Ever since a trip to NYC several years ago where I had the most amazing butter chicken ever, I’ve been obsessed with that flavor. I tried several local Indian restaurants, but they just weren’t up to par. What then? Find a recipe that was!
I tried several different recipes I found online but they were disappointing, too. Much to my dismay, they didn’t even come close. Well, after over two years of searching and experimenting with different recipes, I was so excited to finally re-create that velvety smooth blend of moist chicken and Indian spices by piecing together my own.
I tested the recipe out three times to make sure it was consistently yummy and each time the hubby gave it a big thumbs up. Poor thing was my guinea pig for two years! Even my girls who started out not crazy about butter chicken are so excited when I make it now. It’s so true when they say kids need to try something 10-15 times before they like it. I also tested it out on my volleyball teammate and fellow-lover of cooking buddy, Glen, who’s been on my case for this recipe. We all agree that it’s a winner winner butter chicken dinner!
Accompanying this winner, winner butter chicken dinner are jasmine rice, steamed broccoli, naan, mango chutney AND a homemade samosa! Over the years, my family’s been requesting more sauce. They like more for naan dipping and rice dousing so lately, I’ve been making 1.5x the sauce part while leaving he amount of chicken the same. And note that this is one of those dishes that tastes better the longer it sits. At first, I made this in a skillet and ate it that night for dinner. While it was good, I noticed that it tasted even better as leftovers over the next couple days. That’s when I decided to try making it in a slow cooker. Sure enough, letting it simmer together for hours did the trick and tasted delicious right out of the slow cooker.
Butter Chicken
Ingredients
- * See Note 1 re: sauce to chicken ratio
- 2 Tbsp cooking oil I use grapeseed oil
- 5 cloves minced garlic
- 1 onion finely chopped
- 1 stick + 2 Tbsp 10 Tbps butter
- 1/2 tsp cumin
- 1 1/2 tsp salt
- 1/4 tsp coriander
- 1/2 tsp ground ginger
- 2 tsp garam masala
- 1 cup heavy cream
- 1 15 oz can of tomato sauce
- ~2 lbs of boneless chicken uncooked, cubed (chicken breasts work fine but I love boneless thighs the best)
Instructions
Dutch Oven Method
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Heat oil in Dutch oven on medium high heat. Add cubed chicken, season with a couple dashes of salt, pepper and garam masala and saute until about 1/2 way cooked, slighly pink in the middle.
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Add in minced garlic and onions until soft and translucent. Add butter and next 5 ingredients (aka all the spices) and let simmer for about 5 minutes.
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Add the tomato sauce and heavy cream and mix thoroughly until well blended.
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Bring sauce to boil and then reduce heat to low. Let simmer on low for at least 45 minutes up to a couple hours, stirring occasionally.
Slow Cooker Method
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Heat oil in skillet on medium high heat. Saute minced garlic and onions until soft and translucent. Add butter and next 5 ingredients (aka all the spices) and let simmer for 2-3 minutes. Add the tomato sauce, stir well and cook for 2-3 more minutes. Reduce heat to low, stir in heavy cream and mix thoroughly until well blended.
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Carefully transfer sauce to slow cooker and add in uncooked chicken. Place lid on slow cooker and cook on LOW for about 7-8 hours, MEDIUM for about 5-6 hours or HIGH for about 3-4 hours.
Variations
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I often like to add 1 cup of peas, cauliflower, sauteed kale or spinach to the sauce. These can be added in your sauce just before simmering (or when you turn your slow cooker on).
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Serve over basmati or jasmine rice with a store-bought or homemade samosa and naan on the side.
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Enjoy!
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Makes about 6-8 servings.
Recipe Notes
Note 1: My family’s been requesting more sauce. They like more for naan dipping and rice dousing so lately, I’ve been making 1.5x the sauce part while leaving he amount of chicken the same.
Note 2: This is one of those dishes that tastes better the longer it sits. At first, I made this in a skillet and ate it that night for dinner. While it was good, I noticed that it tasted even better as leftovers over the next couple days. That’s when I decided to try making it in a slow cooker. Sure enough, letting it simmer together for hours did the trick and tasted delicious right out of the slow cooker.
Here we are enjoying my latest batch while enjoying our new deck and patio. It was extra tasty this night. My hubby just LOVES peas with butter chicken, as you can see! He just ends up mixing it in so sometimes, I just put it directly in the sauce. Sometimes I don’t, though, because the girls prefer theirs without them!
I made this lunch for myself last year, with a homemade samosa and a cupcake, in honor my friend Kelly’s birthday. She’s the inventor of EasyLunchboxes, btw!
And lastly, a picture of dinner as served to Big Sis at 3:15pm. This post explains why we do early dinner for my girls. Afternoon snacks and dinners are no longer a struggle which makes this mama happy!
Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner or liking my on Facebook at MyEpicureanAdventures. The more the merrier!
Christine, aka happyvballgirl 
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