This Middle Eastern butter chicken recipe is incredibly healthy and delicious. The balance of turmeric, cinnamon, ginger and chili really give this sauce it’s depth and flavour.
When I was teaching Hospitality, my students and I would make this dish often since it was one that many of the staff would ask me, ‘when are you making that delicious butter chicken,’ since it was one of the best selling dish. Serve it up with basmati rice or brown rice as a healthier choice.
RECIPE INGREDIENTS
Butter: my choice is unsalted butter, and salted butter can be used as well
Chicken: my preference is chicken breasts for this recipe and chicken thighs can easily be substituted. The chicken will absorb the sauce and the outcome will still be delicious.
Onion and garlic: adds a flavourful base for this recipe
Spices- turmeric, ginger, chili powder and cinnamon: these combination adds depth and lots of flavour; sometimes I will add extra chili for additional heat
Diced tomatoes: are added for flavour, colour and offers texture
Tomato paste: is added for thickness, and I find the tbsp is enough
Brown sugar: is added to reduce the acidity in the tomatoes
Sour cream/Greek yogurt: either one will give you the creamy texture. The only difference is the amount of fat in the sour cream or yogurt. Greek yogurt tends to have 5% fat content, and sour cream varies in the amount. The more fat, then the creamier your sauce.
Parsley vs Cilantro: will the original Indian recipe calls for cilantro, however, I do not like cilantro, so my substitution is parsley. I find parsley gives the fresh contrast to the dish and blends well.
A SUPER DELICIOUS DISH
Each ingredient that is added to this recipe offers it’s own distinct and incredibly delicious flavour and once combined, it’s one that you will want to make over and over again. If you had Butter Chicken at a authentic Indian restaurant, you understand how delicious this dish is. They do vary is tasty and texture but I would recommend viewing the ingredients and the amount of each ingredient and determine what you prefer. As I mentioned early, my students and I could not keep up with the orders with this dish. Everyone loved it and so does my family!
HOW TO MAKE THIS RECIPE
Heat two tablespoons of butter in a large skillet over medium heat. Season chicken with salt and pepper and add to the skillet. Cook chicken for about 3-4 minutes, until done. Transfer to a plate and set aside. Add another tablespoon of butter and saute onions for about 3 minutes, then add garlic and ginger. Sauté for about 2 minutes.
Remove skillet from heat and add ginger, chili powder, turmeric, cinnamon and place back on burner and sauté for about a minute to blend the spices. Add diced tomatoes, paste, brown sugar, salt and pepper. Simmer for about 15-20 minutes. Stir in yogurt/sour cream and 10% cream. Then reduce heat and stir in the cooked chicken until well combined.
With prep and cooking time, this dish is worth the little effort it takes to make it. It is loaded with rich flavour, extremely delicious and super healthy. So it’s a win-win-win regardless how you look it. I have served this dish with basmati rice and brown rice. My preference is parsley as I am not a fan of cilantro. Naan bread is a perfect to scoop up the sauce and wipe your plate clean.
STORING
Refrigerate for up to 3 days in a container with a sealed lid. If you happen to have extra and would prefer to freeze, this dish freeze very well. Place in a zip-lock freezer bag or container with a lid and this will freeze up to 3-4 months.
Creamy Butter Chicken
Equipment
Ingredients
- 3 tbsp butter
- 2 lbs cooked boneless, skinless chicken breast, cubed (about 4 chicken breasts)
- salt and pepper to season chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated (1/2 tsp ground ginger)
- 1 tsp chili
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1 16 oz canned diced tomatoes
- 1 tbsp tomato paste
- 1 tsp brown sugar
- 1 tsp salt
- pepper to taste
- 1/2 cup plain Greek yogurt or sour cream
- 3/4 cup half and half cream
- cilantro or parsley for garnishing
Instructions
- Heat two tablespoons of butter in a large skillet over medium heat. Season chicken with salt and pepper and add to the skillet. Cook chicken for about 3-4 minutes, until done. Transfer to a plate and set aside.
- Add another tablespoon of butter and saute onions for about 3 minutes, then add garlic and ginger. Sauté for about 2 minutes.
- Remove skillet from heat and add ginger, chili powder, turmeric, cinnamon and place back on burner and sauté for about a minute to blend the spices. Add diced tomatoes, paste, brown sugar, salt and pepper. Simmer for about 15-20 minutes.
- Stir in yogurt/sour cream and 10% cream. Then reduce heat and stir in the cooked chicken until well combined.
- Garnish with cilantro or parsley. Serve with basmati rice and Naan bread.
Nutrition
Basically the outcome should look creamy with a thick consistency. Again, if your preference is more creamy and less thickness, then add additional cream to the recipe. Serve it with Basmati rice and Naan Bread that is on my blog as well. Enjoy!
