If you are looking for a tasty, fragrant, and slightly decadent meal to make for dinner, look no further. I present you with Butter Chicken. This amazing dish calls for 1/4 cup of butter and an entire pint of cream. Mingled alongside garlic, onion, tomatoes, lime, and fragrant spices chicken just doesn’t get any tastier. Butter Chicken is an Indian dish, Murgh Makhani, and has several variations that are likely more authentic to the original dish invented at the Moti Mahal restaurant in Delhi.
I’ve been making this version of the dish about twice a month recently. My kids will sometimes eat it if I cut back on the cayenne.
First, cut up about 1.5lbs of chicken breast into small one-inch squares. I’ve been buying the chicken tenders because they are easy to quickly cut into little bites. You can also ask the butcher to cut the chicken for you; many will and it really saves time. Marinate the chicken in lime juice, garlic, salt, pepper, cayenne pepper, coriander, cardamom, and cumin (full recipe is at the end of this post.)
I marinate the chicken in a Ziploc bag in the refrigerator for at least eight hours, or overnight if I feel like prepping this the evening before.
Once you are ready to cook dinner, chop up an onion and cook the onion over medium heat with the 1/4 cup butter until the onion is soft and translucent.
Next, add the marinated chicken and continue to cook for about ten minutes.
Add a can of petite diced tomatoes and a can of tomato sauce.
Stir until it starts to bubble, then turn down the heat to med/low and put the lid on. Continue to cook for 30 minutes stirring a few times. After 30 minutes, check to make sure the chicken is done, turn off the heat, and pour in a pint of cream. Stir until heated through (you don’t want the cream to boil!)
Serve over rice and garnish with fresh cilantro.
I make lots of rice as this dish makes a ton of sauce and is just so tasty with the rice. If you want to round out the meal further, you could serve this with naan, raita, and a spinach salad. Yum!
Marinade ingredients for 1 1/2 lbs chicken
5 cloves minced garlic (to save time, I often use jarred garlic these days)
2 limes, juiced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp cardamom
Mix all of this together and then pour over the chicken in a Ziploc bag, lay flat on a plate and put it in the fridge for at least 8 hours.
1 whole diced onion
1/4 cup butter (half a stick)
1 15oz can petite diced tomatoes
1 15oz can tomato sauce
1 pint heavy cream (YUM!)
lots of cooked rice (I usually do 1.5-2 cups dry rice)
Saute the onion in the butter over medium heat until the onion is soft and translucent. Add the marinated chicken and cook for about ten minutes. Add the can of diced tomatoes and a can of tomato sauce. Stir until it starts to bubble, then turn down the heat to med/low and put the lid on. Continue to cook for 30 minutes stirring a few times. After 30 minutes, check to make sure the chicken is done, turn off the heat, and pour in a pint of cream. Stir until heated through. Serve over rice and garnish with fresh cilantro. Enjoy!