Quick and Easy Butter Chicken
Quick and Easy Butter Chicken
Butter Chicken is a favorite for many people who enjoy Indian food which is why I have been working on this recipe for a Quick and Easy Butter Chicken. We absolutely love Indian food in our house, especially a lot of the more traditional dishes with a lot of flavor, and if we go out for Indian, we never order Butter Chicken. This is because Butter Chicken is a fairly new recipe that was developed in the 1950’s, and what stopped us from ordering it was the fact that we always found it was served in an overly sweet sauce, that was quite bland and was generally lacking in flavor. Needless to say, my husband raised his eyebrows at me when I told him I would be working on a recipe for it and he is of course, my chief taster so would have to eat it.
He was pleasantly surprised when I finally got this recipe right and he actually loved the flavors. This recipe is still a great curry for people who like a milder curry but there is a lot of flavor development with the butter and the spices that gives this dish depth, and does not taste like a processed, overly sweet sauce. I have simplified the recipe to make it quick and easy to make and have taken some shortcuts to make cooking easier for you. Note that this dish tastes amazing eaten straight away, but like all curries, I find that the flavors really develop when eaten the next day.
To serve this dish
Aside from with traditional accompaniments such as rice, dahl etc you can stick to a low carb theme by serving this with Cauliflower Rice. I also highly recommend you try the recipe for Low Carb Cauliflower, Broccoli and Sunflower Seed Dahl as it actually tastes like an authentic Dahl. I served it for guests recently, who were surprised to find out it wasn’t made with lentils, as it tastes amazing. Try the recipe for Low Carb Coconut Sambal, a family favorite in my house (we fight over and hide the leftovers from each other) as a wonderful side dish to go with these dishes. Make sure you check out the Roghan Josh (lamb with yogurt) recipe as well.
I hope you find the time to make this fabulous recipe. Please feel free to share any images on social media as I’d love to see what you make. If you hashtag #ketohh I will always find it as well. Don’t forget you can easily rate the recipe using the star system below as well.
- 700 gms chunky diced chicken pieces-chicken thighs are more tender
- 100 gms butter
- 400 gms tin of diced tomato sugar free
- 1 small onion finely diced
- ½ cup coconut cream or heavy cream or to taste
- 3 teaspoons minced garlic
- 2 teaspoons garam masala
- 1 teaspoon ground coriander powder
- 1 teaspoon minced red chilli - or to taste
- 1 teaspoon minced ginger
- 1 teaspoon cumin powder
- 1 teaspoon ground turmeric
- 1 teaspoon cinnamon powder
- ½ teaspoon cardamom powder
- ½ teaspoon black pepper
- Salt to taste
- Chopped fresh coriander for garnish
- 2 Tbspns heavy cream/coconut cream for garnish
- Heat a heavy based pan and add a pat of butter and the onions. Saute the onion till transparent. Add the tomato and the remaining butter. Continue to cook on medium to high, until the tomato starts to break down and the sauce reduces slightly.
- Add all of the remaining spices and saute for another couple of minutes. Add the coconut cream/heavy cream and turn the temperature down.
- Add the diced chicken and simmer in the sauce until the chicken is tender and cooked through, usually for about 20-25 minutes. Note that if you use chicken with bones intact, this dish will take up to 45 minutes or longer to cook through.
- To Serve
- Drizzle the additional cream/coconut cream on top of the curry and sprinkle with fresh chopped coriander to serve.