Oh, butter chicken—it’s like a warm hug on a chilly evening, isn’t it? Growing up, I always thought of it as the dish that could make a rainy day feel like sunshine. This recipe, which I stumbled upon during one of those late-night recipe rabbit holes, will fill your kitchen with aromas that dance like autumn leaves in the breeze.
Steps
- Warm a frying pan and add vegetable oil along with 1 tablespoon of butter. Sauté the diced chicken breast until it turns golden brown, then shift the chicken to one side and melt the remaining butter.
- Introduce the garlic and ginger to the pan, cooking until they release their aroma, which takes about a minute. Stir in the spices and salt, and continue cooking for another minute before adding the passata.
- Mix all the ingredients thoroughly, cover the pan with a lid, and let it simmer over medium heat for 5-10 minutes, allowing the chicken to cook and flavors to meld together.
- Remove the lid carefully, incorporate the cream into the sauce, and let it thicken slightly. Serve the butter chicken warm over rice, garnished with chopped parsley, mint, or cilantro.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons (28 g) butter, divided
- 2 pounds (900 g) chicken breasts, skinless and boneless, diced into bite-size pieces
- 5 cloves garlic, about 5 teaspoons, minced
- 2 inch (5 cm) piece of 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 can (400 ml) tomato sauce or passata
- ½ cup (120 ml) heavy cream
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
- Cooked rice
- Naan bread
Nutritional Values
Calories: 2436kcal | Carbohydrates: 60g | Protein: 210g | Fat: 150g | Saturated Fat: 84g | Cholesterol: 966mg | Sodium: 3630mg | Potassium: 5898mg | Fiber: 12g | Sugar: 24g | Vitamin A: 8208IU | Vitamin C: 66mg | Calcium: 330mg | Iron: 12mg
FAQ
- Is this butter chicken recipe suitable for a plant-based diet?
- Yes, you can try the vegan cauliflower butter “chicken” version, which is designed to be just as delicious as the chicken version, catering to those following a plant-based diet.
- What if I can’t find garam masala at my local store?
- You can make your own garam masala at home. A simple recipe is provided in the article, which allows you to create this spice blend using common spices you might already have.
- How spicy is this butter chicken recipe?
- This butter chicken is moderately spicy. If you’re preparing it for children or prefer a milder dish, you can omit the chili powder to reduce the heat level.
- What can I serve with butter chicken?
- Butter chicken pairs well with basmati rice, brown rice for a healthier option, or even coconut rice for an indulgent twist. Naan bread is also a great choice to enjoy the sauce fully.
- Can I make this recipe dairy-free?
- Yes, you can substitute the heavy cream with full-fat canned coconut milk to create a dairy-free version of this butter chicken.
Tips
- To achieve a silky smooth texture in your butter chicken, make sure to crush the garlic and grate the ginger instead of mincing them. This prevents any unexpected crunchiness in the dish.
- If you can’t find garam masala in stores, consider making your own mix at home. Homemade garam masala is often healthier and more cost-effective, and you can find easy recipes online.
- For a dairy-free version of this recipe, replace the heavy cream with full-fat canned coconut milk. This substitution will still provide a creamy texture while accommodating dietary preferences.
- When reheating leftovers, add a splash of water to the sauce before microwaving to prevent it from becoming too thick. This ensures the dish maintains its desirable consistency.
Equipment
- Instant Pot – If you want to try the Instant Pot version of butter chicken.
- Garlic Press – For efficiently crushing garlic.
- Grater – To grate fresh ginger.
- High-quality Chef Knife – A sharp knife is essential for cutting chicken and other ingredients evenly.
