Butter Chicken
Easy and creamy Butter Chicken, better than takeout, perfect for a delicious meal.
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 inches fresh ginger grated
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 0.5 teaspoon chili powder optional
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 15 ounces tomato sauce or passata
- 0.5 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
If needed, deglaze the pan after browning the chicken. Skinless boneless chicken thighs work well. The passata can be substituted with tomato sauce. This dish is medium spicy; omit the chili powder for children. Sugar can be added for sweetness if desired. Adjust seasoning as necessary. Garnish with fresh herbs before serving. Leftovers can be refrigerated for up to 5 days or frozen for 3 months.
Nutrition
Serving: 1servingCalories: 406kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 14gCholesterol: 161mgSodium: 605mgPotassium: 983mgFiber: 2gSugar: 4gVitamin A: 1368IUVitamin C: 11mgCalcium: 55mgIron: 2mg
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