Easy Butter Chicken Recipe
Okay, I’m calling it – this is the easiest butter chicken recipe ever. EVER. So easy. I promise if you have the capacity to saute onions, brown chicken, measure spices and stir you can make this easy butter chicken recipe.
It’s THAT easy.
I didn’t come up with it all on my own, I’ve been making this recipe for some time which already is a pretty easy butter chicken recipe, BUT it’s a Thermomix recipe, so I’ve adapted it to suit those of us who don’t have a thermal cooker. I’ve also simplified the ingredients a little.
I’m normally extremely intimidated by a recipe with a long list of ingredients, BUT none of these are hard to find or difficult to handle. So bear with me on this one, it seems like a lot, but I promise it’s not that hard.
You Will Need
- 600-900g of boneless chicken (thigh or breast – I used whichever is cheapest at the time)
- 1 medium onion
- 2 cloves of garlic
- 50 grams of butter
- 1 cup of cream
- 350grams of Passata (half a jar)
- A little extra butter or oil to grease a pan
- 2 teaspoons of salt
- 2 teaspoons of paprika
- 2 teaspoons of ground coriander
- 2 teaspoons of cumin
- 1 teaspoon of ground ginger
- 1 teaspoon of turmeric
- 1 teaspoon of cinnamon
- 1 teaspoon of garam masala
- And chilli powder or chilli flakes to taste.
***NOTE : If you are planning to serve your butter chicken on rice start boiling the water before you start cooking. I forget to do this every time and we end up waiting on the rice at the end!***
Just dump all the spices in a bowl.
Chop and saute the onion in the butter in a deep frying pan.
Tip the spices into the pan with the onion and over a low heat cook the spice mixture for a couple of minutes – stirring continuously.
Pour the cream and passata in the pan and immediately (before the mixture gets hot!) puree with the stick blender in the pan until the onion has completely disappeared. The sauce will still have a slight grainy texture and that’s okay. As long as there’s no chunks of onions. Leave to simmer gently on a low heat.
Dice and fry the chicken in a separate pan with a little extra butter or cooking oil. Once the meat is cooked on all sides chuck it into the simmering sauce and continue to cook at a gentle simmer while stirring occasionally for about 5 minutes (or until the rice you forgot to put on at the beginning is ready. Whatevs.)
Done. Cooked. Boom.
See – how easy was that?!?! What do you think of my easy butter chicken recipe? Do you think you could manage it?