I recently tried Butter Chicken for the first time at a local Halal restaurant next door to my work. The sauce was velvety and rich. A meal that definitely sticks to your ribs. It had been a couple of weeks that passed by when a craving for it hit… of course it was on a weekend when I wasn’t at work and could not justify driving to go pick some up. What I could justify was making a plan to put this 30 Minute Butter Chicken on my meal plan for Monday and swing by the store after work to pick up all of the ingredients.
Being a work night I don’t have time to slow cook chicken after work and needed a quick solution. This is where ground chicken was a dinner prep time saver.
The house was filled of the aroma of Indian spices while this simmered. I kept looking at the pot amazed by the amount of sauce this had made. We had enough for three days worth of leftovers and that included some of us going back for a second helping.
Serve the Butter Chicken over steamed rice or with a side of naan and you’ve got a quick, delicious, and comforting dinner on the table in 30 minutes.
30 Minute Butter Chicken
Makes 6 Servings
Stars of the Show:
- 2 lb ground chicken
- salt and pepper, to taste
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 tbsp garam masala
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp cayenne
- 1 (6oz) can tomato paste
- 1 (14oz) can full fat coconut milk
- 1/2 cup water
- 1/2 cup plain greek yogurt
- 2 tbsp butter
- 1/4 cup cilantro, chopped
- steamed jasmine rice or naan, for serving
Heat a large pot over medium heat with 1 tbsp olive oil. Add the onion and season with salt and pepper. Once the onion starts to become translucent add the ground chicken until no longer pink.
Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper.
Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.
Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.
Serve the butter chicken over rice or with naan. Enjoy!