This super easy Butter Chicken recipe takes just 20 minutes and one pan. It pairs perfectly with toasty naan or tender basmati rice. Make it mild for the family, or spice it up using the option below.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 8servings
Calories: 407kcal
Ingredients
4cupsshredded rotisserie chicken
1oniondiced
6garlic clovespressed
1/4cupbutter
56ozcrushed tomatoes(2 large cans)
1tbspgaram masala
1tbspcurry powder
1tbspginger pasteor 1 tsp dried ground ginger
2tspground cumin
1tspsalt
1cupheavy creamSee note
Instructions
In a large stock pot, melt butter over medium heat. Once hot, add the chopped onion and garlic and saute until onions start to turn translucent, about 3-5 minutes.
Add the crushed tomatoes. Then stir in the garam masala, curry powder, cumin and ginger.
Simmer for 10 minutes. Optional: Once done simmering, use an immersion blender to blend the sauce until smooth.
Slowly stir in the cream until fully combined, then add the chicken.
Remove from heat and garnish with cilantro. Serve warm over rice or with naan.
Notes
To make the Butter Chicken spicy add in 1/2-2 tsp cayenne pepper in step 2 with the other spices. Add more or less depending on if you want just a hint of spiciness, or if you want it mouth on fire kind of spicy. In many Indian restaurants, they have you rate spiciness on a scale of 1-5. 1/2 tsp will be a 1-2 level and 2 tsp will get you up to a 4-5 level.
This recipe also can be made with cauliflower instead of chicken, or a combination of cauliflower and chicken. Prepare the cauliflower by cutting it into bite sized pieces, then boil it for 3-5 minutes until fork tender. Drain and add to the Butter Chicken sauce in the last step.
This recipe makes A LOT! It does save well in both the fridge or freezer, but if you want less, you can cut the recipe in half.