Description
Indian Butter Chicken is a rich and flavorful dish featuring tender chicken in a creamy tomato sauce with a blend of spices. Perfect for any dinner occasion.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion (small diced)
- 2 teaspoons ginger (grated)
- 3 garlic cloves (minced)
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 2 pounds chicken breast (cut into ¾-inch chunks)
- 3 ounces tomato paste
- 3 ounces red curry paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (14-ounce) can coconut milk
- Rice or naan for serving
- Cilantro (for garnish)
Instructions
- Heat the butter and olive oil in a large skillet or pan over medium heat.
- Add the diced onion and sauté for about 3-4 minutes, until softened.
- Stir in the grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.
- Add the garam masala, chili powder, mustard seeds, coriander, and curry powder. Toast the spices for 1-2 minutes, stirring well.
- Add the chicken chunks to the pan and cook until browned on all sides, about 5-7 minutes.
- Stir in the tomato paste and red curry paste, letting the mixture cook for 2-3 minutes to combine.
- Season with salt and black pepper. Pour in the coconut milk and stir to incorporate everything.
- Bring the sauce to a simmer and let cook for 15-20 minutes, until the chicken is cooked through and the sauce thickens. Adjust the seasoning if necessary.
- Serve the Butter Chicken over rice or with naan. Garnish with fresh cilantro.
Notes
Consider marinating the chicken in yogurt for extra flavor. Serve with basmati rice or naan to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg