Butter Chicken (Easy & Health-Conscious)

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.

Cube the chicken breast and cut off any excess fat, making pieces just under one inch.

Peel the garlic and ginger, then grate the ginger and chop the garlic finely.

Set the pan temperature to almost maximum (8) to get it hot.

Add about 1 tablespoon of a mixture of butter and olive oil to the pan.

Fry the garlic and ginger in the oil mixture until fragrant, then add the cubed chicken and stir to combine.

Brown the chicken for about a minute, stirring occasionally.

Measure out the almond milk and crushed tomatoes while the chicken is browning.

Add 1 tablespoon of garam masala, 1 teaspoon of cumin, 1 teaspoon of turmeric, 1 teaspoon of coriander, salt to taste, 0.5 teaspoon of fenugreek seeds, and cayenne pepper to taste to the pan with the chicken.

Stir everything together and lower the temperature to 2 or 3 to allow it to simmer.

Add the pureed tomatoes to the pan and stir well.

Remove the pan from heat for a minute before adding the almond milk to prevent curdling, then mix well and return to heat.

Add 4 tablespoons of butter to the mixture and cover the pan, letting it simmer for about 45 minutes.

After 45 minutes, remove the lid and stir in the drained chickpeas and about 1 cup of frozen spinach.

Increase the temperature to medium (4) and leave uncovered for about 15 minutes to cook the vegetables.

If the sauce is too watery, mix about 1 tablespoon of cornstarch with 1.5 to 2 tablespoons of water to create a slurry, then add it to the sauce to thicken.

Taste and adjust seasoning with salt or cayenne pepper as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens