• Jim Brady Family Butchers

Butter Chicken, an easy to cook recipe.

Butter chicken is a contemporary Indian dish that has quickly become a worldwide favorite in only a few decades. After one taste of the richly spiced, flavorful tomato-cream sauce and the delicate chicken cooked in it, it's easy to see how butter chicken rocketed from culinary experiment to absolute essential. We're obsessed with this meal, which takes less than 30 minutes to prepare and needs just one pan.


Two of the components in Indian butter chicken are probably very self-explanatory. Yes, butter chicken contains butter—along with chicken! However, what more is there? In contrast to many Indian recipes, butter chicken may be prepared very accurately without the use of any exotic spices! While we appreciate any opportunity to experiment with new herbs and spices, we equally like the ease with which we can replicate our favorite restaurant dishes at home, and butter chicken has a very accessible ingredient list for those of us new to preparing Indian cuisine at home. Everything you need to create a creamy butter chicken recipe is listed below:

  • Olive oil

  • Garlic

  • Ginger

  • Yellow onions

  • Chicken stock

  • Tomato paste

  • Cinnamon

  • Cumin

  • Garam masala

  • Turmeric

  • Boneless, skinless chicken breast

  • Lemon juice

  • Heavy cream


All you need is 30 minutes of your time, your favourite skillet and prepare the best butter chicken you've ever eaten! Chicken should be cut into pieces and If you want to make this butter chicken meal dairy-free — or just reduce your reliance on animal fats — you can use coconut oil for the butter and full-fat coconut milk for the heavy cream and still have a delicious butter chicken. Here's how to make our butter chicken on the stovetop, whether you use heavy cream or coconut milk:

  1. Heat olive oil in a big pan with a tight-fitting cover over medium heat.

  2. Add finely chopped onions, garlic, and ginger and cook whilst stirring often, for approximately 2-3 minutes, or until onions are tender and garlic and ginger are aromatic.

  3. Butter, chicken stock, tomato paste, cinnamon, salt, cumin, garam masala, and turmeric should all be added at this point. Stir to mix and bring to a low heat.

  4. Add chicken and toss until evenly coated. Cook, covered, for 15 minutes, or until chicken is well cooked.

  5. Add lemon juice and heavy cream. Bring to a simmer and cook for about 2 minutes, or until well heated.

  6. We recommend serving this with simple, steaming basmati rice or warm naan on the side if you have it; topped with fresh cilantro!


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