Easy Butter Chicken

Butter Chicken is a beloved Indian dish that's rich, creamy, and bursting with flavor. While traditional recipes may involve a long list of ingredients and complex techniques, here is a simplified version that's just as delicious. The best part? You can find all the ingredients at your local grocery store. 

Butter Chicken is without a double one of the most craveable of all the curries.  It is mild in spiciness but full of flavour.    Don’t be put off by that stick of butter….this makes enough for at least 8 servings, so it is shared by many…but it’s worth every single drop of cream and every tablespoon of butter!  

The chicken is tender and juicy, the sauce is creamy and aromatic, and I love that my family devoured it.  To me, there is nothing more satisfying than enjoying a delicious curry after a long day.  

Easy Butter Chicken

Ingredients:

• 1 15 oz. can of crushed tomatoes

• 2 tablespoons curry powder

• 1 tablespoon of minced garlic

• 1 tablespoon of minced ginger

• 2 teaspoons kosher salt

• 8 boneless, skinless chicken thighs

• 1 stick (8 tablespoons) unsalted butter

• ¼ cup heavy cream 

• 4 to 8 ounces baby spinach, optional

  To Serve: chopped fresh cilantro, steamed basmati rice and/or naan

Directions:

For the Instant Pot Method:

1. Place the tomatoes, curry powder, garlic, ginger, and salt in the Instant Pot. Stir to combine. Add the chicken and stir to coat.

2. Cover the pot. Set the pot: manual, high pressure, 10 minutes. Once the time is up, let the valve release for 10 minutes. 

3. Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary. 

4. If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down.

For the stovetop method:  

1. Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or dutch oven. Mine is amazing. I got it from amazon. Stir to combine. Add the chicken and stir to coat.

2. Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes. 

3. Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary. 

4. If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you.

You, too, can create a butter chicken dish that's worthy of a special occasion yet easy enough for a weeknight dinner. This simplified recipe doesn't compromise on flavour, and your whole family will devour it with delight.  Did you make this recipe? Please share a comment below!