Ingredients
Butter Chicken
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 2 teaspoons ginger, grated
- 3 garlic cloves, minced
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 2 pounds chicken breast, cut into ¾-inch chunks
- 3 ounces tomato paste
- 3 ounces red curry paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (14-ounce) can coconut milk
For Serving
- White rice or naan
- Fresh cilantro, for garnish
Instructions
- Heat the Butter and Oil: In a large skillet over medium-high heat, melt the butter with olive oil. Add the diced onions and cook until they become soft and translucent, about 3 to 5 minutes. Then add the grated ginger and minced garlic and cook for an additional 1 to 2 minutes, stirring frequently to prevent burning.
- Toast the Spices and Add Chicken: Stir in the garam masala, chili powder, mustard seeds, coriander, and curry powder. Toast these spices with the onion mixture until fragrant, about 2 minutes. Then add the chicken chunks along with the tomato paste, red curry paste, salt, and black pepper. Stir thoroughly to coat the chicken evenly with the spices, onion mixture, and pastes.
- Add Coconut Milk and Simmer: Pour the coconut milk over the chicken-spice mixture and stir to combine everything well. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes, allowing the chicken to cook through and the sauce to thicken.
- Serve: Ladle the butter chicken over warm white rice or naan bread. Garnish with fresh cilantro if desired and serve immediately while hot.
Notes
- Use boneless, skinless chicken breast for the best texture and quick cooking.
- Adjust chili powder to your preferred spice level.
- For a richer flavor, you can substitute butter with ghee.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- If you like a thicker sauce, simmer a few minutes longer uncovered.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
