Description
This easy butter chicken recipe delivers rich, creamy, and flavorful Indian-inspired curry in just 30 minutes. Perfect for weeknight dinners, it combines tender chicken simmered in a spiced tomato sauce with a velvety blend of cream and almond butter. Ideal for those craving restaurant-quality butter chicken without the wait.
Ingredients
The Curry
- 2 tablespoons butter
- 2 yellow onions, roughly chopped
- 3 tablespoons chopped ginger
- 6 cloves garlic, crushed
- 28 ounce can of crushed or diced tomatoes
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 1 cup water
- ½ cup whipping cream (or plain yogurt or coconut milk)
- 2 tablespoons almond butter
- 2-4 tablespoons coconut sugar (can substitute brown sugar)
- Sea salt, to taste (about 2 teaspoons)
- Cilantro, to serve
The Spices
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cardamom pods, seeds only (discard pods)
Instructions
- Prepare the aromatics: Heat 2 tablespoons of butter in a large frying pan over medium-high heat. Add the chopped onions, ginger, and crushed garlic. Cook for 8-10 minutes, stirring occasionally, until the onions are well browned, reducing heat if necessary to prevent burning.
- Mix spices: While the onions cook, combine garam masala, turmeric, ground coriander, cumin, chili powder, and cardamom seeds in a small bowl for easy addition.
- Cook spices and tomatoes: Add the mixed spices to the pan with the aromatics and cook for 1 minute to release their flavors and remove any raw taste. Pour in the can of crushed or diced tomatoes and scrape the pan’s bottom to lift any caramelized bits.
- Blend the sauce: Transfer the tomato-spice mixture to a blender and blend on high until smooth and creamy.
- Simmer the chicken: Return the blended sauce to the pan. Add the bite-sized chicken pieces and 1 cup of water. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 10 minutes until the chicken is cooked through and tender.
- Finish the curry: Stir in the whipping cream, almond butter, and coconut sugar. Season with sea salt to taste, adjusting sweetness and saltiness as preferred.
- Serve: Garnish with fresh cilantro and serve hot with steamed rice and naan bread if available for a complete meal.
Notes
- Butter can be substituted with ghee or oil for different flavor and dietary preferences.
- Whipping cream can be replaced with plain yogurt or coconut milk for dairy-free options.
- Adjust the amount of coconut sugar to control the sweetness level of the curry.
- Use chicken thighs for more flavorful and moist results compared to chicken breasts.
- Cardamom seeds add subtle warmth and fragrance; don’t forget to discard the pods.
- This recipe freezes well; store in an airtight container for up to 3 months.
- Serve with basmati rice and naan for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
