Butter Chicken Recipe (easy)
User Reviews
4.8
Butter Chicken Recipe (easy)
Description
This Butter Chicken recipe begins by sautéing yellow onions with ginger and crushed garlic until well-browned, which develops a deep flavor base. A blend of warming spices including garam masala, turmeric, coriander, cumin, chili powder, and cardamom seeds is added briefly to release their aroma before canned tomatoes are blended smooth and returned to the pan. Chicken pieces and water are added, and the curry is simmered until the chicken is cooked through and tender.
The final step is stirring in cream, almond butter, and coconut sugar to create a luscious, mildly sweet curry with a rich texture. The almond butter adds body and a subtle nutty note, while coconut sugar gently sweetens the sauce. Salt seasoning is adjusted to taste to balance the flavors.
This dish pairs well with rice or flatbreads and can be customized by using butter or cooking oil. Canned tomatoes provide consistent flavor, but fresh tomatoes can be used when in season. Almond butter substitutes cashew butter traditionally used, facilitating easier blending.
Ingredients
The Curry
- 2 tablespoons butter or cooking oil
- 2 onion roughly chopped, yellow
- 3 tablespoons ginger chopped
- 6 cloves garlic crushed
- 28 ounce tomato canned; crushed or diced
- 1 lb chicken breast cut into bite-sized pieces, or thigh
- 1 cup water
- ¼ cup whipping cream or plain yogurt or coconut milk
- 2 tablespoons almond butter
- 2-4 tablespoons coconut sugar can sub brown sugar
- salt to taste (I like about 2 teaspoons, sea salt
The Spices
- 1 tablespoon garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 4 cardamom pods seeds only - discard the pods
Instructions
- Heat the oil in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8 minutes, until well-browned, reducing the heat if necessary. While the onion cooks, place the spices in a small bowl.
- Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. Transfer to a blender and blend on high until smooth. Return the sauce to the pan.
- Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes.
- Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt.
Notes
- Butter gives the most authentic flavor; oil can be used to avoid dairy.
- Canned tomatoes provide reliable flavor; fresh tomatoes can be substituted when available.
- Almond butter is used for easier blending; cashew butter is a more traditional choice if you have it.
- If some spices are missing, prioritize garam masala or substitute it with curry powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 345kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 216mg | 9% |
| Potassium | 651mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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