Easy Butter Chicken

Ingredients

• 2 tablespoons Unsalted Butter (cut into cubes for quick melting)
• 1 tablespoon Curry Powder (generic Indian blend)
• 2 tablespoons Garam Masala (store‑bought blend)
• 2 pounds Chicken Breast (boneless, skinless, cut into bite‑size cubes)
• 1 cup Onion (roughly chopped)
• 6 cloves Garlic (peeled and minced)
• 3 tablespoons Fresh Ginger (peeled and minced)
• 1 pinch Black Pepper (freshly ground)
• 0.5 teaspoon Salt (fine sea salt)
• 2 tablespoons Lime Juice (freshly squeezed from 1 lime)
• 0.25 cup Tomato Paste (smooth, no added sugar)
• 28 ounce Crushed Tomatoes (canned, no added herbs)
• 14 ounce Coconut Milk (full‑fat, Thai Kitchen brand)
• 1 cup Cashews (unsalted, whole)
• 2 tablespoons Toasted Coconut Flakes (optional garnish)

Instructions

1. Prep Aromatics

   Roughly chop 1 cup of onion, mince 6 garlic cloves, and peel then mince about 3 tablespoons of fresh ginger. Set aside.

   Time: PT5M

2. Melt Butter and Bloom Spices

   Place the Dutch oven over medium heat, add 2 Tbsp butter and let it melt and turn lightly golden. Stir in 1 Tbsp curry powder and 2 Tbsp garam masala, cooking for about 1‑2 minutes until fragrant.

   Time: PT3M

   Temperature: Medium heat

3. Brown the Chicken

   Add the cubed chicken (2 lb) to the pot, stirring to coat all pieces with the spiced butter. Cook, stirring occasionally, for about 5 minutes until the chicken is lightly browned on the edges.

   Time: PT5M

   Temperature: Medium heat

4. Add Onion, Garlic, and Ginger

   Add the chopped onion, minced garlic, and minced ginger to the pot. Cook, stirring occasionally, for another 5 minutes until the onion softens and the aromatics are fragrant.

   Time: PT5M

   Temperature: Medium heat

5. Season Lightly

   Add a pinch of black pepper and ½ tsp salt. Stir to combine.

   Time: PT1M

   Temperature: Medium heat

6. Incorporate Tomato Paste

   Stir in ¼ cup tomato paste, cooking for 1 minute to deepen its flavor.

   Time: PT1M

   Temperature: Medium heat

7. Add Tomatoes and Coconut Milk

   Pour in the 28‑oz can of crushed tomatoes and the 14‑oz can of full‑fat coconut milk. Mix well.

   Time: PT2M

   Temperature: Medium heat

8. Add Cashews

   Stir in 1 cup whole cashews (you can use the whole container if you like).

   Time: PT1M

   Temperature: Medium heat

9. Simmer

   Reduce heat to low and let the mixture simmer gently for 25‑30 minutes, stirring occasionally, until the sauce thickens and turns a deep burgundy color.

   Time: PT30M

   Temperature: Low heat

10. Finish with Lime Juice

    Squeeze the juice of one lime (about 2 Tbsp) into the pot, stir to incorporate, and taste for final seasoning.

    Time: PT1M

11. Serve

    Serve the butter chicken over cooked white rice (plain or spiced). Garnish with toasted coconut flakes if desired.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

15 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Curry Powder: Garam masala with a pinch of turmeric
• Instead of Garam Masala: Homemade garam masala
• Instead of Chicken Breast: Chicken thighs
• Instead of Onion: Shallots
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Black Pepper: White pepper
• Instead of Salt: Kosher salt
• Instead of Lime Juice: Lemon juice
• Instead of Tomato Paste: Tomato sauce (use less)
• Instead of Crushed Tomatoes: Diced tomatoes
• Instead of Coconut Milk: Full‑fat coconut cream (use less)
• Instead of Cashews: Almonds
• Instead of Toasted Coconut Flakes: Shredded coconut

Equipment Needed

• Dutch Oven
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Can Opener
• Citrus Juicer
• Ladle (optional)

Critical Steps — Do Not Skip

• Bloom the spices in butter to release aromatics
• Brown the chicken before adding liquids
• Simmer for at least 25 minutes for flavor development
• Add lime juice at the very end for brightness

Chef Tips from the Video

• Blooming the spices in butter creates a deeper flavor than adding them later
• Use full‑fat coconut milk for a richer, silkier sauce
• Toast the cashews briefly in a dry pan for extra crunch before adding them to the stew

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days

Freezer: Freeze in a freezer‑safe container for up to 2 months

Room temperature: Do not store at room temperature; cool before refrigerating

Make-Ahead Tips

• The sauce can be made up to 2 days ahead; refrigerate and reheat gently before adding fresh lime juice
• Cooked chicken can be frozen separately; thaw before adding to the sauce

Frequently Asked Questions