook for just about a minute until fragrant. Don't let them burn, or your sauce will taste bitter—I've made that mistake before, and it was a real bummer. Keep stirring, friend!
03 - Now for the spices! Add the tomato paste, smoked paprika, chili powder, cumin, and turmeric to the pan. Stir everything together and cook for 2-3 minutes, letting those spices bloom in the butter and onion mixture. You’ll notice the color deepening and the aroma becoming incredibly rich. This step is where all those amazing flavors meld together, creating the heart of your Cowboy Butter Chicken. It’s a beautiful, fragrant mess, to be real!
04 - Return the seared chicken thighs to the pan, nestling them into the spice mixture. Pour in enough chicken broth or water to just barely cover the chicken. Bring it to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes. The chicken will finish cooking and become incredibly tender, soaking up all those wonderful flavors. I always peek a few times, just to make sure nothing's sticking, and to enjoy the smell!
05 - Once the chicken is cooked through and super tender, stir in the heavy cream. Let the sauce gently simmer, uncovered, for another 5-10 minutes, allowing it to thicken slightly. This is when the sauce transforms into that rich, velvety texture you’re looking for. Stir in the garam masala now; its warmth really brightens the whole dish. Taste and adjust seasonings—this is your moment to make it perfect for *your* palate!
06 - Finally, remove the pan from the heat. Squeeze in a generous amount of fresh lime juice and sprinkle with plenty of fresh cilantro. Give it a gentle stir. The lime brightens everything, cutting through the richness beautifully, and the cilantro adds a fresh, vibrant finish. Your Cowboy Butter Chicken should be glistening, creamy, and smell absolutely irresistible. Dish it up and prepare for some serious comfort!

# Notes:

01 - Always pat your chicken dry before searing; it makes all the difference for that golden crust.\nThis Cowboy Butter Chicken tastes even better the next day, honestly, so make extra for lunch!\nIf you don't have fresh ginger, you can use a half teaspoon of ground ginger, but fresh is so much zingier.\nServing with warm naan bread is a must for soaking up all that incredible sauce!

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - chopping board
03 - knife
04 - grater

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 45g
Total Carbohydrate: 15g
Protein: 25g

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