This week started off slightly off-kilter thanks to a flu bug that will keep me from enjoying Mexican food again for a good long while. If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheatsĬalories: 913 kcal | Carbohydrates: 23 g | Protein: 26 g | Fat: 82 g | Saturated Fat: 46 g | Cholesterol: 304 mg | Sodium: 956 mg | Potassium: 1122 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 3496 IU | Vitamin C: 28 mg | Calcium: 129 mg | Iron: 3 mg Easy Shredded Chicken and Zucchini Tacos.Oven Roasted Chicken with Lemon Rosemary Butter.I kept things super simple with frozen peas, but pretty much any vegetable tastes divine in the tomato cream sauce.
A little goes a long way, so be careful.įinally, you can add in lots of other veggies to this butter chicken, if desired. If you prefer spicy Indian dishes, you can add a dash of cayenne to this recipe. Thighs have the most flavor though, I’m telling you! If you only have chicken breasts on hand, go ahead and use them in this easy butter chicken recipe. If you have leftovers or want to meal prep this recipe, I recommend reheating it in a saucepan with the lid on to prevent the chicken from drying out.ĭepending on how much sauce you have left over, you may need to add a splash of cream to the pan as well to loosen up the leftover chicken. Let me know if you make it this way! Can I Prep This in Advance?Īs with most recipes, Indian butter chicken is best the day it’s made, but leftovers reheat well thanks to the tomato cream sauce. I’ve never made this recipe as such, but you can give it a shot.
BUTTER CHICKEN SIMPLE RECIPE FULL
If you’re trying to make this butter chicken recipe a little healthier, you may be able to use full fat plain Greek yogurt in place of all or part of the cream. Serve the butter chicken over basmati rice, then garnish with lime and cilantro. Transfer the chicken to the tomato cream sauce and continue cooking until the chicken is no longer pink on the inside.Īdd the peas and remaining butter to the sauce and continue cooking until the peas are heated through. In a separate skillet, cook the diced chicken in a buttered and oiled skillet until it’s brown on all sides. Slowly stir in the cream, then bring to a boil before turning down the heat and simmering for 5 minutes. Stir in the tomato paste and sauce, along with the bay leaf. Add the spices to the skillet and continue cooking until fragrant. To make this Indian butter chicken, first cook the diced onion in a little olive oil and butter until translucent. You may have to buy a few for this recipe, but they can all be used in lots of other recipes too.įor this Indian butter chicken, you’ll need: Most of the ingredients needed for this easy butter chicken recipe are spices and other aromatics. It’s not super spicy, but you’re welcome to amp up the heat if desired. As the name suggests, it’s made with a healthy amount of butter and heavy cream. Because you’ve been missing out your whole life!Įssentially, butter chicken is a creamy chicken dish that’s made with a spiced tomato sauce.
If you’ve never tried Indian butter chicken before, I’m so sorry. Mushrooms are an absolute yes, but I love mushrooms. What other veggies I could throw into the butter chicken mix. I know, everyone boasts about the virtues of boneless chicken breast but where’s the flavor? It’s all in the thighs, people. Even the picky kids will love its creamy, tomato flavor. While this recipe for Indian butter chicken tastes far from basic, it’s one I really can’t forget to share and is so simple to bring together that it works great as a weeknight meal. There is a glaring omission in the recipe repertoire of FoodieCrush which I am in the process of remedying as we speak. Ready in under 45 minutes, this Indian butter chicken is an easy weeknight dinner recipe your family will gobble right up!
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