Description
A simple yet flavorful dish that brings restaurant-quality curry to your kitchen in just 30 minutes! Creamy, rich, and bursting with spices, this butter chicken is perfect for a weeknight dinner.
Ingredients
- 2 tbsp butter
- 2 yellow onions, roughly chopped
- 3 tbsp ginger, chopped
- 6 cloves garlic, crushed
- 28 oz can of crushed or diced tomatoes
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 1 cup water
- ½ cup whipping cream (plain yogurt or coconut milk work as substitutes)
- 2 tbsp almond butter (or cashew butter)
- 2-4 tbsp coconut sugar (or brown sugar)
- Sea salt to taste
- Cilantro (for garnish)
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cardamom pods (discard the pods, use the seeds)
Instructions
- Heat the butter in a large frying pan over medium-high heat. Add the chopped onions, ginger, and garlic. Cook for 8-10 minutes until they turn dark brown and caramelized.
- Gather the spices in a small bowl. Once the onions are browned, add the spices to the pan and cook for 1 minute to release their aromas.
- Pour the can of tomatoes into the pan and scrape the bottom to remove any flavorful bits. Transfer the mixture to a blender and blend until smooth.
- Return the sauce to the pan, add the chicken pieces, and pour in the water. Bring to a simmer, cover, and cook for 10 minutes, or until the chicken is fully cooked.
- Stir in the cream, almond butter, and coconut sugar. Season with sea salt to taste.
- Garnish with cilantro and serve with basmati rice or naan.
Notes
You can prepare this butter chicken a day ahead and refrigerate it. It freezes well for up to 3 months. Adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian