Description
Learn how to make delicious homemade butter chicken in no time with our quick and easy recipe. Perfect for a flavorful meal any day of the week!
Ingredients
- 1 tablespoon (15 ml) oil
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion (diced)
- 1 teaspoon (5 ml) fresh ginger (finely minced or grated (or use paste))
- 2-3 cloves garlic (finely minced or crushed)
- 1 1/2 pounds (680 g) about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
- 4 tablespoon (60 ml) s tomato paste (or 8 oz (227 g) can of tomato sauce)
- 1 tablespoon (15 ml) garam masala
- 1 teaspoon (5 ml) chili powder (or paprika, adjust to taste)
- 1 teaspoon (5 ml) Fenugreek (I use powder, but seeds or mustard seeds can be used too, optional *)
- 1 teaspoon (5 ml) cumin
- 1 tsp (5 ml) salt
- 1/4 tsp (1 ml) black pepper
- 1 cup (240 ml) coconut cream (sub for half & half or yogurt for low fat)
- Hot cooked rice and naan for serving
Instructions
- Warm a large skillet or medium saucepan on medium-high heat. Pour in the oil and toss in the onions, cooking them until they turn a light golden color, approximately 3-4 minutes. Introduce the ginger and garlic, stirring for around 30 seconds to avoid burning.
- Incorporate the chicken, tomato paste, and seasonings. Continue to cook for 5-6 minutes until everything is fully cooked.
- Pour in the coconut cream and allow the mixture to simmer for 8-10 minutes, stirring every now and then. Present it over hot cooked rice or alongside naan.
Notes
- Consider using coconut cream for a richer flavor instead of half & half or yogurt.
- Toast cumin and fenugreek seeds to enhance the dish’s aroma.
- Adjust chili powder or paprika to your desired level of spiciness.
