Mix up your dinner routine with this traditional Indian Butter Chicken bursting with bold flavors! Easy, saucy comfort food on the table in 30 minutes!
So the Autumn equinox has come and gone and it is officially Fall. I’m not going to pretend like I remembered on my own that it was the equinox, my Instagram feed was flooded with celebratory photos featuring apples and pumpkin and tricolor maple leaves galore so by the 9th or 10th image I caught on to the theme.
Besides the surplus of pumpkin flavored baked goods making an appearance in my kitchen and the candied pecan scented candle I’ve nearly burned to the ground in the past week, I’ve been indulging in a plethora of comfort foods. Yes there’s the typical creamy pastas and pot roast, but went I’m really craving good comfort food I tend to lean toward something a little more bold. Today it’s an Indian dish called Butter Chicken. Ever tried it?? Don’t let the name fool you, there isn’t an ounce of butter in this dish.
This Indian butter chicken is sooo yummy, and is incredibly easy to make. Really. Do you have 30 minutes? (You do.) Then you can make this dish. First, you sauté the chicken and spices in a pan right on the stove, just for a few minutes until the chicken is cooked through. Then add the last few ingredients and let the whole thing simmer for 10-15 minutes, just to get all of that awesome flavor cookin’. And that’s it! Serve it up over some rice and top it all with some peanuts and cilantro and presto – saucy comfort food right on the table.
Indian Butter Chicken
Ingredients
- 3-4 chicken breasts - cut into bite sized pieces
- ½ white or yellow onion - diced
- 1 tablespoon minced garlic
- ¼ teaspoon ground ginger
- 2 teaspoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 2 teaspoons salt
- 6 ounces tomato paste
- 20 ounces coconut milk - (1 ½ cans)
- ¼ cup flour
- optional: cooked rice, cilantro, peanuts
Instructions
- Add chicken, onion, and next 7 ingredients to a large skillet or pan. Saute over medium heat 6-8 minutes until chicken is cooked through.
- Add tomato paste, coconut milk, and flour and stir to combine. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.
- Serve over rice and top with chopped peanuts and cilantro.
Notes
Nutrition
Made this for supper and served over rice. So good! Used skinless chicken thighs as it’s what I had on hand. Will make again with chicken breasts. This is the third recipe I’ve tried from your beautiful website. The Dutch pancakes are now are favourite and we have them several times a month.