Butter Chicken
This easy to make, flavorful Butter Chicken recipe is perfectly spiced and creamy. It rivals anything you can get out of a jar or from takeout and is surprisingly simple to do. Serve with rice and naan for a complete meal you will want to make again soon!
Ingredients
Spice Mix
- 1 1/2 tablespoons garam masala
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 3/4 teaspoon ginger powder
- 3/4 teaspoon salt
Chicken Marinade
- 1 lb skinless chicken breast cut into bite sized pieces
- 1/2 cup yogurt
- 1 tablespoon oil
- 2 teaspoons spice mix (see above)
Other Ingredients
- 4 tablespoons ghee or butter, divided (I often just use butter)
- 1 tablespoon oil
- 2 cups tomato passata
- 1/2 cup cream
- coriander to garnish
Instructions
- Begin by mixing all of the ingredients for the spice mix in a small bowl. Set aside.
- Pat the chicken dry and cut into bite sized cubes. Place yogurt and 2 teaspoons of spice mix into a medium sized bowl and mix well. Add the chicken and mix to coat. Cover with plastic wrap and let it marinade in the fridge for at least 30 minutes or overnight.
- Heat a tablespoon of oil and a tablespoon of ghee in a large pot or dutch oven. Add the chicken and cook, ensuring it browns on all sides about 5-6 minutes. Add the passata and remaining spice mix. Bring it to a simmer and then cover and let it continue simmering for 15 minutes.
- Uncover pot and stir in cream and remaining 3 tablespoons butter. Simmer for 5 minutes. Taste and adjust as needed. If the sauce feels to acidic, add more brown sugar. If more spice is needed or salt, adjust accordingly.
- Sprinkle with coriander. Serve with basmati rice or naan.
Nutrition
Calories: 519kcalCarbohydrates: 19gProtein: 29gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 156mgSodium: 640mgPotassium: 1099mgFiber: 4gSugar: 11gVitamin A: 1324IUVitamin C: 16mgCalcium: 99mgIron: 3mg
Tried this recipe?Let us know how it was!