Description
Learn how to make delicious homemade butter chicken with this quick and easy recipe. Perfect for a cozy night in or impressing guests!
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 1 tablespoon (15 ml) beef ghee
- 1 medium onion (diced)
- 1 teaspoon (5 ml) fresh ginger (finely minced or grated (or use paste))
- 2-3 cloves garlic (finely minced or crushed)
- 1 1/2 pounds (680 g) about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
- 4 tablespoons tomato paste (or 240 ml can of tomato sauce)
- 1 tablespoon (15 ml) garam masala
- 1 teaspoon (5 ml) chili powder (or paprika, adjust to taste)
- 1 teaspoon (5 ml) fenugreek (I use powder, but seeds or mustard seeds can be used too, optional*)
- 1 teaspoon (5 ml) cumin
- 1 tsp (5 ml) salt
- 1/4 tsp (1 ml) black pepper
- 1 cup (240 ml) coconut cream (sub for coconut milk or yogurt for low fat)
- Hot cooked rice and naan for serving
Instructions
- Warm up a sizable frying pan or medium pot over medium-high heat. Introduce the vegetable oil, beef ghee, and diced onion, and sauté the onion until it achieves a light golden hue, approximately 3-4 minutes. Incorporate the ginger and garlic, cooking and stirring for 30 seconds to prevent scorching.
- Combine the chicken pieces, tomato paste, and seasonings. Continue cooking for 5-6 minutes until everything is thoroughly cooked.
- Pour in the coconut cream, allowing it to simmer for 8-10 minutes, stirring from time to time. Plate it with hot rice or serve alongside naan.
Notes
- For a more flavorful dish, consider using homemade garam masala and freshly ground cumin.
- To enhance the taste, toast the fenugreek seeds before grinding them into a powder.
- Swap coconut cream with coconut milk or yogurt for a lighter option, adjusting the consistency as needed.