Indian Butter Chicken

Name: Indian Butter Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 1 medium yellow onion; 1 1 tablespoon fresh ginger; 2 2 cloves garlic; 1 1 Jalapeño; 1 1 tablespoon olive or canola oil; 2 2 teaspoons garam masala; 1 1 teaspoon chili powder; 1 1 teaspoon cardamom; ½ ½ teaspoon Coriander; 1 (6-ounce) 1 (6-ounce) can tomato paste; 2 2 cups chicken broth; ½ ½ cup fat free or regular half-and-half; 1 ½ 1 ½ pounds about 2-3 boneless, skinless chicken breasts; ½ ½ teaspoon black pepper; 1 1 teaspoon salt; 3 3 tablespoons butter; Hot cooked rice for serving; Chopped fresh cilantro for extra garnish

User Reviews

4.8

282 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Calories
273 kcal
Course
Main Course
Cuisine
Indian

Indian Butter Chicken

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 1 medium yellow onion peeled and diced
1 1 tablespoon fresh ginger finely chopped
2 2 cloves garlic finely minced
1 1 Jalapeño seeded, and finely chopped
1 1 tablespoon olive or canola oil
2 2 teaspoons garam masala
1 1 teaspoon chili powder
1 1 teaspoon cardamom
½ ½ teaspoon Coriander
1 (6-ounce) 1 (6-ounce) can tomato paste
2 2 cups chicken broth
½ ½ cup fat free or regular half-and-half
1 ½ 1 ½ pounds about 2-3 boneless, skinless chicken breasts cut into 3/4-inch chunks
½ ½ teaspoon black pepper
1 1 teaspoon salt
3 3 tablespoons butter
Hot cooked rice for serving
Chopped fresh cilantro for extra garnish

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Instructions

In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half.
Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.

Notes

Cream: I lightened up the recipe using fat free half-and-half in place of the heavy cream. If you don’t want to buy a special ingredient and have heavy cream (or regular half-and-half) on hand, they will both work just fine.

Nutrition Information

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Serving 1 Serving Calories 273kcal (14%) Carbohydrates 10g (3%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 95mg (32%) Sodium 1095mg (46%) Fiber 2g (8%) Sugar 5g (10%)