Easy Butter Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
235 kcal
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Course
Main Course
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Cuisine
Indian
Easy Butter Chicken
Description
This recipe layers flavors by sautéing diced onions, grated ginger, and minced garlic in butter and olive oil until soft. Toasted spices such as garam masala, chili powder, mustard seeds, coriander, and curry powder add complexity before chicken pieces are coated with tomato paste and red curry paste. Adding coconut milk transforms the mixture into a creamy curry sauce that simmers uncovered for 20 minutes to develop depth.
The resulting dish balances acidity and spice with creamy texture from the coconut milk and butter. Chicken remains tender while absorbing spice nuances. Garnishing with cilantro and serving over white rice or naan makes a complete meal.
The recipe provides options for preparation ahead of time and suggests substitutions for spices like garam masala. Leftovers store well in the refrigerator for several days.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion small diced, medium
- 2 teaspoon ginger grated
- 3 garlic minced, cloves
- 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 for serving, or naan
- cilantro for serving
Instructions
- Heat the butter and olive oil in a large skillet over medium-high heat. Cook the onions until they become soft and translucent, about 3-5 minutes. Stir in the ginger and garlic and cook for an additional 1-2 minutes.
- Add the garam masala, chili powder, mustard seeds, coriander and curry and toast the spices until fragrant, about 2 minutes. Add the chicken, tomato paste, red curry paste, salt and pepper and stir until the chicken is well coated with the onions, tomato and curry pastes, and spices.
- Pour the coconut milk over the chicken mixture and stir to combine. Bring the mixture to a boil, and then set the heat to low and simmer uncovered for 20 minutes.
- Serve over white rice and/or naan, and garnish with cilantro, if desired.
Notes
- Store leftovers in an airtight container for 3-4 days refrigerated.
- Prepare the onion, garlic, and ginger base up to one day ahead to save time.
- Garam masala can be substituted with cumin and allspice or a combination of coriander, cumin, cardamom, cloves, nutmeg, and black peppercorns.
- The nutrition information excludes sides like rice or naan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 235kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 565mg | 24% |
| Potassium | 575mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1992IU | 40% |
| Vitamin C | 6mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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