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Butter chicken

Butter Chicken

Ingredients

  • 1 tbsp oil
  • 1 tbsp butter
  • 1 medium onion, diced
  • 1 tsp fresh ginger, minced or grated (or paste)
  • 2–3 garlic cloves, minced or crushed
  • 1 ½ lbs (about 2–3) boneless, skinless chicken breasts, cut into ¾-inch chunks
  • 4 tbsp tomato paste (or 8 oz can tomato sauce)
  • 1 tbsp garam masala
  • 1 tsp chili powder or paprika (adjust to taste)
  • 1 tsp fenugreek (powder, seeds, or mustard seeds – optional)
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 cup heavy cream (or half & half, or yogurt for lighter version)
  • Hot cooked rice and naan, for serving

Utensils

  • Large skillet or saucepan
  • Wooden spoon
  • Knife and chopping board

Information

Cost: $$
Preparation time: 35 minutes
Yield: 4 servings (300 g each)

Preparation Method

  1. Heat oil and butter in a large skillet over medium-high heat. Add diced onions and sauté 3–4 minutes until lightly golden.
  2. Stir in ginger and garlic, cook for 30 seconds, stirring constantly to avoid burning.
  3. Add chicken, tomato paste (or sauce), and all spices. Cook 5–6 minutes until chicken is cooked through.
  4. Stir in heavy cream. Reduce heat and simmer 8–10 minutes, stirring occasionally.
  5. Serve hot over basmati rice or with naan. Garnish with fresh cilantro if desired.