If you’re looking for an easy recipe, packed with flavor that whips together in a snap, then you’ve got to try this butter chicken recipe. This is actually one of the recipes that I make most often at home.
It’s that good. So let’s get started.
Spices (garam masala)
- First off, let’s do a little bit of prep. We’re gonna chop about one cup of onion. You could use a little bit more or a little bit less. A rough chop is fine.
- Now it’s time to mince about three tablespoons of garlic. And in my estimation, that would be one, two, three, four, five, six cloves.
- All right, the last thing I have to chop is fresh ginger. Fresh ginger is an amazing ingredient. We’re gonna use about three tablespoons.
Mince them up nice and small. Everything will cook down really well.
I prepped my ingredients. I have a Dutch oven over medium heat, and now it’s time to add in the butter for butter chicken.
- Let the butter melt and then it’s time to add the spices in.
We’re adding the spices with the melted butter. It’s gonna bloom them and really expand the flavors and give you just wonderful aromas and everything delicious.
- It’s time to add the spices.
- Starting with one tablespoon of curry powder.
- And then two tablespoons of garam masala. Garam masala is a spice blend
so you could make it at home if you don’t have this specific spice. Spices, butter blooming together. Just stir it around. So everything kind of has a chance to melt and mix.
- Now add about two pounds of cubed chicken, pop it in there. Stir it to make sure the meat’s all coated with the spices and then just let it cook. After the chicken’s been mixed around a bit, it’s time to add in the onions, the garlic, and the ginger. So dump it all in, carefully. Cook this, stirring occasionally, for about five minutes or until the chicken is, you know, lightly browned. Chicken will finish cooking through as the sauce simmers.
- Then add in like a healthy pinch of black pepper, and about half a teaspoon of salt as well.
- At the very end with some lime juice. So it really brightens up the flavor. When onions are softened.
The chicken is lightly browned and this smells divine. It’s time to add in our tomato paste, using about a quarter of a cup. The tomato paste adds a really nice richness of flavor
- Stir that in until it’s combined and now it’s time to add in one 28-ounce can of crushed tomatoes.
For some extra richness and just plain amazing flavor, add like 14-ounce can of coconut milk and it’s a full-fat coconut milk. However, as this cooks down and simmers for the next like 25 minutes or so,it’s gonna really become more of a deep red, golden color. And the flavors are gonna come together. Add a ton of cashews right in here.
So when the cashews cook down and simmer with all the juices, they’re gonna absorb it, become really soft and buttery and just, they give you like a nice buttery crunch and they’re just delicious. Reduce the heat to a low and let this simmer for 25 minutes, half an hour, even longer, the flavors will come together. You’ll see the color change and it’ll thicken up just a little bit as the water cooks off. Stir occasionally too. You can see this lovely, rich, almost burgundy color has come out. It’s really infused a lot of flavors, and it’s ready for the final touch, which is a really healthy squeeze of fresh lime juice. This will brighten up the flavor.
Eat it with naan or rice. Enjoy!