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Chicken with Butter

A comforting one-pan dish featuring tender chicken in a rich, creamy sauce that's perfect for family dinners and versatile enough to serve with rice, naan, or wraps.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g chicken, cut into pieces
  • 1 cup vegetable puree (such as tomato and bell pepper)
  • 1 cup heavy cream or coconut cream
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon ginger, minced
Spices
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • to taste Salt
Garnish
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Heat butter in a large skillet over medium heat. Add onions and sauté until golden brown.
  2. Stir in garlic and ginger, cooking for another minute until fragrant.
  3. Add chicken pieces and cook until browned.
  4. Pour in the vegetable puree and stir well. Simmer for about 10-15 minutes.
  5. Add the spices (garam masala, cumin, coriander, turmeric) and salt. Mix thoroughly.
  6. Stir in the cream and cook for a few more minutes until the chicken is cooked through and the sauce is creamy.
  7. Garnish with fresh cilantro and serve with rice or naan.

Notes

Leftovers can be stored in the fridge for about 3-4 days in an airtight container. You can freeze it for up to 3 months and reheat over low heat, stirring often to keep it creamy. Consider using fresh spices for the best flavor, and feel free to add extra veggies for nutrition.