Butter chicken

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Butter chicken has always seemed incredibly complicated to make, and consulting classic butter chicken recipes now and then didn’t do much to convince me otherwise. So, I challenged myself to create a butter chicken recipe that would be even easier to make than spaghetti sauce!

This recipe is also the beginning of a first set of clips that, I hope, will simplify your cooking!

Particularities

ServesServes 4-6
Prep time20 min
Cook time2 hours
Timeout-

FreezingFreezes well

Capsule vidéo

Ingredients

2 lb boneless chicken breasts, diced
5 tablespoons butter
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1/4 cup plain Greek yogurt
Fresh cilantro, for serving (optional)

For the spices

2 teaspoons curry powder
2 teaspoons garam masala
2 teaspoons curry paste
Seeds of 1 cardamom pod, ground
1 tablespoon fresh ginger, grated
Generous pinch of salt

The wet ingredients

5.5 oz (1 can) tomato paste
1 cup coconut milk
1 cup 35% cream
1 tablespoon honey

Steps

In a bowl, combine all the spices and set aside. In another bowl, combine all the wet ingredients and set aside.
In a pan, heat 1 tablespoon of butter and soften the onion for 10 minutes. Add the salt, garlic, and spices and cook for 2–3 more minutes.
In a food processor, process the onion and Greek yogurt until smooth. Season.
In a pan, melt the rest of the butter. Add the onion mixture and the liquid ingredients. Mix well and bring to a boil. Reduce heat, add the chicken, and simmer for 1.5–2 hours. Adjust the seasoning if necessary.
Serve over basmati rice. I like to garnish the dish with fresh cilantro.