|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||9%|
|Total Sugars 5g|
|Vitamin C 11mg||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This famous Indian dish was invented in Delhi in the 1940s and quickly became popular in other parts of the world thanks to its creamy quality and mild spice intensity, which made it very palatable for people who weren't used to the heat. Even though it's called butter chicken there isn't actually too much butter in it; it gets its name from the tender, buttery flavor of the chicken and the creamy sauce that covers it.
The recipe is quite mild as-is, ideal for kids and adults who are not used to spicy food, so adjust the spices to your liking, like doubling the curry powder and white pepper. Traditionally this recipe uses chicken breasts, but you could also use boneless, skinless chicken thighs. Additionally, you could add some turmeric or dry ginger for an extra kick of flavor, or add a teaspoon of chili flakes or sliced habanero peppers for a spicy version.
2 pounds boneless chicken breasts (skinless, cut into 1-inch pieces)
2 tablespoons lemon juice
2 tablespoons olive oil (divided)
3 teaspoons curry powder (divided)
1 medium onion (thinly sliced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (finely chopped)
3 tablespoons butter (divided)
1 pinch white pepper
1/2 teaspoon salt
2 cups tomato puree
1/2 cup heavy cream (or evaporated milk)
3 cups cooked basmati rice, optional
Gather the ingredients.
In a medium bowl, place the chicken pieces and add the lemon juice, 1 tablespoon of olive oil, and 2 teaspoons curry powder.
Toss to coat the chicken, cover, and set aside.
In a heavy skillet over medium heat, warm up the remaining olive oil with one tablespoon of butter.
Add the onion, garlic, and ginger and saute for one minute.
Add the remaining curry powder and remaining butter. Stir well.
Add the pepper, salt, and tomato puree. Mix well and simmer for 5 minutes, stirring frequently.
Stir in the skillet the marinated chicken pieces with their juices.
Bring the chicken to a boil, then reduce the heat and simmer for about 11 to 15 minutes until the chicken is thoroughly cooked to 165 F as tested with an instant-read thermometer.
Stir in the heavy cream and mix. Cook for one more minute.
Turn off the heat and let the chicken rest for 2 to 5 minutes.
Serve the chicken over basmati rice.
Vegetarian Butter "Chicken"
The sauce in this dish is wonderful over any animal or plant-based protein. It's even amazing on its own over rice or potatoes. If you'd like to make a vegetarian take on the dish, here's an easy suggestion:
- Press one block of extra firm tofu until most of the liquid has gone out.
- Cut the tofu into 1.5-inch cubes, spray with olive oil, and bake in an oven at 400 F for 30 minutes.
- As you bake the tofu, prepare the sauce with all the ingredients, minus the chicken.
- Once the tofu is baked and firm, add it to the sauce and mix until all the cubes are well coated.
- Serve over basmati rice.
The same steps above can be repeated for tempeh or seitan, but bake these plant proteins for only 15 minutes, as they already have a harder texture and won't be soggy when added into the sauce.
Use the tomato sauce to mix with canned garbanzo beans, or any firm bean of your liking for another take on the dish.