Butter chicken is another of our favorite recipes in this house!
I found it on Pinterest, of course! Pinterest has become like a big ol’ cookbook for me! Here’s the original recipe!
It goes deliciously well over rice or with naan and it’s so easy to make that I’m sure it’ll become a favorite of yours too!
Here’s what you’ll need:
- A pack of chicken breast (5-6 breasts)
- 14.5 oz can of tomato sauce
- 14.5 oz can of diced tomatoes
- One small jug of half-and-half, cream or some plain yoghurt (I use half-and-half instead of cream to cut calories. I’ve also substituted with some plain yoghurt to make it healthier or use half yoghurt and half half-and-half. It really is up to you. In this recipe, I used 3/4 of a jug of half-and-half)
- One whole white onion
- 2-3 cloves of garlic
- Small bunch of chopped cilantro
- Ground Coriander seeds – about 1 tbs
- Ground ginger – 1/2 tsp
- Turmeric – 1 tbs
- Ground cumin – 1 tbs
- Ground cloves – 1/2 tsp
- Garam Masala – 1 tbs
- The juice of one lemon
- 1 tbs of butter
What you’ll need for the sauce:
If you’ve read my shawarma recipe, you’ll notice that I use a lot of the same spices for both. Both original recipes called for cardamon, but since I don’t have any on hand, I always make my own adaptation of it with ground coriander seeds, ground ginger, turmeric, ground cloves, and garam masala. If you have cardamon on hand I suggest going to the linked recipe and following their spice recipe!
The first step is to cut your chicken. I love using scissors for this. Cut the chicken breast into small bite size pieces (again, much like in the shawarma recipe).
Cover the chicken with all the spices and the juice of the lemon. Mix it all together, making sure every piece of chicken is covered in spices!
I highly recommend letting this marinate over night. I don’t always do it, but it tastes a lot better when the chicken has really absorbed all the flavors.
Chop your garlic and your onion. Add the tbs of butter to a heated pan. I like to think this is where this recipe got its name 🙂
Once the butter has melted, add the garlic. Sautee it a few minutes and then add your onion. I used a red onion today because it’s all I had on hand. You can really use any other you like best.
Once your garlic and onion have sweated a little, add the chicken chunks.
Cook it thoroughly.
Once it’s cooked, add your tomato sauce to it. Stir it all together.
Then add your diced tomatoes in and stir again.
Now cover you pan and let it cook for about 30 minutes.
Once the 30 minutes is over, turn the heat off and add in your half-and-half.
I added 3/4 of the jug. Mix it all together so that it becomes a nice orange color! Now it’s ready. Garnish with chopped cilantro, serve and enjoy!