Butter chicken is an Indian staple even beyond restaurants. The one-pot dish is so flavor-packed, and goes well with any type of carb. Our recipe makes it even better, promising a hefty serving at around PHP150 per person. We recommend adding salt to taste before eating, and pairing it with buttered rice (pour it all over!). You can also whip up some homemade naan, if you’ve got the time.
Ingredients
- 2 tbsp oil
- ½ cup red onion, minced
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 2 tbsp garam masala
- ½ tsp cumin
- 1 tsp paprika
- ⅔ cup tomato paste
- 2 ½ cups water
- 1 cup heavy cream
- 2 tbsp butter
Chicken
- 450g or 2 large chicken breasts, cut into 1-inch pieces
- salt, to taste
Add-Ons
- 2 cups cooked rice
- 2 tbsp butter
- ¼ cup cilantro, chopped
Start sauce: Heat oil in a large skillet or pot over medium heat. Add red onion, ginger, and garlic. Cook, stirring constantly, until onions are translucent, about 3 minutes. Add garam masala, cumin, and paprika to the pot and toast until fragrant, about 3 minutes. Add tomato paste and cook until it begins to sizzle. Add water and stir until well combined. Bring mixture up to a boil, increasing heat as needed. Once boiling, reduce heat to low and maintain a simmer. Season with salt to taste.
Cook chicken: Add diced chicken and cook over low heat until chicken is fully cooked through, about 8-10 minutes, stirring often to prevent sticking.
Finish and serve: Turn off the heat, add cream and butter, and stir until incorporated. Remove from heat and garnish with cilantro. Serve with rice topped with butter.
