Easy Butter Chicken

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Chop about 1 cup of onion, using a rough chop.

Mince about 3 tablespoons of garlic, which is about 6 cloves.

Smash the garlic to remove the skin and then mince it finely.

Chop about 3 tablespoons of fresh ginger, scraping off the skin with a spoon and mincing it small.

Prepare a pot of rice, optionally adding spices like garam masala or turmeric for flavor.

Heat a Dutch oven over medium heat and add butter until melted.

Add 1 tablespoon of curry powder and 2 tablespoons of garam masala to the melted butter, stirring to bloom the spices.

Add 2 pounds of cubed chicken to the pot and stir to coat with spices.

Add the chopped onions, minced garlic, and ginger to the pot, cooking for about 5 minutes until the chicken is lightly browned.

Add a healthy pinch of black pepper and about 1/2 teaspoon of salt to the mixture.

Stir in 1/4 cup of tomato paste until combined.

Add 1 can (28 ounces) of crushed tomatoes and 1 can (14 ounces) of full-fat coconut milk to the pot, stirring well.

Reduce heat to low and let the mixture simmer for 25 to 30 minutes, stirring occasionally.

Add a healthy squeeze of fresh lime juice from 1 lime to the pot before serving.

Serve the butter chicken over rice, optionally garnishing with coconut flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens