Indian food has enjoyed a surge of popularity in the last few years. While some dishes are fiery hot, Indian Butter Chicken is mild and suitable for everyone. Of course you can add extra chilies to make it more spicy if you like, or serve with blended jalapenos for those who want to add their own heat. (for blended jalapenos, simply whizz a can of jalapenos in the blender until smooth and place tablespoons of the mixture onto parchment; freeze, then take the frozen portions and place them in a bag in the freezer. They will be ready to add to any dish.) While I prefer to use chicken breast for this dish, you can substitute chicken thighs if you prefer dark meat.

Don’t be put off by the number of ingredients; they are essential to get the right taste, and this Butter Chicken actually goes together quickly. Make sure you serve it with basmati rice (6 minutes in the Instant Pot), and luscious Homemade Naan made quickly in your automatic bread machine. Even kids and picky eaters will find they love this good Indian food.

8 Servings

Marinade:
1 1/2 cups plain Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons turmeric
2 tablespoons garam masala
1 tablespoon ground cumin

2 pounds boneless skinless chicken breast halves, trimmed of fat and veins, etc and cut into 1" chunks

Sauce:
1/2 cup butter, (no subs)
4 teaspoons vegetable oil
2 medium onions, peeled and diced
4 cloves garlic, finely minced
3 tablespoons fresh ginger, peeled and finely chopped
1 tablespoon cumin seeds
1 cinnamon stick
2 medium tomatoes, cored and diced
1 to 4 chile peppers, such as jalapeno, Serrano, banana, etc.
1/4 teaspoon salt

2/3 cup chicken stock
1 1/2 cups heavy whipping cream
1 tablespoon tomato paste
3 tablespoons ground almonds

Cilantro leaves, for garnish

1. Mix the marinade ingredients; stir in the chicken chunks, and refrigerate for at least one hour or up to 8 hours.
2. Heat the butter and vegetable oil in a large skillet.
3. Add the onions, garlic, ginger, and cumin seeds and stir over medium heat until the onions are softened.
4. Add the cinnamon stick, tomatoes, chile peppers, and salt; stir in the chicken mixture.
5. Continue stirring over medium heat until the chicken pieces turn white.
6. Stir in the chicken stock, whipping cream, and tomato paste.
7. Bring to a boil, stirring, until the sauce smoothes out.
8. Stir in the almonds and remove the cinnamon stick.
9. Serve over cooked basmati rice.

Amount Per Serving
Calories 578 Calories from Fat 378
Percent Total Calories From: Fat 65% Protein 25% Carb. 10%

Nutrient Amount per Serving
Total Fat 42 g
Saturated Fat 20 g
Cholesterol 171 mg
Sodium 427 mg
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 2 g
Protein 36 g

Vitamin A 42% Vitamin C 48% Calcium 0% Iron 21%