Proven Way to Grow Butter Chicken in 25 Minutes
A quick and easy recipe for delicious butter chicken, perfect for a weeknight meal when you're short on time.
Equipment
- Large Skillet or Pan
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 cups Cooked chicken (shredded or diced) from a rotisserie chicken or pre-cooked
- 2 tbsp Butter
- 1/2 medium Onion, diced
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 cup Tomato passata or puree
- 2 tbsp Cashew butter or ground cashews mixed with a little water to form a paste
- 1/2 cup Heavy cream
- 1 tsp Garam Masala
- 1/2 tsp Salt
- 1/2 tsp Chili powder (or paprika for mild)
- 1/2 tsp Fenugreek leaves (Kasoori Methi), crushed
Instructions
Preparation
- Melt the butter in a large pan over medium heat, then add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the garam masala, salt, and chili powder to the pan, stirring constantly for about 30 seconds to toast the spices.
Cooking
- Pour in the tomato passata and cashew butter paste, bring the mixture to a gentle simmer, and cook for 5-7 minutes, stirring occasionally.
- Add the pre-cooked chicken and heavy cream to the sauce, stirring to combine and heat through for 3-5 minutes.
- Stir in the crushed fenugreek leaves just before serving to add authentic flavor.
Serving
- Serve the quick butter chicken hot with rice or naan bread.
Notes
To save even more time, use store-bought rotisserie chicken. Adjust chili powder to your preferred spice level. A tablespoon of tomato paste can be used if passata is unavailable.