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One Pan Butter Chicken

Creamy Curry and Chicken
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 6

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