A QUICK AND FLAVORFUL VERSION OF THE CLASSIC INDIAN CHICKEN CURRY WITH TOMATO, BUTTER, AND WARM SPICES

I would always order Butter Chicken whenever I dined at Indian restaurants. Butter chicken is one of the most popular Indian dishes, known for its rich tomato sauce, butter, and warm spices.

I ran across a recipe for it a few years ago in some magazine. It was kind of a Americanized version. No calls to toast and grind my own spices or use whole cardamoms. It just used bottled ones. It was quite simple. It’s still great.

Over the years, it has evolved into something else. I wanted a quick version of it. Since I make it after a long day, I don’t have the time to marinate the chicken, or make the sauce with blended cashews.

I also do not have the dried fenugreek leaves (kasuri methi) that is a unique flavor. If I remember, I would get it.

The real deal does not use onion, but I added it. Maybe this is called something else now that I have.. Either way, it turns out yummy! That is the point

Of course, If I have the time, I would go all out and make the authentic thing. But here is the Americanized cheat shortcut version.

Butter Chicken

A simple home version

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method

Ingredients

  

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 medium onion diced
• 1 tsp fresh ginger minced
• 3 cloves garlic finely minced
• 3 boneless skinless chicken breasts
• 4 tbsp tomato paste
• 1 1/2 tbsp garam masala
• 1 tsp smoked paprika
• 1 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• fresh cilantro for garnish

Equipment

• 1 Frying Pan

Method

 

1. Cut chicken into 1 inch chunks.
   3 boneless
2. To a large skillet, add oil and butter medium high heat. Add onion and saute until golden. Don’t burn, but do make it tan.
   1 tbsp vegetable oil, 1 tbsp butter, 1 medium onion
3. Add the ginger and garlic, cooking until fragrant, about 30 seconds.
   1 tsp fresh ginger, 3 cloves garlic
4. Add the chicken, tomato paste, and all the spices. Cook and stir often until the chicken is cooked through. It should take about 7 minutes or so
   4 tbsp tomato paste, 1 1/2 tbsp garam masala, 1 tsp smoked paprika, 1 tsp mustard seeds, 1/4 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp salt, 1/2 tsp black pepper
5. Add the cream and simmer gently for about 10 minutes, stirring occasionally.
   1 cup heavy cream
6. Garnish with the cilantro. Serve over rice.
   fresh cilantro

This dish naturally pairs with:
• Rice
• Naan or flatbread
• Lentil salad (a Mediterranean twist)

OPA!