Description
Learn how to make delicious homemade butter chicken with this quick and easy recipe. Perfect for a flavorful meal in no time!
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 1 tablespoon beef fat (15 g)
- 1 medium onion (diced)
- 1 teaspoon (5 ml) fresh ginger (finely minced or grated (or use paste))
- 2-3 cloves garlic (finely minced or crushed)
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks (680 g)
- 4 tablespoons tomato paste (or 240 ml can of tomato sauce)
- 1 tablespoon garam masala (15 g)
- 1 teaspoon (5 ml) chili powder (or paprika, adjust to taste)
- 1 teaspoon (5 ml) Fenugreek (I use powder, but seeds or mustard seeds can be used too, optional*)
- 1 teaspoon cumin (5 g)
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 cup coconut cream (sub for half & half or yogurt for low fat) (240 ml)
- Hot cooked rice and naan for serving
Instructions
- Warm a large frying pan or medium pot on medium-high heat. Pour in the vegetable oil and beef fat, then add the diced onions, cooking them until they turn a light golden color, which should take around 3-4 minutes. Incorporate the minced ginger and garlic, stirring continuously for 30 seconds to prevent burning.
- Introduce the chicken pieces, along with the tomato paste and spices, into the pan. Let it cook for 5-6 minutes until all ingredients are thoroughly cooked.
- Pour in the coconut cream and let the mixture simmer for 8-10 minutes, stirring from time to time. Serve the dish over hot rice or alongside naan bread.
Notes
- Consider using half & half or yogurt instead of coconut cream for a lighter dish that still maintains flavor.
- Toast fenugreek or mustard seeds before adding other ingredients for a more intense taste.
- Adjust chili powder or paprika to your preferred spice level by starting with a small amount and adding more as needed.
