How To Make Butter Chicken | Flavor Maker Series | McCormick

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.

Rinse the rice in a strainer with cold water until the water runs clear.

Pat the rinsed rice down into a flat layer in the pot.

Add water to the pot until it reaches the line on your fingertip when touching the surface of the rice.

Cover the pot and bring the rice to a boil, then reduce to a simmer for 15 minutes, checking for doneness afterward.

Dice the onion evenly, making horizontal slices and then vertical slices without cutting all the way through.

Toast 4 teaspoons of Garam Masala, 1/2 teaspoon of garlic powder, ground ginger, turmeric, and crushed red pepper in a dry pan over medium-high heat for about a minute.

Add 2 tablespoons of butter to the pan with the toasted spices and let it melt.

Add the diced onion to the spiced butter and sauté for 2-3 minutes until softened.

Add canned petite diced tomatoes to the pan and stir.

Blend the tomato and onion mixture until smooth, about 10 seconds.

Return the blended sauce to the pan and keep on low heat to prevent separation.

Add cubed chicken breast to the simmering sauce and cook for 8-10 minutes until cooked through.

Finish the dish by adding 2 tablespoons of butter and heavy cream to the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens