Description
Learn how to make delicious homemade butter chicken with this quick and easy recipe. Perfect for any weeknight dinner, satisfy your cravings now!
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 1 tablespoon (15 ml) clarified butter
- 1 medium onion (diced)
- 1 teaspoon (5 ml) fresh ginger (finely minced or grated (or use paste))
- 2-3 cloves garlic (finely minced or crushed)
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks (680 g)
- 4 tablespoons tomato paste (or 240 ml can of tomato sauce)
- 1 tablespoon (15 ml) garam masala
- 1 teaspoon (5 ml) chili powder (or paprika, adjust to taste)
- 1 teaspoon (5 ml) Fenugreek (I use powder, but seeds or mustard seeds can be used too, optional*)
- 1 teaspoon (5 ml) cumin
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 cup heavy cream (sub for half & half or yogurt for low fat) (240 ml)
- Hot cooked rice and naan for serving
Instructions
- Warm a large frying pan or medium pot over medium-high warmth. Pour in the vegetable oil and clarified butter, then toss in the diced onion, cooking until the onion turns a light golden shade, roughly 3-4 minutes. Introduce the minced ginger and garlic, ensuring to stir for 30 seconds to prevent them from burning.
- Incorporate the chicken pieces, tomato paste, and all the spices. Allow them to cook for 5-6 minutes until everything is thoroughly done.
- Pour in the heavy cream, letting the mixture simmer for 8-10 minutes while stirring from time to time. Dish it up with basmati rice or naan bread.
Notes
- For a more robust flavor, use ghee (clarified butter) instead of regular butter.
- Marinate the chicken in yogurt and spices before cooking to enhance the taste.
- Swap chili powder with paprika for a milder flavor or adjust to preferred spiciness level.
