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the BEST Indian Butter Chicken Recipe!

Indian Butter Chicken

Adapted from cookbook, Eat Shrink & Be Merry
Delicious & easy Indian Butter Chicken that even kids love. This is easy enough for an every-day supper but fancy enough for company.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 6 people

Ingredients
  

  • 2 Tbsp butter
  • 1 large onion chopped
  • 2-3 cloves garlic minced
  • 2 Tbsp grated fresh gingerroot
  • 2-3 tsp chili powder
  • 2 tsp ground turmeric
  • 1-2 tsp ground cumin cumin seed is also very nice added to this
  • 1/2 tsp ground cinnamon
  • 1-2 tsp ground coriander
  • 1 796 ml/28 fl oz can of undrained tomatoes. These can be diced or whole
  • 2 Tbsp tomato paste optional
  • 1-2 Tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper 6-7 grinds
  • 1 whole rotisserie chicken skin removed, chopped into bite sized pieces. Or chicken breast or thighs that are already cooked
  • 2/3 cup 10% cream or 5% if you're trying to cut calories!
  • 1/2 cup plain balkan style yogurt OR sour cream
  • Fresh minced cilantro

Instructions
 

  • Melt butter in a deep 10-12 inch frying pan or skillet over medium heat.
  • Add onions and cook slowly, stirring often, until they are tender and translucent.
  • While onions are cooking prepare the can of tomatoes (for the picky eaters in your family), by lightly blending with a hand blender, or mashing with a potato masher, eliminating as many chunks as possible.
  • Add garlic & gingerroot to the onions and saute for 1-2 minutes.
  • Stir in the chili powder, turmeric, cumin, cinnamon & coriander - Cook one more minute.
  • Pour in the can of tomatoes, whole, diced or blended... whatever floats your boat.
  • Stir in brown sugar, salt. pepper and tomato paste (if your sauce is too runny... I don't usually use the paste, but the tomatoes I use are quite hearty and meaty.
  • Cover, reduce heat and simmer for 15-20 minutes.
  • Just before serving, add the cream & yogurt (or sour cream) and stir until fully incorporated. Heat until hot, but do not simmer or the yogurt will separate.
  • Add the chicken to the sauce and heat through.
  • Serve over hot basmati rice with cilantro to top.
Keyword Curry, Gluten Free, Main Meals