Butter Chicken
Creamy and flavor packed Butter Chicken made from scratch in no time. Don't forget to check out our step by step photos and tips above!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup butter or ghee
- 1 Tbsp. curry powder
- 2 Tbsp. garam masala
- 2 lb. boneless skinless chicken thighs (cut into 1-inch pieces)
- 1 cup diced yellow onion
- 3 Tbsp. minced garlic
- 3 Tbsp. minced ginger
- 1/4 cup tomato paste
- 1 28-oz. can crushed tomatoes
- 1 1/2 cups heavy cream (or coconut milk)
- 1/2 tsp salt
- 2 Tbsp. lime juice
- Rice (chopped roasted cashews, coconut flakes, and lime wedges, to serve)
Instructions
- 1
Heat butter in a Dutch oven over medium heat.
- 2
Stir in curry and garam masala; stir and cook until fragrant, about 2 minutes.
- 3
Add chicken; stir to coat in spices and butter.
- 4
Add onion, garlic, and ginger to skillet.
- 5
Cook, stirring occasionally, until chicken is slightly browned, about 5 minutes.
- 6
Stir in tomato paste until combined.
- 7
Stir in tomatoes and cream until combined.
- 8
Reduce heat to medium-low; simmer, stirring occasionally, 10 minutes.
- 9
Remove from heat; stir in lime juice.
- 10
To serve, spoon chicken mixture over rice; top with cashews and coconut flakes, if desired.
- 11
Serve with lime wedges.