Butter Chicken

Name: Butter Chicken
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 2 onions (finely chopped); 1 bulb garlic (minced); 3 TBS butter; 1 can (640 ml) tomato sauce; 1 litre whipping cream; 1 1/2 tsp salt; 4 TBS tandoori masala; 2 TBS garam masala; 6 chicken breasts (cut into bite-sized pieces); 2 TBS vegetable oil; 3 TBS tomato paste (or 1 small can)

Butter Chicken

300kcal

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Prep 30 minutes mins

Cook 3 hours hrs

Total 3 hours hrs 30 minutes mins

A creamy, slow-simmered butter chicken made with tandoori-spiced chicken, tomato sauce, and whipping cream. Serve over basmati rice with naan.

Servings 10 servings

Course Chicken, Main Dish

Cuisine Indian

Ingredients

▢ 2 onions finely chopped
▢ 1 bulb garlic minced
▢ 3 TBS butter
▢ 1 can (640 ml) tomato sauce
▢ 1 litre whipping cream
▢ 1 1/2 tsp salt
▢ 4 TBS tandoori masala
▢ 2 TBS garam masala
▢ 6 chicken breasts cut into bite-sized pieces
▢ 2 TBS vegetable oil
▢ 3 TBS tomato paste or 1 small can

Method

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In a bowl, toss the chicken with the oil, tandoori masala, and salt; let rest for at least 1 hour.
Melt butter in a large pot or Dutch oven.
Slowly sauté onions and garlic in the butter until caramelized, about 15 minutes.
Remove the caramelized onions and garlic from the pot and set aside.
Add tomato sauce, paste, whipping cream and garam masala to the pot and slowly bring to a near-boil.
Once the sauce is simmering, add the marinated chicken.
Stovetop method: continue to simmer at very low heat with no lid.
After 60 minutes of simmering, add the reserved onions and garlic back into the pot.
Simmer for another 60 minutes, stirring often, until chicken is cooked through and sauce has thickened. If needed, thicken with a cornstarch slurry before serving.
Serve immediately over basmati rice with naan on the side.

Nutrition

Calories300kcalCarbohydrates10gProtein25gFat18gSaturated Fat9gCholesterol85mgSodium700mgPotassium450mgFiber2gSugar6gVitamin A500IUVitamin C6mgCalcium80mgIron2.5mg

Notes

Phenomenal meal. Thigh meat works but can crumble with long cooking—use breast meat for long cooks. If using thighs, reduce cook time by about 1 hour. You may need a cornstarch slurry to thicken before serving.