Since I posted this Butter Chicken, it’s become a favorite.
We love Chicken Tikka Masala and lately I’ve come across a couple of recipes for Butter Chicken, a close relative (or the same dish depending on who to believe).
I think the big difference is that Tikka Massala is marinated in yogurt, while Butter Chicken can be made on the fly.
The two recipes I was looking at were from both ends of the time spectrum—one was ready in about 30 minutes, the other was in a slow cooker and took 5-6 hours. I opted for speed.
Butter Chicken
- 6 tablespoons butter, divided
- 2 pounds chicken breasts cut into 1″ chunks
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoons garam masala
- 1 tablespoon grated fresh ginger
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (or more to taste)
- 1 14 ounce can tomato sauce
- 2 cups heavy cream
- Salt and pepper
- Lime and cilantro for garnish
In a large skillet, over medium-high heat, add two tablespoons of butter. Working in batches, add the chicken and brown on all sides. It doesn’t have to be cooked all the way through. Set the browned chicken aside as it’s done.
Reduce the heat to medium and add another 2 tablespoons of butter. Add the onion and cook until it begins to soften—about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine and cook for about 45 seconds.
Add the tomato sauce and bring to a simmer. Cook for 5 minutes and add the cream.
Bring back to a simmer and add the chicken. Cook for 10-15 minutes on a low simmer.
Stir in the remaining 2 tablespoons of butter, taste and add salt and pepper as needed.
Garnish with lime and cilantro, serve and enjoy!
My verdict:
Easy and delicious! Frank liked this so much, he requested that I make it again the other night.
Both times I’ve used boneless skinless chicken thighs since I’m not a white meat fan and served it over basmati rice. If you soak the rice before you start prepping everything, and start cooking it after the chicken has browned, your timing should be perfect.
We’ll have to start stocking cans of tomato sauce and pints of cream and soon I’ll have to figure out what a good veg would be to serve with it. Any ideas?
I do spinach a lot—variations of this recipe: https://wp.me/p2SJwY-1oV or broccoli that I steam with lots of sliced garlic, lemon curry powder and a splash of lemon juice.
I’m totally going to try this! I JUST bought my first bottle of garam marsala seasoning for another recipe (attempting to copy Pret A Manger’s Moroccan Lentil Soup that I love – success btw). I, too, am always perplexed by what vegetable to serve with this type of dish. I make a prune and cinnamon chicken dish I serve with couscous and am always at odds with what veggie to pair it with I’ve done potatoes, brussel sprouts, green beans, spinach and others – and simple seems to be the best choice since the sauces on these dishes can spread and flavor everything on the plate which is lovely. I’ll wait to see what other post here.
The other recipe I looked at substituted coconut oil for the cream. And I think the last 2 tablespoons of butter could probably be forgotten.
I loved the recipe, but there was too much cream for me and so I adapted it with just a little cream and a little more milk. It was delicious.
Thank you!