This butter chicken recipe is the perfect blend of tangy spice and warmth for the fall. Whenever I cook I like to either do a one pot dish or make multiple dishes in one pot, one after the next without having to clean it in between. I hope you know what I mean when I say that cause let’s not be gross as I don’t mean days or even hours… I mean cooking and not cleaning it for back to back dishes, ie. Saute veggies, then chicken, etc. This dish is perfect for that as you can cook it in a dutch oven or even do a crockpot dinner with it.
For the tomato sauce that I use, you can either puree a couple tomatoes in a blender or food processor to make the tomatoes into a sauce or you can use a can, whatever meets your needs that day. You can also substitute the heavy cream with yogurt (it may look a little curdled but it still tastes amazing) or a 2% milk works as well.
This butter chicken tastes great served over a bed of basmati rice or dipped with fresh naan bread. I’ll be posting a simple and quick recipe for naan bread shortly.
Enjoy!
Made with love, Zarine
Butter Chicken
- 4 tbsp ghee
- 1 medium sized yellow onion (finely chopped)
- 1 tbsp ginger garlic paste
- 1 tbsp chili powder or cayenne pepper
- ¼ tbsp fenugreek powder
- 1 tbsp garam masala
- 2 tbsp tandoori masala
- 1½ tbsp cumin powder
- 1 cup tomato sauce (pureed tomato can is fine) – can add more as per taste
- 1 cup heavy cream
- 1 lb chicken breast cut into 1” pieces
- Salt and pepper to taste
- Cilantro and lime to garnishInstructions
Using a dutch oven or pot melt the butter and ghee
Add in the onion, ginger garlic paste, and all the spices.
Sitr it for a minute or two on low heat to allow the spices to cook.
Add in the tomato sauce, cream, and salt and pepper to taste
Stir the sauce at this point and taste to see if you would like it spicier and add additional chili powder if needed.
Add in the chicken cubes and let simmer until the chicken is fully cooked, about 10 minutes.
Garnish with cilantro and lime.
