Butter Chicken
A super easy and creamy butter chicken recipe that tastes better than any Indian takeout.
Equipment
- frying pan
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons butter divided
- 2 pounds chicken breasts skinless, boneless, diced into bite-size pieces
- 5 cloves garlic about 5 teaspoons, minced
- 2 inch fresh ginger grated
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- ½ teaspoon chili powder optional
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 15 ounce tomato sauce or passata
- ½ cup heavy cream
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
For serving
- cooked rice
- naan bread
Instructions
- In a frying pan, heat vegetable oil and melt 1 tablespoon of butter. Brown the diced chicken breast until golden. Move the chicken to one side, and melt the rest of the butter.
- Add the garlic and ginger, and cook until fragrant (about 1 minute). Add all of the spices, and the salt, stir and cook for a minute then add the passata.
- Give everything a mix, cover with a lid and simmer on medium heat for 5-10 minutes for the chicken to cook and the flavors to settle.
- Carefully open the lid, and stir in the cream, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley, mint, or cilantro.
Notes
This dish is medium spicy, so if you're feeding children then I recommend that you leave the chili powder out. Traditionally, a little bit of sugar is added to the sauce for sweetness. Feel free to adjust seasoning if the butter chicken is bland, and garnish with fresh herbs before serving.
Nutrition
Serving: 1plateCalories: 406kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 14gCholesterol: 161mgSodium: 605mgPotassium: 983mgFiber: 2gSugar: 4gVitamin A: 1368IUVitamin C: 11mgCalcium: 55mgIron: 2mg
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