Easy Butter Chicken

Easy Butter Chicken

 

This easy butter chicken recipe is a new one for our family. It’s so delicious, full of flavour and has just the right amount of kick. Served up with some soft homemade naan bread and rice… Yum-yum-y!

A few years ago, I would have never even looked at a recipe for butter chicken and certainly would never have considered making it. I was more of a chicken finger and fries type of girl. There was a time when trying new or different food made me physically nervous… Crazy hey?

I can still remember the first time we went out for Ethiopian food. It was in the summer of 2009. We had just completed our file for our Ethiopian adoption. We knew how important it would be to try to bring our child’s culture into our home. What better way to do that than through food. We were in Edmonton for our summer vacation and took the plunge. We made a reservation and shortly after were on our way to Lagano Skies. I can distinctly remember feeling very apprehensive about the meal. We had the waitress help us with our order and awaited our platter to arrive. To my surprise, it was not only delicious, but a fantastic new experience!

Here we are 7 years later. We’ve branched out… Well at least a little 😉

Are you ready to branch out today? Do it!

Easy Butter Chicken

Ingredients

  • 5 boneless skinless chicken breasts cut into 1″ cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 6 tablespoons butter (divided equally into 3 portions)
  • 2 medium sweet onions (finely chopped)
  • 3 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 – 1 teaspoon cayenne pepper (depending on amount of heat you like)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 3″ cinnamon stick
  • 3 cups (680 ml) tomato sauce
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 cup heavy cream or whipping cream
  • Fresh or dried parsley for garnish

Directions

  1. Place chicken in a stainless steel bowl.  Add salt, pepper, 1 teaspoon chill powder and turmeric.  Mix with hands and let marinate for 15 minutes.
  2. While meat marinates, chop onions finely.  I used my mini food processor to make the onions very fine.
  3. Heat 2 tablespoons butter in large dutch oven on medium.  Add marinated chicken.  Brown on both sides and ensure chicken is cooked through.  About 5 minutes per side.  Do this in two batches to ensure the meat browns and cooks properly.  Remove meat from pan and set aside.
  4. Melt 2 additional tablespoons butter in the dutch oven.  Add onions, garam masala, chill powder, cumin, cayenne pepper, ginger, garlic and cinnamon stick.  Let cook for 2-3 minutes until onions are softened and mixture is fragrant.
  5. Add tomato sauce.  Bring to a boil and then turn down to simmer.
  6. Mix cornstarch into water.  Add cornstarch mixture and heavy cream.  Stir until thickened.
  7. Add chicken and remaining 2 tablespoons butter.
  8. Simmer for 10-15 minutes.  Remove cinnamon stick.
  9. Serve over rice and garnish with parsley.

Easy Butter Chicken

Marinate chicken pieces in spices for 15 minutes.

Easy Butter Chicken

Brown chicken in butter.  Approximately 5 minutes per side.  Set aside.

Easy Butter Chicken

Mix sauce ingredients and simmer to thicken.  Add chicken and remaining butter.

Easy Butter Chicken

Serve over rice and with homemade naan bread.  Delish!

Adapted from:  BuzzFeed

Easy Butter Chicken
 
Prep time
Cook time
Total time
 
Delicious butter chicken that's full of flavour and has just the right amount of kick.
Serves: 6
Ingredients
  • 5 boneless skinless chicken breasts cut into 1" cubes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon ground turmeric
  • 6 tablespoons butter (divided equally into 3 portions)
  • 2 medium sweet onions (finely chopped)
  • 3 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ - 1 teaspoon cayenne pepper (depending on amount of heat you like)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 3" cinnamon stick
  • 3 cups (680 ml) tomato sauce
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 cup heavy cream or whipping cream
  • Fresh or dried parsley for garnish
Directions
  1. Place chicken in a stainless steel bowl. Add salt, pepper, 1 teaspoon chill powder and turmeric. Mix with hands and let marinate for 15 minutes.
  2. While meat marinates, chop onions finely. I used my mini food processor to make the onions very fine.
  3. Heat 2 tablespoons butter in large dutch oven on medium. Add marinated chicken. Brown on both sides and ensure chicken is cooked through. About 5 minutes per side. Do this in two batches to ensure the meat browns and cooks properly. Remove meat from pan and set aside.
  4. Melt 2 additional tablespoons butter in the dutch oven. Add onions, garam masala, chill powder, cumin, cayenne pepper, ginger, garlic and cinnamon stick. Let cook for 2-3 minutes until onions are softened and mixture is fragrant.
  5. Add tomato sauce. Bring to a boil and then turn down to simmer.
  6. Mix cornstarch into water. Add cornstarch mixture and heavy cream. Stir until thickened.
  7. Add chicken and remaining 2 tablespoons butter.
  8. Simmer for 10-15 minutes. Remove cinnamon stick.
  9. Serve over rice and garnish with parsley.

 

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