Butter Chicken

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Ever since our Last Hurrah Trip to NYC where I devoured most delicious butter chicken I have ever had, I've been obsessed with tasting that scrumptiousness again without actually having to travel up to NYC. Don't get me wrong, I'd LOVE to go up there again, but that butter chicken would come with a hefty price tag. I've sought out butter chicken at a few Indian restaurants around here but they just weren't up to par so I was determined to at least find a recipe that was. After trying several different ones I found online, I was left only disappointed. They didn't even come close.

Well, after over 2 years of searching and experimenting with different recipes, I was so excited when I was finally able to re-create that taste velvety smooth blend of moist chicken and Indian spices. I tested the recipe out 3 times to make sure it was consistently yummy and each time the hubby gave it a big thumbs up. Poor thing's been my guinea pig for 2 years now! It's also been tested out by my fellow vballer and lover of cooking buddy, Glen, who's been on my case for this recipe, so I'd say it's a winner winner butter chicken dinner! :)

The BEST Butter Chicken, made in the slow cooker or skillet!

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Butter Chicken
by happyvballgirl @ My Epicurean Adventures

Printable Recipe


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
1/4 tsp coriander
1/2 tsp ground ginger
2 tsp garam masala
1 1/2 tsp salt
1 cup heavy cream
1 15 oz can of tomato sauce
1 1/2 - 2 lbs of boneless chicken, uncooked, cubed (chicken breasts work fine but I love boneless thighs the best)


1. 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.

2. If using a SLOW COOKER: 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.

3. For the SKILLET method, in a separate skillet, heat up about 1 Tbsp of oil over medium heat. Add cubed chicken, season with a couple dashes of salt, pepper and garam masala and saute until no longer pink in the middle. Stir cooked cooked chicken into sauce. On low heat, simmer mixture for about 5-10 minutes.

4. Variations: on occasion, I also like to add peas, cauliflower, sauteed kale or spinach to the sauce. These can be added in after sauteing the onions and garlic for about 3-4 minutes on their own.

Serve over basmati or jasmine rice with a store-bought or homemade samosa abd naan on the side.
Enjoy! :)

Makes about 6-8 servings.

Note: This is one of those dishes that tastes better the longer it sits. Originally, I made this in a skillet and ate it that night for dinner. While it was good, I noticed that it tasted waaay 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. :)

I made this lunch for myself last year, with that homemade samosa along with cupcake in honor my friend's birthday - Kelly of EasyLunchboxes. Click here to see post.

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And lastly, a picture of dinner as served to Big Sis at 3:15pm. Click here to see the Facebook post explaining why her dinner is so early. :)

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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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