I LOVE ethnic foods and I have been blessed to work with people from all around the world! Thai, European, Indian, etc. They have been gracious enough to share multiple recipes with me over the years! Also, we have a delicious, authentic Indian restaurant in town and before Covid, we would go the buffet so we could try a little of everything! They just have the best Butter Chicken and the garlic naan is just perfect. So, when I tried to make it myself, I was thrilled that it tasted just as good!
In all honesty, a friend once came from India for a work trip and brough me some spices. When I cooked with them, I thought my mouth was going to burn off! They like it HOT, and I quickly learned I couldn’t handle those spices. But, some Garam Masala is not too hot and just perfect in this dish!
This Butter Chicken recipe is easy, delicious, and tastes like it does in the restaurants. You only need 1 ingredient you may not have in the house, but it’s easy to find at any Indian grocer and even some supermarkets.
Let’s get started!
Ingredients:
1 Tbsp oil
1 Tbsp butter
1 medium onion, diced
1 tsp fresh ginger, finely minced or grated (if you’re in a pinch and don’t have fresh, use some ground ginger)
2-3 cloves garlic, finely minced or grated
1 ½ pound chicken breasts, skinless/boneless
4 Tbsp tomato paste or 8 oz can tomato sauce
1 Tbsp garam masala (this is a dry seasoning spice. I found it at an Indian grocer and it makes all the difference. See picture below of some of ingredients including the garam masala)
1 tsp chili powder or paprika, to taste (the kids don’t like spicy, so I usually use paprika)
1 tsp fenugreek (optional, you can use seeds or mustard seeds. Sometimes I don’t have it and just omit)
1 tsp cumin
1 tsp salt
¼ tsp pepper
1 cup cream or half and half, or even yogurt to keep lower in fat (I have used Almond Milk before and it works well also!).
Hot cooked rice and/or naan. We are an “AND” family and always have both.
Cilantro to garnish (again not required, but really tastes great!)
Instructions:
Heat a large skillet or sauce pan over medium-high heat. Add the oil, butter and onions and saute until onions are lightly golden, about 3 or 4 minutes. Add garlic and ginger and cook until fragrant. Be careful not to let it burn.
Add chicken, tomato paste and spices. I typically add the chicken and cook a bit first, then add the tomato paste and spices, but that’s just me. Cook until the chicken is cooked through.
Add the cream/half and half/yogurt and simmer for 8-10 minutes.
Serve over rice (Basmati would be the most traditional, but we always have jasmine on hand so use that).
Sprinkle cilantro on top and warm some naan. We have found a great option at our local Aldi store. If we’re really feeling fancy, we have made it from scratch ourselves.
ENJOY! Tell me what you think in the comments. I’m curious if you’ll agree this is just a delicious option for a fan-favorite of Butter Chicken!
Happy Cooking,
Janel
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