One Pan Butter Chicken
Butter Chicken is a delicious curry dish that originated in Delhi. Its has a spicy tomato sauce that is also rich and creamy thanks to a generous amount of butter. It was originally developed to add moisture to leftover chicken tandoori, so if you have some leftover grilled chicken this can be a good way to put it to use.
This was developed from recipes by Edwin Sarkissian and Half Baked Harvest.
One Pan Butter Chicken
Creamy Curry and Chicken
Ingredients
- 2 # Chicken Breast or leftover grilled chicken.
- 2 tsp Kosher Salt
- 1 tsp Black pepper
- 6 Tbsp Butter 2 Tbsp at a time
- 1 yellow onion cut into strips
- 4-6 garlic cloves minced
- 2 tsp Ginger Powder, or 2 Tbsp grated fresh
- 1 tsp Paprika
- 1-2 tsp Chili powder or flakes
- 2 tsp Turmeric
- 2 tsp Cumin
- 2 tsp Curry powder
- ½ tsp ground clove
- ½ tsp ground nutmeg
- ½ tsp cinnamon
- 1 14 oz can of crushed tomato or tomato puree’
- 1 cup heavy cream, evaporated milk, or coconut milk
- Cilantro for garnish
- Rice or naan bread for serving
Instructions
- Cut the chicken breasts into short strips (bite sized) and season with the kosher salt and black pepper.
- Heat up a skillet and melt 2 Tbsp butter
- Add the chicken when the butter is melted (wait to add cooked chicken until the sauce is complete).
- Add the onion to the skillet and stir through.
- When the chicken is firm and the onion is soft, add the garlic and ginger, and stir through until fragrant.
- Add the rest of the seasonings, and stir through.
- Add 2 Tbsp butter to the skillet and stir through until melted.
- Add the tomato and cream and stir through until warm.
- Add 2 more Tbsp of butter and stir through until melted.
- Simmer until thickened.
- Garnish with cilantro, and serve over rice and/or naan